1912 - Glastonbury

July 30, 2026

Every once in a while, you stumble across a restaurant that reminds you why you love going out to eat.

No gimmicks. No smoke-filled cloches. No food designed more for Instagram than your taste buds.

Just talented chefs cooking food they’re proud to serve.

That’s exactly what we found tonight at 1912 Restaurant in Glastonbury.

The brainchild of Chef Jordan and his wife, Kristen, 1912 is the definition of a hidden gem. With just 33 seats, it’s quiet, intimate, and full of charm. There were only eight guests tonight, making the entire evening feel less like dining in a restaurant and more like being welcomed into someone’s home. I have a feeling that’s exactly the atmosphere they’re trying to create.

The concept is simple: a thoughtfully crafted chef’s menu built around fresh, local ingredients. We couldn’t decide, so…we ordered everything.

The evening began with a beautiful amuse-bouche of local tomato, house-made ricotta wrapped in prosciutto. One bite delivered sweetness, creaminess, salt, and freshness all at once. A perfect opening that set the tone for the evening.

The seared scallops were outstanding. Their natural sweetness paired beautifully with charred local corn, caramelized onion ragout, and house bacon. Sweet, smoky, salty, and savory. Every component had a purpose, and together they created a dish that was balanced without being overly complicated.

Then came the gnocchi.

These weren’t heavy, dense dumplings. They were light, delicate pillows coated in a silky cream sauce with wild mushrooms, crisp shallots, and fresh chives. Every bite offered a different combination of textures and flavors. Rich enough to be comforting, yet restrained enough that nothing felt overwhelming. It was one of those dishes where you slow down because you don’t want it to end.

The entrées continued that same philosophy.

The swordfish was fresh, lightly seared, and perfectly cooked, allowing the quality of the fish to shine.

The Statler (airline) chicken breast was juicy with beautifully seasoned, crispy skin that had just the right amount of salt.

Both dishes were served over layers of garlic potato gratin. Thin slices of potato, cheese, and garlic came together into something rich without being heavy. The lightly charred zucchini added freshness, while the bright salsa verde cut through the richness of the gratin and tied everything together beautifully.

Dessert was every bit as memorable.

The local cheese course featured cheeses from Cato Corner Farm alongside strawberry-rhubarb jam, honey from Mark’s Apiary, and toasted house bread. The floral sweetness of the honey, the bright fruit from the jam, and the variety of cheeses made every bite a little different from the last.

Then there was the triple chocolate cake.

This one will live rent-free in my head for a while.

Moist, deeply chocolatey without becoming overly rich, topped with a luscious frosting and little bursts of chocolate chips that added a subtle textural surprise. Every bite earned the “triple chocolate” name.

The final amuse, a piece of dark chocolate walnut bark, was a simple but fitting way to end the evening.

What impressed me most wasn’t a single dish.

It was the restraint.

Nothing was overworked. Nothing was trying too hard to impress. Every ingredient belonged on the plate. Every flavor had a purpose. You could taste the confidence of chefs who understand that great food doesn’t need unnecessary distractions.

The hospitality matched the food. Warm, genuine, and welcoming. You never felt rushed. Instead, you were encouraged to slow down, enjoy the company you’re with, and appreciate each course as it arrived.

And don’t overlook one of the best parts…

1912 is BYOB.

Bring a bottle (or two), settle in, and enjoy one of the best dining values around.

If you’re looking for loud music, giant portions, and televisions on every wall, this probably isn’t your place.

But if you’re looking for a memorable date night, an anniversary dinner, or simply an evening where talented chefs cook with passion, precision, and purpose, make a reservation.

Restaurants like this are becoming harder to find.

Small dining rooms. Owners greeting guests. Chefs cooking food they believe in instead of chasing trends.

Some dinners fill your stomach.

The best ones stay with you.

This was one of those dinners.

⭐️⭐️⭐️⭐️⭐️

Peace through great food. 🍽️🍷