Stay cozy and warm while enjoying the Mystic Irish Day Parade from the sunny comfort of our dining room. Join us for an à la carte brunch featuring Irish specials and Guinness on draft.

Celebrate Mystic’s 19th Annual Irish Parade with us and enjoy the best view in town to watch over 2,000 parade participants!

Christian Hunter x David Standridge – March 9th

The Shipwright’s Daughter is thrilled to welcome Christian Hunter back to Connecticut for an exclusive collaboration with our own Chef David Standridge, winner of the 2024 James Beard Award for Best Chef: Northeast.

Chef Hunter, known for his whimsical fusion of American fare and global influences, draws inspiration from his multicultural upbringing in Lexington, Kentucky. Formerly of Community Table in Litchfield, CT, and a 2023 James Beard Award finalist, he now helms the Michelin-starred Atelier in Chicago.

This special dinner, hosted at The Shipwright’s Daughter in historic downtown Mystic, will also highlight Bob Florence of Moromi Shoyu, one of only seven soy sauce producers in the U.S. His small-batch, handcrafted soy sauces bring depth and nuance to our dishes, and we can't wait to share them with you.

Welly Wednesdays are back!

We could not be more thrilled to announce the return of Welly Wednesdays, one of our favorite winter traditions at The Shipwright's Daughter.

With a limited number of Wednesdays from January 22 to February 26, enjoy our Beef Wellington made with beef tenderloin wrapped in kale, veal mousseline, mushroom duxelle, and a house-made flaky puff pastry.

Due to the labor-intensive nature of this dish, there will be a limited number of Wellingtons. As always, this is a first-come, first-serve event! Come early and snag your very own coveted Wellington for two!

Welly Wednesdays are back!

We could not be more thrilled to announce the return of Welly Wednesdays, one of our favorite winter traditions at The Shipwright's Daughter.

With a limited number of Wednesdays from January 22 to February 26, enjoy our Beef Wellington made with beef tenderloin wrapped in kale, veal mousseline, mushroom duxelle, and a house-made flaky puff pastry.

Due to the labor-intensive nature of this dish, there will be a limited number of Wellingtons. As always, this is a first-come, first-serve event! Come early and snag your very own coveted Wellington for two!

Enjoy a cozy intimate Valentine’s Day dinner with your sweetheart at The Shipwright’s Daughter in Mystic with our 5-course chef-tasting menu for two on February 14th.

Welly Wednesdays are back!

We could not be more thrilled to announce the return of Welly Wednesdays, one of our favorite winter traditions at The Shipwright's Daughter.

With a limited number of Wednesdays from January 22 to February 26, enjoy our Beef Wellington made with beef tenderloin wrapped in kale, veal mousseline, mushroom duxelle, and a house-made flaky puff pastry.

Due to the labor-intensive nature of this dish, there will be a limited number of Wellingtons. As always, this is a first-come, first-serve event! Come early and snag your very own coveted Wellington for two!

Collaborative Dinner with Chef Prasad

Chef Prasad Chirnomula, a celebrated culinary artist, is renowned for his exceptional and inspiring creations, earning him three stars from The New York Times. In addition to managing six restaurants, he leads Indian tasting tours, hosts private dinners, teaches cooking classes, and supports charities like the American Red Cross and Connecticut Food Bank. He has been a celebrity chef at events such as the Foxwoods Food & Wine Festival and appeared on Food Network’s Chopped. Notably, he won the 2011 Elm City Iron Chef competition.

Details:

•Date: February 6, 2025

•Time: 6:00pm (dinners begin promptly)

•Location: Chef Prasad - 62 Main St, New Canaan, CT 06840

Seats are limited for this special evening. Don't miss your chance to experience Chef Prasad’s and Chef David’s artistry alongside their exceptional lineup of culinary visions.

Reserve your spot today!

Welly Wednesdays are back!

We could not be more thrilled to announce the return of Welly Wednesdays, one of our favorite winter traditions at The Shipwright's Daughter.

With a limited number of Wednesdays from January 22 to February 26, enjoy our Beef Wellington made with beef tenderloin wrapped in kale, veal mousseline, mushroom duxelle, and a house-made flaky puff pastry.

Due to the labor-intensive nature of this dish, there will be a limited number of Wellingtons. As always, this is a first-come, first-serve event! Come early and snag your very own coveted Wellington for two!

Chef David Standridge Joins Chef Tyler's Collaboration Dinner Series

We’re thrilled to announce that Chef David Standridge of The Shipwright’s Daughter will be part of an exclusive 4-part Collaboration Dinner Series hosted by Chef Tyler. This extraordinary event brings together some of the region’s most celebrated culinary talents for an unforgettable dining experience.

Chef David will join a lineup of renowned guest chefs and on February 4th, he will showcase his unique culinary style in a specially crafted 5-course menu, paired perfectly with wines to elevate the evening.

Chef David's dinner promises to reflect the essence of The Shipwright’s Daughter, blending his passion for sustainable seafood and locally sourced ingredients into dishes that are both innovative and deeply rooted in New England’s culinary traditions.

This month in Los Angeles, devastating wildfires broke out across the region, causing untold heartbreak and tremendous loss as LA residents sought safety while entire communities were razed.

When unfathomable disasters like this occur, we, along with so many other hospitality professionals, will always be there to answer the call.

On January 30th, The Shipwright’s Daughter will host our “Plates with Purpose” relief dinner, with all proceeds from that night’s dinner service going to World Central Kitchen to aid in the relief efforts for the victims of the LA wildfires.

World Central Kitchen is a nonprofit organization that rushes to the frontlines to provide fresh meals in response to crises. By applying their model of quick action, leveraging local resources, and adapting in real time, WCK has served more than 450 million nourishing meals around the world.

Join us in showing support to those impacted by this tragedy and be part of making a difference. Together, we can bring hope and sustenance to communities in need.

Welly Wednesdays are back!

We could not be more thrilled to announce the return of Welly Wednesdays, one of our favorite winter traditions at The Shipwright's Daughter.

With a limited number of Wednesdays from January 22 to February 26, enjoy our Beef Wellington made with beef tenderloin wrapped in kale, veal mousseline, mushroom duxelle, and a house-made flaky puff pastry.

Due to the labor-intensive nature of this dish, there will be a limited number of Wellingtons. As always, this is a first-come, first-serve event! Come early and snag your very own coveted Wellington for two!

Welly Wednesdays are back!

We could not be more thrilled to announce the return of Welly Wednesdays, one of our favorite winter traditions at The Shipwright's Daughter.

With a limited number of Wednesdays from January 22 to February 26, enjoy our Beef Wellington made with beef tenderloin wrapped in kale, veal mousseline, mushroom duxelle, and a house-made flaky puff pastry.

Due to the labor-intensive nature of this dish, there will be a limited number of Wellingtons. As always, this is a first-come, first-serve event! Come early and snag your very own coveted Wellington for two!

Come early and enjoy a 3-course New Year’s Eve menu with a choice of options per course for $114PP+Tax. Enjoy a beautifully crafted meal made by Chef David Standridge before you boogie on to your next spot to ring in the New Year!

Curate a New Year’s celebration that perfectly aligns with how you want to begin 2024. Come early for our 3-course menu and get ready to ring in the new year with a cheeky bottle of sparkling or your favorite cocktail.

Celebrate Christmas Eve with an elegant four-course menu at The Shipwright’s Daughter. Immerse yourself in the warmth and joy of the season with a curated selection of holiday-inspired dishes crafted to delight every palate.

This year, we’re bringing festive classics to life, including our signature Beef Wellington—a tender, perfectly cooked center wrapped in golden pastry and rich with flavor. Enjoy other seasonal specials highlighting the freshest local ingredients, all prepared with a touch of culinary artistry by our James Beard Award-winning Chef David Standridge.

The Shipwright’s Daughter and The Whaler’s Inn are thrilled to announce a very special visit from Santa Claus on December 22 from 12-3. Santa will be spreading holiday cheer from the festive lobby of The Whaler’s Inn, where the magic of the season will come alive for families and children of all ages.

For a donation of $5, guests can enjoy a personal audience with Santa, sharing their holiday wishes while supporting those in our community who need our help the most this season. All proceeds from ticket sales will benefit Always Home, an incredible local organization dedicated to keeping families in Eastern Connecticut housed and helping parents build lasting stability for their children.

Guests dining at The Shipwright’s Daughter can conveniently purchase tickets for their families during brunch service, and donation tickets will also be available at the front desk of The Whaler’s Inn. This holiday season, join us in celebrating the joy of giving back to those who need our love and support most. We’re honored to continue our support of the vital work of Always Home, and we look forward to welcoming our community to share in the holiday magic..

Growing up in an Italian-American family, Chef David’s favorite holiday tradition has always been the Feast of the Seven Fishes. This year, The Shipwright’s Daughter is thrilled to share this cherished meal with our guests on December 15h.

Join us for an unforgettable Feast of the Seven Fishes—an astounding seven-course dining experience that celebrates the best of local, sustainable seafood, made with love by 2024 James Beard Award-winning Chef David Standridge.

Each course highlights the freshest ingredients, bringing the vibrant flavors of the ocean to life.

Please note that reservations are refundable up to 72 hours prior to the event. Due to the nature of this event, we are unable to accommodate shellfish or other seafood allergies.

For one night only, James Beard Award-winning chef, David Standridge of The Shipwright's Daughter will be teaming up with Chef Neil Zabriskie, of REGARDS in Portland ME.

Regards is known for their coastal cuisine and ever changing dinner menu influenced by chef Neil’s time spent growing up in Southern California and spending years cooking and working in New York City. We use global inspiration to highlight the bounty of Maine’s farmers and fishers.

The Shipwright's Daughter team is hitting the road, and oh so excited to see you Portland!

James Beard Award-winning Executive Chef David Standridge (Shipwright's Daughter) and acclaimed bakery owner Adam Young (Sift, A.T.Y Hospitality) are traveling from Mystic to Boston for an exclusive collaboration with Executive Chef and Partner Robert Sisca (Himmel Hospitality Group) and Executive Chef Edson Rojas (The Banks Seafood & Steak). An optional wine pairing will be curated by Wine and Beverage Director Benjamin Chesna (Himmel Hospitality Group).

Together, they will host a four-course dinner at The Banks Seafood & Steak, right in the heart of Boston's Back Bay. This special event will showcase the chefs' favorite fall flavors, providing an unforgettable culinary experience.

Mark your calendars for an evening of culinary delights and sustainable dining! The Shipwright’s Daughter is proud to host a sustainable seafood dinner in partnership with the James Beard Foundation and Greencrab.org on October 23rd at 7:00 PM, in their state-of-the-art kitchen at the new Market 57 Platform in New York City.

Join us as we highlight how thoughtful food choices can significantly impact our environment. Diners will enjoy an unforgettable meal crafted by this year’s James Beard Award winner for Best Chef Northeast, David Standridge. We are excited to partner with Greencrab.org to explore the culinary potential of green crabs, and guests will have the unique opportunity to interact with a green crab touch tank, learning more about these fascinating creatures up close with Greencrab.org executive director, Mary Parks.

Join us for a 4-course mushroom dinner with local mushroom farmer, Chris Pacheco of Seacoast Mushrooms and experience a wonderland of fantastically flavorful mushroom dishes prepared by James Beard Award-Winning Chef, David Standridge.

Join us on September 30th from 6-9 pm at the Mystic Aquarium in the Main Gallery as we celebrate the launch of Hope in the Water—a new PBS series exploring oceanic health and solutions for maintaining a healthy ecosystem in our waters.

Brought to you by Mystic Aquarium in partnership with The Shipwright’s Daughter, Fed by Blue and PBS, this evening will feature a 20-minute viewing of the docuseries and a live panel discussion with James Beard Award-winning chef David Standridge, Fed by Blue Executive Director Jennifer Bushman, Eating with the Ecosystem Executive Director Kate Masurey, and David Cochran, Senior Director of Fish & Invertebrates at the Mystic Aquarium.

For one night, some of Mystic’s top culinary talents, including Johan Jenson (Whitecrest Eatery), David Standridge (The Shipwright’s Daughter), Renee Touponce (Port of Call), and Adam Young (Sift Bakery), will come together to explore how thoughtful food choices can make a big impact on our environment. This will be followed by a post-viewing reception featuring an incredible range of local sustainable seafood, snacks, appetizers, and drinks.

Across the globe, aquatic ecosystems are experiencing rapid changes due to climate change and human impacts like overharvesting. Hope in the Water is a dynamic new docuseries that travels the globe to discover creative solutions and breakthrough blue food technologies that can feed us, sustain coastal communities, and help reduce pressures on marine and freshwater fisheries.

All proceeds from this event will benefit the vital research and outreach of Mystic Aquarium and Eating with the Ecosystem, helping to find creative solutions to preserve our coastal waters.

The Shipwright’s Daughter is setting sail down the Mystic River aboard the Sabino Steamboat for an unforgettable 2-Hour sunset cruise with food prepared by James Beard Award Finalist Chef David Standridge.

Join US IN PARTNERSHIP WITH Eating with the Ecosystem and RI Seafood on Friday, August 18th, from 4:00 PM to 8:00 PM at the historic Fort Adams in Newport, Rhode Island. The picturesque waterfront setting of Fort Adams provides the perfect backdrop for an evening dedicated to supporting sustainable local seafood and connecting with the local community.

Experience the best of Rhode Island's local and underserved seafood as four amazing chefs come together to prepare a four-course dinner that celebrates local seafood, ocean ecosystems, and fisheries. Indulge in a culinary journey crafted by OUR EXECUTIVE CHEF David Standridge, Sky Kim of Gift Horse, Josh Berman of Little Fish Food Truck and JB Cuisines, Jason Timothy of Troop PVD, and Lucie Moulton of Gourmet Goddess.

Don't miss this chance to enjoy an incredible culinary experience, contribute to a worthy cause, and make a positive impact on the future of our oceans.

The Shipwright’s Daughter is setting sail down the Mystic River aboard the Sabino Steamboat for an unforgettable 2-Hour sunset cruise with food prepared by James Beard Award Finalist Chef David Standridge.

The Shipwright’s Daughter is setting sail down the Mystic River aboard the Sabino Steamboat for an unforgettable 2-Hour sunset cruise with food prepared by James Beard Award Finalist Chef David Standridge.

Join us on May 12th, for a 3-Course Mother's Day Brunch!

Chef David will be cooking up Mother's Day specials and this year we are thrilled to be partnering with our friends at Rose Hill Bloom Co to offer our guests a one-of-a-kind build your own bouquet bar experience. Pre-order your bouquet for mom with your reservation under our RESY!

The Shipwright’s Daughter is hitting the road!

We could not be more thrilled to be participating in our first Kelp Dinner pop-up with beloved neighborhood institution, Max Fish in Glastonbury CT. Executive chefs, David Standridge and Nick Stinziani will be collaborating in partnership with Stonington Kelp Company to promote Sugar Kelp as a crop in the state of Connecticut. They hope to inspire more chefs to use this fantastic ingredient on their menus.

Widely cultivated and eaten in Asia--and growing in popularity in the United States--Sugar Kelp is a nutritious food high in fiber, vitamins, and minerals. It is being grown and harvested by more commercial farms for a variety of uses, from food to potential biofuels.

Stonington Kelp Co. grows sugar kelp exclusively using a zero-input rope method which means no use of fresh water, no arable land, and no fertilizer. Sugar Kelp absorbs carbon and nitrogen from the water while it grows, resulting in a nutrient-dense super food that helps clean the ocean.

Chefs Nick & David have created a Sugar Kelp themed dinner menu, paired with cocktails by Max Fish's Lead Bartender Zach O'Brien.