We make it from scratch, so you don't have to!
HOURS FOR THE HOLIDAYS:
Open Sunday, December 23, from 10-3 Christmas Eve and New Year's Eve, open 9:30-4 All other hours as noted below. Put simply, Dough on Main, now over five years old, offers good food. Francis Brooke-Smith, a professional chef trained at The Ritz in London and Paris, and well known in Connecticut for his 17 years as the Executive Chef at The Bee & Thistle Inn, has realized his dream of opening a prepared foods store and catering business. Nestled in the lovely little Connecticut River town of Deep River, Dough is located at 159 Main Street, easily reached off of exit 5 on Route 9. For fresh, made-on-premises pasta, ravioli and sauces, desserts and pastries, savory as well as sweet tarts, delicious sandwiches, warming soups, fine meats, seafood and prepared foods – main courses and side dishes – Dough on Main is the place to go. Using local purveyors as much as possible and quality ingredients, with a made-from scratch mentality and an eye to more health-conscious choices, there is something to satisfy anyone's palate from our ever-changing options. Breakfast (simple fare), lunch, dinner and catering are all available from Dough. We are a take-out shop, but do offer limited seating at our communal farm table and small table in the front window ... so stop by for a nibble, to pick up a whole meal, or plan your upcoming event sometime soon. Dough on Main hours: Monday-Saturday: 9:30 am to 5:30 pm • Closed Sundays (Kitchen closes an hour before closing.) |
We have a passion for good food! Don't just take our word for it!
Please Support Your Small and Local Businesses.
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