By Francesca Street

Walking down the picturesque streets of Noank, Connecticut is an inimitable experience. Somewhere between leaving Groton and parking opposite the village shipyard, you seem to have stepped back in time.

In Noank village, turn-of-the-twentieth century timber-frame houses line chocolate-box streets. The ever-present sound of the waves crashing and the sweeping sea views remind you that this is a working seaside community, still firmly routed in the New England fishing, lobster and shipbuilding industries.

Noank’s beautifully preserved historic buildings, matchless ambiance and proximity to nearby historic Mystic have always attracted visitors, many of whom remain so charmed they decide to stay.

Recently, visitors to Noank have also been enticed by some of the best food in South Eastern Connecticut. The village’s selection of small but exceptional restaurants has consolidated Noank’s reputation as a good food hub.

If there’s one Noank resident to whom this comes as no surprise, it’s 25-year-old Andrew Blacker.

Andrew, a recent graduate of the University of Connecticut and lifelong resident of Noank, is the storekeeper, manager and chef at Noank village’s most iconic business: Carson’s Store.

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