L.E. Agnelli, Shoreline Times

I was wowed by the desserts at Six Main. We tried the key lime pie made with avocado (although you would never guess it), as well as the berry cheesecake made with cashew cream and the peach cobbler made with a combination of avocado and cashew cream. These were all excellent.

Alex Nunes, The New London Day

Like so many truly brilliant people [Chef Carr] is totally self-taught and like all excellent chefs she is obsessed with quality. Nothing is greater than the sum of its parts. Every dish is a celebration of the best of the season’s largesse.

Jane Webb, Eco Chick Blog

I’m no vegan, but I’m a big fan of vegan restaurants. It takes imagination and skill to construct a varied menu from mainly plants and I’m always intrigued. Especially since most restaurants on the Shoreline will hand you a pile of pasta when asked for a veggie plate. While I’m not convinced that the teeny town of Chester deserves another top notch restaurant (really, spread the love!), the new Six Main, in the renovated Chester Bank, is a welcome addition. We went on the very first night and devoured a grilled watermelon salad (yum), hummus with made-to-order focaccia (delish) and a bowl of spicy cucumber noodles (surprisingly filling). Carnivores in your crowd will be happy with the Seitan Steak au Poivre, served with a stack of potatoes au gratin and micro greens. Most of the produce is grown on their very own farm in Lyme, there’s parking in the back and an interesting menu of fresh cocktails including a Watermelon Martini and Blackberry Collins. Good to know: Six Main is vegetarian and vegan, some dairy is used in a few dishes and is specified on the menu.

The-e-list, An Excruciatingly Opinionated Guide to the Connecticut Shoreline

This new place was only open one week when we made reservations for Saturday night. I was very excited because I’m Raw Vegan and that’s challenging when dining out. They brought out bread with a pesto sauce. I skipped the bread and tasted the pesto which i just fell in love with. I ordered a bowl of cucumber soup, and if it were socially acceptable, I would have licked the bowl! Next I ordered raw raviolis with an almond cream and I just could not believe how fantastic the flavors were. We had organic wine with our meal and watermelon cucumber martinis to start and they were both wonderful, who knew they made cucumber vodka!

I recommend this restaurant for the food, and the decor. The location on main street in this super adorable shop area inspired us to stroll the shops after dinner. This was great meal and a new favorite dining spot for us.

Wendy G – West Hartford, CT,

I am not vegan raw, vegan, or even vegetarian, but this chef is amazing. Rachel Carr deserves all the awards possible because her food is full of flavor, presented beautifully, varied, fresh and innovative.

Linda D, Essex, CT, 

You’ll be amazed.