"Ben explains that the secret to superior smoked meat is the "reverse-flow" element to the smoker. "Reverse-flow" means that the heat drafts from the firebox into the cooking cylinder and draws down under a baffled-flue to the end. Then it reverses the flow and drafts...
Walrus + Carpenter's own Adam and Joe help judge the local Kawa Ni cocktail contest. Read more: CTbites.com...
Connecticut in Style calls W+C a top place for Large Parties and goes on to say these kind words: "I’d eat here once a week. Everything is fantastic, their menu basically consists of comfort food. What to order: Southern Fried Chicken (everyday and twice on Sundays), Brussels Sprouts,...
Walrus + Carpenter is named one of the great places for BBQ in Connecticut Read more: CTbites.com...
"The WC menu straddles a few lines, and only a restaurant with confidence can get away with putting 'Pig Pen Nachos' made with pork rinds, chili, house cheese whiz, pickled chilies and green onion s on the same menu with Kale + Mustard Greens Salad...
Owner Joe Farrell has brought his vision of an American restaurant to life at The Walrus + Carpenter. His approach to the food, drinks, music, and décor is American inspired all the way. The décor is architectural and warm with wide-plank flooring, exposed brick, and a...
"One favorite starter was a trio of smoked-pork tacos: mounds of shredded, chipotle-infused meat sprinkled with fresh cilantro and nestled in soft corn tortillas. Another was a plate of tender fried oysters, each daubed with spiced aioli and topped with finely diced shallots. Of the...
Connecticut Magazine calls Walrus + Carpenter a great place for a date, highlighting our craft beer selection, under the title "Brewery and the Beast." Read more: Connecticut Magazine...
News 12 interviews Joe Farrell on how winter storm Juno and the parking ban is effecting the neighborhood “A lot of the bars around here are open on nights like this. We’re not in a very rural area. People are able to walk here. I think it’s great.” Read...
