According to Robert Koch of The Hour, Chick-fil-A is planning to open a restaurant at 467 Connecticut Avenue in Norwalk. The space will include a drive-thru if you need your chicken sandwich with pickle fix fast or you could sit down to a 126 seat spot. Koch does share that this isn’t a done deal, though, as the Norwalk Zoning Commission’s Plan Review Committee still needs to meet to discuss this on January 14. Let’s hope the fast food gods are in their favor. Continue reading
Real Deal Texas BBQ @ Hoodoo Brown BBQ in Ridgefield w/ Pitmaster Nestor Laracuente
12 MayUpdate: Hoodoo Brown BBQ is now open! Click here for our review.
Call us jaded, but when we heard about a new bbq joint opening up here in CT we were a little skeptical. See, despite our undying hope, we’ve only found one spot (Bear’s in Hartford) that has both really good meats and really good sides. The rest of BBQ joints we’ve tried here in CT have had maybe one or two really good meats or sides, but never the whole package, ya know? Well, not to get ahead of ourselves, but we suspect things ’bout to change ’round these parts with the opening of Hoodoo Brown BBQ in Ridgefield on May 22 at 5:30 pm. We can say pretty confidently, based Dan’s recent tasting at an exclusive preview, that Hoodoo Brown BBQ has the potential to be the best in the state, if not the surrounding states. Wooooh, demm fighting words! Okay, let us explain:
The Restaurant
As you get out of your car, savory smoke fills the air and you get that pain in your gut that blurts out, “FEED ME NOOOOOWWWW!” As you enter, the first thing you see is a giant glass window in back of the main dining room that gives you a nice view of the smoker in action. Oh, and that smoker? She’s a 108 inch Lang smoker that owners Cody Sperry and Nestor Laracuente (also Pitmaster) brought up from Georgia. They keep it on all day long at a nice and toasty 225º. Nestor is very proud of that view, saying that it helped bring a transparency to the bbq and experience at Hoodoo Brown. “We’re not taking any shortcuts here. It’s always low, it’s always slow. We’re only using wood here to smoke . . . no gas to speed things up like many places do.”
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