All posts by angela

CTbites: September 4, 2014

WC-Press-CTbites-09052014Walrus + Carpenter is called out in the article, “Here’s Where to Get a Good Beer in CT.”

Kegs kick frequently here, and the list is updated on a large chalkboard on a wall by the bar, so if you can’t find something you like, wait 15 minutes and check again. “

Read more: CTbites.com

CTbites: August 24, 2014

WC-Press-CTbites-08242014-150CT Bites’ burger aficionado Jeff “Jfood” Schlesinger enjoyed a WC Burger and had this to say: “One bite of this entire combination… it was outstanding and delivered great balance.  This burger is highly recommended”  in his article “Walrus + Carpenter Burger: The Bar is Raised in Bridgeport.”  Thanks Jeff, and come again!

Read more:  CTbites

Mommy Poppins: August 23, 2014

WC-Press-MommyPoppins-08232014-150Mommy Poppins says, “you’ll find an amazing southern and barbecue inspired brunch menu at this smokehouse and gastropub” on their article “Family-Friendly Brunch Places in Fairfield County.”  We’re glad you enjoyed our “fantastic pickled watermelon salad.”

Read more:  Mommy Poppins

The Beverage Journal: February 3, 2014

BevJournal2014Walrus + Carpenter seeks to offer a “truly American experience” for its patrons. The kitchen features fresh wood-smoked meats made daily from its custom-built smoker (with a 10-foot propane tank) and is as known for its side dishes as its BBQ. The bar includes hand-selected, only American-made craft beers, wines and spirits.

Read more: TheBeverageJournal.com

CTNow & Hartford Courant: January 11, 2014

CTNow2014We don’t have to wait till Sunday to try Walrus and Carpenter’s fried chicken, but it should be treated with reverence. The smokehouse and gastropub, which opened in Black Rock in Bridgeport this summer, makes fried chicken the way you’ve prayed for. A brown-paper-lined aluminum tray bears four plump, crisp, mahogany hunks of chicken. This is eat-it-with-your-hands food. The coating shatters beneath our teeth, tasting of salt, pepper, thyme, a trace of celery salt. The chicken, brined in buttermilk and fresh herbs, is moist and bursting with flavor. A ramekin of sriracha-honey sauce, drizzled over the chicken amps the flavor. We tried the sauce on the flakey, black pepper biscuit, too.

Read more:  CTNow.com and Cournat.com