Connecticut Magazine: March 19, 2017

WC-Press-CTMagazine-031920177 of Connecticut’s Best Barbecue Joints

“But that’s just scratching the surface. A lengthy list of small and large plates aim to please. Sides include baked mac and cheese, creamed kale and asparagus. Start your meal with a few scrumptious snacks for the table like deviled eggs or deep-fried, blue cheese-stuffed olives. And of course there are a wide variety of craft beers on tap, a nice wine list and a full bar.”

Read more:  ConnecticutMag.com