Food & Wine Magazine: November 7, 2017

WC-Press-FoodWine-112017“This accessible gastropub dedicated to the celebration of smoked meat has become a Black Rock institution in the few short years it’s been around, a bold entry into Connecticut’s surprisingly vibrant ‘cue scene. A smoker out back yields great baby backs, pork shoulder and spares; for dessert, the Walrus Pie is the stuff of local legend: a chocolate chip cookie crust studded with smoky bacon pairs with creamy peanut butter ice cream, showered in candied bacon and chocolate.”

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