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CT restaurant recommendation/NW, Central or SW CT

I am probably a bit too late to be helpful, but Esca in Middletown is excellent and has a ridiculously extensive wine list.

Jan 14, 2013
jse91 in Southern New England

Taino Smokehouse (Middletown, CT): what to my wondering eyes?!

I'm so glad you liked it. I was there for takeout early tonight and they told me they will be selling by the pound soon. But they are going to need a bigger place!

Dec 04, 2012
jse91 in Southern New England

Taino Smokehouse (Middletown, CT): what to my wondering eyes?!

The Texas BBQ company in Massachusetts is also good.

Dec 03, 2012
jse91 in Southern New England

Taino Smokehouse (Middletown, CT): what to my wondering eyes?!

I didn't ask a lot of questions, but I've seen some interesting things called BBQ in this part of the world. Mostly I wanted to make sure it was dry - they use just salt and pepper, so that's more than fine. And I wanted to make sure they were serious about how long they smoked it. They are. After repeatedly trying Cookhouse in New Milford, wanting to believe, I'm skeptical up here.

As far as I'm concerned, Louis Muller's sets the standard. If you are ever in Austin, skip the Salt Lick and drive out to Taylor, TX.

In fact, my only quibble with Taino is that that don't sell the meat by weight and in butcher paper. But I can live with that.

Dec 03, 2012
jse91 in Southern New England

Taino Smokehouse (Middletown, CT): what to my wondering eyes?!

http://www.louiemuellerbarbecue.com/

If you are ever in Texas.

Dec 03, 2012
jse91 in Southern New England

Taino Smokehouse (Middletown, CT): what to my wondering eyes?!

I had brisket there last night and it was amazing. I am from Texas. I'm a Louis Muller and Goode Co. kind of girl. And this brisket was stellar. The fact that this place is within walking distance of my house is probably not a good thing.

They are in the midst of a soft open and overwhelmed by the response.Every table was full [and there are not many to start with] and the number of take out orders had them backed up. But they were very gracious and indulged my questions about the process for their brisket. So if anyone heads there right now I hope they adjust some of their expectation accordingly - not about the quality of the food, but about the wait and other things that seem like they need shaking out. The kind of things I would expect during a soft open. They don't have a liquor license yet. And apparently they sold out of ribs within twenty minutes of opening.They are only open in the evenings. Those sorts of things.

But the brisket is serious.

Dec 03, 2012
jse91 in Southern New England