Smoked meats are the centerpiece of the menu at The Walrus + Carpenter in Fairfield
Owner Joe Farrell has brought his vision of an American restaurant to life at The Walrus + Carpenter. His approach to the food, drinks, music, and décor is American inspired all the way. The décor is architectural and warm with wide-plank flooring, exposed brick, and a belt-and-pulley ceiling-fan system. The space is divided into three—bar, main dining room, and a room with community tables. In the bar, Walrus + Carpenter features American ryes, bourbons, and gins and a vast variety of beers. Wednesday nights feature live American ’60s music.
From the bespoke smoker crafted in Bridgeport comes the showpiece of the menu—smoked meats. Maple-bourbon baby-back ribs, pit-smoked pork shoulder, spice-rubbed beef brisket, and the house-made sausage are some of the delicacies from the smoker. And the original Walrus and the Carpenter would not be disappointed with the choice of raw and fried fresh oysters.
Farrell’s vision was to have food people can share. The Notorious P.I.G. fits that bill with a three-course meal for four served on platters ($120). The P.I.G. starts with assorted appetizers, second course of smoked meats and sides, and for dessert a bacon chipwich and chocolate bread pudding. The bacon chipwich is ice cream sandwiched between two chocolate chip and bacon cookies. Genius!
Walrus + Carpenter 2895 Fairfield Ave. 203-333-2733 M-E