Hoodoo Brown's turns 1
This May, Hoodoo Brown BBQ celebrates its one-year anniversary—and it’s going to be a smokin’ good time.
The Ridgefield hot spot quickly gained a cult-like following for its authentic Texas-style barbecue. At the helm is pitmaster and co-owner Cody Sperry, who first became enthralled with the “art of barbecue” during a 2012 trip to Austin. After honing his craft, he reconnected with East Ridge Middle School pal Chris Sexton, whose restaurant background helped make Hoodoo Brown a reality.
The roadhouse-inspired eatery is a good backdrop for some serious chow. It features corrugated metal walls, rough-hewn wooden posts and beams, industrial metal lights, and a huge wooden Texas flag. The bar beyond the dining room is lit by Mason jar pendant lights, and offers eight local craft beers on tap, plus a full menu of specialty barbecue-inspired cocktails.
The real stars of the show can be seen through the huge window on the rear wall: two giant smokers, which run 24 hours a day.
“The brisket is awesome,” says Sexton. “While the beef ribs are the delicacy, when it comes to pork belly, nobody does it like we do.”
Can’t choose? The Holy Texas Trinity and the Table Breaker platters allow diners to sample a bit of everything.
Hoodoo Brown BBQ
967 Ethan Allen Hwy.,