#The stack menu new haven mac#

Come for the ‘cue, stay for everything else. The Stack is sure to become a destination, and BBQ is one of those culinary delights people travel for. If it seems like a lot, it is, and it’s very cool.

Peach cobbler, apple crisp, and fried biscuit cinnamon sugar “donuts” are other sweet endings. Flaky, sweet, (packed with nuts) pecan pie is a dessert star. Overhead heaters and pits will keep you cozyĮven the 250-seat outdoor patio is biergarten-like with bocce ball, cornhole, an outdoor bar, fire pits, overhead heaters, and an amphitheater that’ll soon blast live music. There’s a giant, buttery Chabaso Bakery pretzel dusted with spice rub, and plump, snappy casing sausages are a thing in the form of classic Texas sausage, kielbasa, and beer brats all made by Lamberti’s. We have a year’s worth already lined up with the likes of Stony Creek, Five Churches, Beer’d, Dogfish Head, Allagash, and Radeberger.” This and a beer all damn day.īecause of this, biergarten fare-made by New Haven local businesses-is represented in addition to BBQ. “The following month we’ll have a collab with Tribus or No Worries. “What we really want to do with our little brewhouse is experimental ales, we want to do wild things, so instead of always having Kent Falls on, I’ll have a collab with Kent Falls,” Sobocinski said. That “local stuff” is all the who’s who of Connecticut beer, so think Two Roads, Kent Falls, New England Brewing, Half Full, and the list goes on. “It’s a biergarten, and not everyone likes craft beer, but maybe I can get people to try something different.” “We have a lot of local stuff, but we have a Modelo line, Radeberger, a Spaten line,” he said. There’s a lot of Black Hog on tap because that is Sobocinski’s brewery, after all. One of The Stack’s other alters is immediately noticeable. If you decide you want to hang out, go to the back marked with a “Drink” sign for a full-service experience. When you walk in, you can opt to stand in line, order up, pay, take your grub to a booth, and crush it. That’s nothing that can’t be worked out, though.Īmongst all the BBQ, you’ll notice a twist on The Stack…it’s got multiple personalities and they’re all dope! First, it’s part fast casual. The bacon flavor is present in a subtle way, I just wish the garnish had been more candied. The black walnut bitters and maple syrup lighten up the liquor. The Bacon Maple Old Fashioned is very much my speed. You’ll taste the beef, the heat from their signature spice blend, and quite a bit of smokiness.

A BBQ cocktail? Why not?! Bear’s version of a Manhattan starts with brisket fat washed Old Forester. It tastes like a milkshake, but it’s mostly all booze! So slow, if that’s even possible with this smooth, desserty drink. “All About Our Coco Stout” is a beertail that uses Black Hog Coffee Milk Stout, Old Forester Bourbon, Stillhouse Coconut Whiskey, Licor 43, and simple syrup.

They’ve brought over other favorites, too, like the Mac Attack (creamy mac & cheese, topped with your choice of meat) and addictive bacon wrapped smoked meatballs called “Moink Balls.” Didn’t mention it in the body, but whoa! Don’t sleep on the Bear’s cocktail program. Our faves were the middle two for their balance of sweet and heat. One part of KC-style BBQ is having a mean sauce game. Creamy, ultra cheesy mac, an even vinegar-to-mayo ratio in their crunchy slaw, but dem beans thoooo…sweet, smoky, some chunks and shreds of brisket. Sauce ‘em up? I wouldn’t freaking dare! Bear’s get high marks for their sides, and rightfully so. It’s as good a rib as I’ve had anywhere, and easily the best in Connecticut. But the star of the show for me? Baby backs, baybayyy! The meat pulls off with a slight tug of the teeth, the spice rub turned BBQ bark is a touch spicy, and it’s sweetened by a thin honey glaze. Their glistening, tender slices of brisket, perfect pink smoke rings and all, are not to be missed. Each of the four fits plenty of meat to keep y’all fed.Īt The Stack, you can expect the same hickory-smoked Kansas City-style staples Bear’s is known for brisket, turkey, chicken, burnt ends, pulled pork, and more. Moink Balls! Bear’s smokers are custom and keep low-and-slow temperatures steady.

#The stack menu new haven mac#