Post Oak Barbecue Co. opens in Fairfield – CT Insider

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Owners Steve Garrett, left, and Eric Patterson at Post Oak Barbecue Co., in Fairfield, Conn. April 7, 2022.
Post Oak Barbecue Co., in Fairfield, Conn. April 7, 2022.
Post Oak Barbecue Co., in Fairfield, Conn. April 7, 2022.
Post Oak Barbecue Co., in Fairfield, Conn. April 7, 2022.
Post Oak Barbecue Co., in Fairfield, Conn. April 7, 2022.
FAIRFIELD — A new restaurant in town blends a variety of cooking styles and flavors that brings a new take on barbecue to the table.
“I don’t think you’ll find anything like this in Connecticut,” said Jack Garrett, with Post Oak Barbecue Co. “The fusion that we have, the barbecue that we put out, is top tier. I think it’s some of the best in Connecticut — if not the best in Connecticut.”
Jack Garrett, the son of owner Steve Garrett and one of the pitmasters at Post Oak Barbecue Co. in Fairfield, said the barbecue food he and his father make, which sometimes comes with a southwestern or Asian twist, is top-notch. He said he and his dad learned how to barbecue in Colorado from a pitmaster who had previously worked at the famous Black’s Barbecue in Texas.
“We took all of his knowledge in Texas-style barbecue and then we kind of brought it here,” he said.
Eric Patterson, the managing partner of Post Oak, said the grand opening of the restaurant will be April 12, but its soft opening was March 29. He said people have been stopping by the 93 Post Road business to check it out.
“It’s been busy. Everyone is really supportive,” he said.
Post Oak’s food is primarily Texas-style barbecue, Patterson said, but also takes notes from North Carolina’s style. He said they take that type of food but then also blend it with an Asian and southwestern influence.
“So we could do pho using our brisket. We can do spring rolls with our pulled pork,” he said. “I’ve found with barbecue that appetizers are pretty simple, but having the Asian component allows us to have a sort of broader menu, while still using the core barbecue ingredients.”
Patterson said the brisket is a staple of their menu, but the smoked turkey is also one of his favorites.
“I like it because it’s a broad menu,” he said. “If you want to eat light you can. If you want to eat only barbecue you can, but you really don’t have to.”
A large ovular bar featuring bottles of mezcal, tequila and bourbon is centered in the main room, which is decorated in a south western motif. Patterson noted there is folk art from New Mexico and Texas hanging on the walls.
“We really want it to be comfortable and look barbecue, but with an elevated service,” he said.
Patterson said the Post Oak is the combined effort of himself, pitmaster Steve Garret and Elaine Chao, a veteran restaurateur.
“Elaine sort of runs the Asian part of our menu. She owned Taipan in Westport, and then Little Kitchen,” he said, noting he ran Taipan for her 20 years ago and helped her with Little Kitchen.
Patterson said Steve Garrett and Chao later married and live in Westport, while he lives in Greenwich. He said the couple also owns SmokeKing Restaurant in New Hartford, a barbecue place that is doing really well.
They chose the Post Road location for Post Oak, Patterson said, because it was close to home and it fit their business wonderfully.
“I knew this space from Ash Creek,” Patterson said. “There’s a history of barbecue here. The building itself really lends to barbecue. It’s a perfect fit.”
Jack Garrett said he enjoys barbecuing because he typically gets to be outside every day — braving the elements no matter the weather —but also because it is a slow, methodical process.
“It’s much more rewarding than just cooking a steak on a flat-top,” he said. “You’re doing this for 14 hours and checking it every couple minutes, making sure everything is going right, making sure you have the perfect flame in the fire box. Cooking with fire — you can’t beat it.”
Jack Garrett said the eatery is very unique both in its food and the environment of the building, noting a lot of work went into it.
“We’re really happy with how it came out,” he said. “The food speaks for itself really. If you come down and have some brisket, you’ll want to come back.”


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