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1388 East Main St.
Meriden, CT 06450


Smoked meats : Wagyu Brisket, Turkey, Corned Beef (Pastrami), Pork Pulled, House-made Sausage

Sides : Cucumber Slaw, Garlic Mashed Potatoes, Mac & Cheese, White Bean Cassoulet, Cheesy Corn, Texas Chili, Potato Salad, Green Salad, Pasta Salad, Quinoa Salad, Cornbread with Honey Butter.

Day Open Close
Monday 11:30am 9pm, 12am (bar)
Tuesday 11:30am 9pm, 12am (bar)
Wednesday 11:30am 9pm, 12am (bar)
Thursday 11:30am 9pm, 12am (bar)
Friday 11:30am 10pm, 1am (bar)
Saturday 11:30am 10pm, 1am (bar)
Sunday 11:30am 9pm, 12am (bar)

Phase 1

Bar and Open Pit Barbecue, April 4th, 2019. Our bar will feature the finest craft cocktails and local breweries. Come say hello to our bar manager, Happy. The Open Pit Barbecue is the first of its kind in the Northeast. It is a hand built granite pit with custom stainless hood. It is a must see! We will also be the only smokehouse in the country serving Gold Grade American Wagyu on a daily basis. Snake River Farms Gold Grade American Wagyu beef features a BMS rating of 9 to 12 which is the highest level of marbling Snake River Farms offers.

Phase 2

Bakery, Cheese, Charcuterie, May 1st, 2019. Our Bakery will feature a range of delights for old and your alike. We will carry the finest cheeses and Charcuterie that the area has to offer.

Phase 3

Prime, October 1st, 2019. Prime will feature our house dry aged prime steaks. Dry aging has been around for a long time, but with the introduction of plastic in the 1960's it fell by the wayside. New York City is famous for having never lost its passion for a dry aged steak. Our goal is to bring a NYC steakhouse to Meriden, CT. Our version of this steakhouse will feature traditional sides in addition to some not so traditional sides such as basil fried rice and dumplings. We will be serving fresh pasta, salads, lamb, fish and have a few dishes inspired by international cuisines. Some of the menu including the steaks will be cooked on our house-made wood fired grill. We are very excited to put Meriden on the culinary map with this phase.