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Barbecue comes to New Haven at Bull & Swine on State Street!
Bull & Swine, a recently opened barbecue establishment on State Street in New Haven, does a great job of combining the major styles of BBQ into one central East Coast location! Merging the more traditional Carolina and Memphis styles that focus on pork, and Kansas City and Texas style which emphasize beef as well as poultry, owners Al Greenwood and Craig Hotchkiss have a winning combination in this homey and comfortable restaurant.
We received an invite to drop in and sample some of this New Haven's eatery's specialties a few weeks back and here are some of our favorites.
Bull & Swine Cocktails:
I just loved all the cocktails we sampled! Bull & Swine offers all sorts of specialties from gin to tequila - to vodka - to bourbons and whiskeys. The cocktails we ordered were from their specialty "nitro" menu and most were served in over-sized mason jars - each packing plenty of kick!
|Bull & Swine|
Specialty Nitro Cocktails
Like tequila? Me too! I especially love the smokey flavor of a good tequila. That's why 'hands down' my favorite cocktail of the night was the Smoked Watermelon Fresca made with Corralejo Silver, Xicaru Mezcal, a bit of watermelon, mint, and a splash of tonic.
Another favorite, True Blood, made with Boodles Gin, Raspberry Liqueur, Triple Sec, Lime Juice and Ginger Ale.
Bull & Swine Appetizers
For appetizers we jumped in and ordered a bit of everything - from deviled eggs to grilled corn on the cob!
Smoked Deviled Eggs with Chives, Dusted with BBQ Rub
Garnished with Okra
|Fried Pickles &|
Served with a Creamy Chipolte Dip
The Sweet Heat Bacon (pictured below) was another favorite - but be prepared for the after heat! It's the perfect combo of hot and sweet made with a delicious habañero honey topping.
|Pictured clockwise from top right|
Fried Okra & Pickles, Deviled Eggs,
Elotes (Corn on the Cob with Sweet Pepper Butter),
Cajun Fries, Sweet Heat Bacon
Entrees and SidesTime for the dinner! We tried everything from meatloaf, to sausage, to chicken, to brisket.
And for sides, everything from collard greens to potato salad. There's truly something for everyone at Bull & Swine - and most entrees come in half and whole portions. Perfect for when you're REALLY HUNGRY! Or for when you just want that perfectly paired portion.
Favorite sides? The Mac & Cheese and the Grits! Oh, the GRITS, yup, they were pretty dad-gumb good for being cooked this side of the Mason-Dixon Line. They were creamy, cheesy, and cooked perfectly!
|Clockwise, from top right|
Mac & Cheese, Grits, Corn Bread, Dill Potato Salad
Cole Slaw, Sweet Potato Mash
Center, Collard Greens
The Island Chicken, incredibly moist, jerk marinated, smoked, and then buttermilk fried to retain all that amazing flavor.
But, oh, the BRISKET! Flavorful, moist, and delicious. In spite of the array of tempting table top sauces, I ate this just as Chef Paul Cordero prepared it - with its wonderful crispy and tasty rub sans sauce. No need to slather that baby with anything!
Dessert at Bull & Swine
For dessert we went with what I called the "Holy Trinity" ! A Peach Pie, a Sweet Potato Fluff, and a pretty decent Apple Pie Crisp.
Sweet Potato Fluff
Apple Pie Crisp
If you are looking for some homey barbecue in the New Haven area - stop by Bull & Swine and get that brisket! And grits. And those fried pickles!! Yum! Can't wait to go back for more!
Bull & Swine969 State Street
New Haven, CT 06511
Disclaimer: We were invited to this sampling as guests of Bull & Swine's management, however, all opinions are our own.