J. Timothy's Taverne

J. Timothy's Taverne Restaurant Review:

In Connecticut, J. Timothy's is synonymous with chicken wings. Inside this early American tavern travelers have flocked to since 1789, more than 200 tons of the poultry appendages are served annually. Don't think for a minute, though, that the kitchen just churns them out. As you've probably surmised, these are no ordinary wings. Available in four flavors --- Buffalo, honey BBQ, teriyaki and sweet red chili --- and four sizes (the largest is the 40-piece bucket), the key is to order them "dirt" style. When they’re fried, sauced, fried, then sauced again --- a technique invented here in the '90s --- they turn dark, sticky and extra-crispy. No need to apologize if you stick solely with wings and beer: Two dozen taps spill frothy brews ranging from Bud Light to the latest small-batch creations from nearby Firefly Hollow and Relic. But don't overlook other menu highlights like soul-soothing cheddar and ale soup, B.L.T. fish tacos made with fresh cod or the Three Little Pigs: a fried pork sandwich topped with ham, bacon, Gruyère and a sunny fried egg, all teetering on a pretzel bun. There are steak and fish entrées for larger appetites, and shepherd and chicken potpies and $22 bottles of wine for cold winter nights. The brownie sundae piled with whipped cream and walnuts is made to be shared, and you can take a jar of Buffalo sauce for the road, but you'll be hard-pressed to replicate the wing magic that happens here.