Though he’s a graduate of the Culinary Institute of America whose resumé spans stints across the U.S., Brian Treitman has never lost his affinity for one food—roadside barbecue. At B.T.'s Smokehouse, Brian pays homage to multiple styles of Southern barbecue, starting with dry rubbing each cut of meat, from the pork shoulder and beef brisket to both types of ribs, in a blend of spices. He then places the slabs into a Southern Pride smoker, where the velvety plumes from local apple and hickory wood slowly cook the meat for up to 14 hours.
The cuts emerge with a crisp, blackened exterior surrounding a juicy, fall-apart-soft interior, and are plated with cornbread and sides such as collard greens and mac ’n’ cheese. Brian's approach has earned him a loyal following, a spot on Worcester'sBestChef.com's 2011 People's Choice Awards, and at least two awkwardly long hugs from diners.
The menu at 420 Main features a stunning array of hearty, expertly prepared concoctions. Dive into dining with a plate of seasonal oysters in a half shell ($2.50 each) or a bowl of creamy lobster bisque ($7). Moving on to the mains, the exquisitely marinated and seasoned 8 oz. venison ($30) is juicy, tender, and capable of quelling all medium- to large-sized appetite creatures, spotted throughout history peeking through the buttonholes of overcoats. Sink your eager chompers into a 10 oz. filet mignon ($30) or a fine non-steak dish such as the grilled Atlantic salmon gorgonzola ($22). All entrees are served with your choice of two sides, such as garlic mashed potatoes or broccoli au gratin ($4 separately). Inner-child sophisticates can be indulged with a heaping portion of three cheese-n-mac with fresh lobster ($19). Alternatively, satisfy actual youngsters with a kids’ meal such as pasta with red sauce ($7), served with one side and followed by a youth-sating ice-cream sandwich.
Rovezzi's Ristorante chef Christopher Rovezzi, who earned the top chef spot at the 2012 Worcester’s Best Chef Competition, stuffs his own sausages, simmers a homemade blend of Bolognese sauce, and cuts fresh fettuccine noodles. Hand-breaded chicken stays warm underneath a layer of mozzarella and house-made marinara in the chicken parmesan, and Australian lamb shank slowly braises in Sauvignon Blanc.
Chef Rovezzi keeps the menu fresh with the regular addition of new dishes—a process that has helped the restaurant garner a number of accolades, including Diners’ Choice Winners for best service and best food from OpenTable.
The large wood columns sprouting from the weathered wooden bar evoke the belly of a ship—no doubt a hat-tip to the pub’s namesake, the highly decorated Navy Admiral TJ O’Brien. The menu lets seafood and steaks romp beneath cloaks of sauce, on steaming pastas, or between slices of bread. Draft pints fill with suds from local breweries including Opa Opa and Bentley, and wineglasses shiver to the pulse of live music on Friday and Saturday. On the wrap-around porch, patrons loosen belts while trying to glimpse the Quinebaug River Reservoir or spot a majestic submarine periscope grazing in its natural habitat.
The eighth annual Oktoberfest hosted by the Vienna Restaurant and Historic Inn heralds the wintry months ahead with an evening of feasting and festivities. Doors and unlatch at 5:30 p.m., allowing guests to mingle while dipping their fingers into complimentary hors d’oeuvres. Admission grants guests a heaping helping of dinner, served at 6:30 p.m., and including bratwurst, knackwurst, spätzle, and an apple strudel dessert sweeter than the intentions of a kindergartner pouring cereal on his mother's bed on her birthday. Scoring the evening, the Stratton Mountain Boys, who have performed at Disney World, lend their Austrian melodies to the festivities.