"An incongruous plate if ever there was one: Texas beef brisket and North Carolina pulled pork, topped with a square of Wilson's good cornbread. The pork is juicy and delicious as-is, although piquant vinegar sauce is offered on the side. The brisket is a bit dry until dolloped with Wilson's fine smoky chipotle sauce."
Michael Stern
"Wilson's macaroni and cheese is a nice mix of chewy edge and tender inside. Creamy and bland, it makes a fine companion for smoky meat and spicy sauce."
Michael Stern
"Greener than green, these collards have a walloping vegetable flavor. They are great paired with mac 'n' cheese alongside smoked meat. "
Michael Stern
"There was absolutely no place to sit, and barely room to maneuver to the cash register to place an order, when I stopped in Saturday night about 7pm. So I got my meal to go and dined off the dashboard."
Michael Stern
"This view through the window of Wilson's on a crowded Saturday night shows the proprietor at the cash register, where he holds court and joshes with everyone he meets."
Michael Stern
"Wilson's serves down-South food in the upscale community of Fairfield. Note: it is open only Thursday through Sunday, starting at 11:30am."
Michael Stern
Are you marooned in southwestern Connecticut and craving St. Louis ribs, Texas brisket, or North Carolina pulled pork? Wilson's Real Pit Barbeque, a tiny joint on the Post Road in Fairfield, is a good place to go. While its slogan is "Bringing the South...North," the menu includes barbecue dishes from around the country along with a panoply of such soul-food sides as collard greens and cornbread and peach cobbler for dessert.
