Big Fatty's BBQ Moves Into White River Junction | Food News | Seven Days | Vermont's Independent Voice

Seven Days needs your financial support!

Big Fatty's BBQ Moves Into White River Junction 

Side Dishes

Published October 30, 2013 at 6:20 a.m.

White River Junction’s old Freight House houses a wine bar (Elixir), live music at Tupelo Music hall and enormous piles of rock salt (inside Barrett Salt). Soon, a plume of brisket smoke will waft from its roof.

This winter, Big Fatty’s BBQ will move from its longtime storefront in Hartford village to the historic building in downtown White River, where staff will open a rustic café.

General manager Brandon Fox says Big Fatty’s crew has been feeling the space squeeze as its catering arm, Maple Street Catering, becomes busier. “We’ve been maxed to capacity the last few years,” says Fox. “This is going to double our size.”

Not only the size of the catering operation but that of the dining side. Fox says Big Fatty’s will morph from primarily a takeout joint to a 40-seat casual restaurant with a “farmhouse-barn-type” vibe. It will have farmhouse tables (with an eight-foot communal table running through the center), four beer taps, flat-screen televisions and a smoker right in the restaurant.

Food-wise, Big Fatty’s menu will reach beyond its usual pulled pork and brisket to encompass “creative comfort food” apps such as burgers, sliders and — a salad bar?

“If you’ve had a heavy lunch, you might want something lighter [than BBQ]. So we’re adding a salad bar,” says Fox. It will feature rotating meats, salads and desserts drawn from whatever the caterers are cooking that day — from broccoli salad with peanuts and bacon to apple cobbler.

Big Fatty’s will hire extra staff for the new spot, which will serve lunch and dinner six days a week, plus a few late nights timed to coincide with Tupelo events such as Club 188, a weekly dance club.

Guests can start basking in the aromas of Big Fatty’s smoker by mid-December. Come spring, they’ll be able to tuck into sliders on the patio, too — a few outdoor tables are in the works.

The original print version of this article was headlined "Bringin' the Brisket"

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

More By This Author

About The Author

Corin Hirsch

Corin Hirsch

Corin Hirsch was a Seven Days food writer from 2011 through 2016. She is the author of Forgotten Drinks of Colonial New England, published by History Press in 2014.


Comments are closed.

Since 2014, Seven Days has allowed readers to comment on all stories posted on our website. While we’ve appreciated the suggestions and insights, the time has come to shut them down — at least temporarily.

While we champion free speech, facts are a matter of life and death during the coronavirus pandemic, and right now Seven Days is prioritizing the production of responsible journalism over moderating online debates between readers.

To criticize, correct or praise our reporting, please send us a letter to the editor. Or send us a tip. We’ll check it out and report the results.

Online comments may return when we have better tech tools for managing them. Thanks for reading.

Latest in Food News

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2022 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401

Advertising Policy  |  Privacy Policy  |  Contact Us  |  About Us  |  Help
Website powered by Foundation