You’re driving down New Britain Avenue in Plainville, and if you aren’t looking for it, you might just see another old building. But this isn't just a building. It's an anchor. Built in 1789, J. Timothy's Taverne has seen more history than most American cities. George Washington was being inaugurated while the frame of this place was being settled. Honestly, that kind of longevity is rare in the restaurant world, where places go belly-up in six months.
People come for the history, sure. They want to see the original anvil and the bellows in the Forge Room. They want to walk on those wide-planked floors that have survived a direct hit from a tornado and 230-plus years of foot traffic. But let's be real—the reason the parking lot is packed on a Tuesday night is the wings.
Specifically, the Dirt Wings.
The Story of J. Timothy's Taverne in Plainville
The tavern hasn't always been "J. Tim’s." Back in the day, it was Cooke’s Tavern. It was a refined spot with white tablecloths and servers in bow ties. In 1980, Tim Adams and Jim Welch took over, and by 1988, they realized the fine-dining vibe wasn't what the community needed. They wanted a place where you could grab a beer and not worry about which fork to use. They renamed it J. Timothy's Taverne, combining their names, and the rest is basically Connecticut folklore.
They’ve hit some massive milestones lately. In 2025, they celebrated their 45th anniversary. That’s nearly half a century of survival in a town that has changed drastically around them. They even have their own "J. Timothy’s Taverne Day" in Connecticut, declared by the Governor. Not many wing joints can say that.
What’s the Deal With "Dirt Style"?
If you're a first-timer, you're going to hear people shouting about "Dirt Wings" and you might think it sounds a bit unappetizing. It’s not. The name actually comes from a guy named Barry, a regular on the tavern's softball team back in the 90s. Barry was older than the rest of the guys—"old as dirt," they called him.
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Barry liked to talk. A lot.
He’d get his wings, start telling stories, and by the time he took a bite, they were cold. He asked the chef to just toss them back in the fryer with more sauce to heat them up. The result? The sauce caramelized. It created this deep, dark, crunchy bark that wasn't burnt but was intensely flavorful.
Today, the process is a science. They fry them, sauce them, fry them again, and sauce them one last time. It’s double-fried and double-sauced. The Food Network eventually caught wind of this and ranked them among the Top 5 Bar Foods in the country. Buzzfeed and The Daily Meal have put them at the very top of their national lists.
Beyond the Buffalo Sauce
While the wings are the headliners, the menu is actually pretty huge. You've got the "Harry’s Butter Beer" cocktails (which they sometimes sell in adult "juice pouches" to go) and a massive craft beer list. They even have an exclusive Old Forester bourbon barrel that the managers hand-selected for 2025 and 2026. It's got these notes of fig and maple that pair weirdly well with spicy food.
- The Vibe: It's dark wood, fireplaces, and hunting prints. It feels like a tavern because it is a tavern.
- The Crowds: If you go on a Friday night, expect a wait. They don't take reservations for small groups in the pub. It’s first-come, first-served.
- The Scale: For Super Bowl weekend, they move about 12 tons of wings. Think about that. 24,000 pounds of chicken in one weekend.
Why the Location Matters
Being at 143 New Britain Ave puts them right in the heart of the "College Highway." It’s a transition point. You’ve got people coming from Hartford, Bristol, and Southington. It’s a neutral ground where everyone agrees on the food.
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One thing people get wrong is thinking this is just a sports bar. It’s not. There are three private rooms—the Wine Loft, the Boarding Room, and the Gathering Room. You’ll see a wedding rehearsal dinner happening upstairs while someone is crushing a bucket of wings at the bar downstairs. It shouldn't work, but it does.
Navigating the Menu Like a Pro
If you want the full experience, don't just order a single. Get a bucket. It's about 35 to 40 wings and weighs roughly 6.5 pounds before cooking.
- Flavor Choices: The "Honey Gold BBQ" is the sleeper hit if you don't like heat.
- The Dry Rub: They have a Buffalo Chipotle Dry Rub now. Note: You can't get this "dirt style" because it's a powder, not a sauce.
- The Blue Cheese: It's house-made. Don't ask for ranch. Just don't.
- Cold Wing Packs: If you’re traveling a long way, ask for the "Cold Wing Pack." They cook them, chill them, and put the sauce on the side so they don't get soggy. You reheat them at home and they taste 90% as good as the restaurant.
What to Keep in Mind for 2026
J. Timothy's is closed on Mondays. Don't be the person who pulls into the empty lot on a Monday morning. They open at 11:30 AM the rest of the week.
If you're planning a trip during a major sporting event or holiday, call ahead. They often book up for takeout days in advance. In fact, for New Year's Eve 2025, they were fully booked for takeout by mid-afternoon.
The building is old, so it’s not the most accessible place in every corner. The Wine Loft and Boarding Room require stairs. However, the main floor and the Gathering Room are accessible.
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Real Talk on the Food
Is it the best wing in the world? Food is subjective. Some people find the "dirt style" a bit too dry because of the double frying. Some find the char a little too bitter. But for the vast majority of Connecticut residents, it's a rite of passage. It’s the gold standard against which every other wing in the state is measured.
If you're heading there soon, grab a seat in the pub loft if you can. It's got the best view of the room and that classic tavern atmosphere. Order the wings "dirt style," try the exclusive bourbon, and take a second to look at the 250-year-old wood carvings.
Next Steps for Your Visit
To make the most of your trip to J. Timothy's, call 860-747-6813 before you leave to check the current wait time, especially if you're driving more than 20 minutes. If you’re planning a group event for 15 or more, use their online banquet inquiry form at least three weeks out, as their three private rooms book up fast for weekend luncheons. For those picking up, remember to place takeout orders online early in the day, as they frequently hit capacity and stop accepting new orders during peak Friday and Saturday dinner rushes.