As CT restaurant becomes as mecca for fun, owner says, ‘We’d like to be known’ for great food first.

The hot and sweet BBQ ribs and chicken are flowing at the new Rocking Horse Smokehouse restaurant in Vernon — and so is the fun.

There’s corn hole, horse shoes, a bingo night, DJs, soon to be line dancing, and in spring the rustic-looking restaurant will be the backdrop to a new dinosaur-theme miniature golf course where Connecticut Golf Land once operated.

“We like to build things and create a fun, friendly atmosphere,” said owner Jerry Fornarelli. “We’d like to be known as a great restaurant first, but also a hub for entertainment.”

The look, vibe and much of the music at the Rocking Horse Smokehouse, 57 Hartford Turnpike is country.

Online reviewers are raving about the service and the food, one man commenting, “One of the best steaks I have ever had.”

Another reviewer said they ordered ribs with mac and cheese and collard greens. “Everything was delicious,” they wrote.

The food is brought to guests by chef and pit master George Giotsas who was in on the restaurant’s ground floor planning.

Giotsas, a veteran chef of fine restaurants, said he became interested in cooking at a young age, as his family are first generation Greeks and, “most of the family gatherings revealed around holidays, food and good times.”

Giotsas said his upbringing was “humble,” but the food was “off the chart,” as families in his circle tried to, “one up the other,” he said.

He learned most of his cooking from mom, but also on the job, as Giotsas paid his way through UConn working in restaurants.

As for BBQ, Giotsas said he believes it’s the “most complex” cooking style.

“So it really gets your wheels turning,” he said.

He makes the sauces from scratch and they will soon be bottled and sold there.

“You are dealing with a lot of cooking and smoke times, numerous spices, different types of meats and lots of different regions,” he said of BBQ style cooking. “Also the ever changing landscape and competition brings out the best of me.”

The company’s spokeswoman, brand manager Jacquelyn Wojnilo, said in 2012 Fornarelli opened the successful Rocking Horse Saloon in Hartford, which she described as a neighborhood country bar and “a first if it’s kind at the time,” featuring choreographed country dancing.

The bar is still there and thriving, especially when there are events at the XL Center.

Wojnilo said Fornarelli realized the saloon had the “perfect vibe” for a restaurant and started planning for Rocking Horse Smokehouse.

In the spring the miniature golf course/arcade in front will open, considered redevelopment of Connecticut Golf Land. The seasonal ConeHeads Creamery ice cream shop will also open in spring.

The restaurant will also have a food truck on site in warmer weather, she said.

Construction of the mini-golf is underway. The course will be called “Fossil Falls” and the big dinosaurs will be out by spring, Wojnilo said.

Regarding the new restaurant with ample seating, including a large deck and patio, Wojnilo said, “We’ve been slowly rolling things out.”

Recently they opened for for lunch on Saturdays and Sundays.

When there is music on weekends staff makes room for a dance floor and put hula hoops out to encourage dancing.

“The atmosphere is really great. It’s open and inviting,” and friendly, Wojnilo said. “We’re so lucky to have a great staff because I know that’s so hard right now.”

A lot of reviewers online are raving about the bar for its huge selection of bourbon and a wildly popular drink, a blackberry honeysuckle margarita that pairs especially well with ribs.

The restaurant’s Facebook page is brimming with specials: a maple honey kale salad, a grilled NY strip with a chimichurri rojo sauce. Served with a smoked baked potato and broccolini.

They have fried green tomatoes as one of many appetizers, six French fry variations, five types of mac and cheese, creative burgers, honey glazed salmon, pulled pork, a Vegas Vic tomahawk grilled, aged steak of 48 ounces, a sampler of a half rack of BBQ ribs, pulled pork and hot Texas sausage served with coleslaw, corn bread, and a side.

Several desserts include: raspberry donut cheesecake. rainbow cake and chocolate Peanut Butter Cake.

Giotsas said there are many reasons he likes being a chef.

“I consider myself the head coach and try to push my team to win every day,” he said. “I am uber competitive and kind of take my job like a sport.”