Imagine a restaurant where you can have slow smoked barbecue… and world class sushi.

A crock of creamy Mac and Cheese… or a flavor packed Bahn Mi.

Where there’s live music and craft cocktails for the adults… and arcade games and Skillet Cookie Sundaes for the kids.

Well you can stop imagining when you find your way to the farm… Specifically, Maggie’s Other Farm.

Located on Middlesex Turnpike in Billerica, Maggie’s Other Farm strives to be a restaurant for everyone. From the variety of food, to the come as you are attitude.

Chris Normandin – GM, Maggie’s Other Farm: “Maggie’s Other Farm really is your neighborhood tavern where everybody should feel like they’re at home. Everything under one roof. Anywhere from 12 hour smoked brisket, to sushi straight out of Gloucester, made authentic. Nothing pretentious. Just come in, be friends, be family, enjoy each other, listen to some music, enjoy five star food in a tavern atmosphere. Eat drink and have a great time.”

That’s Chris Normandin, General Manager of Maggie’s Other Farm, which is the sister restaurant to the original Maggie’s Farm, located in Middleton. The name comes from the title of a Bob Dylan song, and there is plenty of musical décor all over the dining room.

Chris Normandin – GM, Maggie’s Other Farm: “Lots of Grateful Dead, lots of music, all that kind of stuff. It’s friends, it’s family. It’s creativity, passion, all that stuff.”

This big space boasts a 35-seat concrete poured bar, a sushi bar, an arcade, and a diverse menu that makes it easy for everyone to agree on where to go for dinner.

Chris Normandin – GM, Maggie’s Other Farm: “It will really solve any argument, you know, you have an argument, solution. Hey, let’s just go to Maggie’s.”

To start your meal at Maggie’s, there are house made Cheddar Tater Tots served with a rich bacon sour cream for dipping; golden Empanadas filled with slow smoked brisket; and Asian inspired sweet and spicy Bang Bang Cauliflower.

Chris Normandin – GM, Maggie’s Other Farm: “It’s actually amazing because you get those people who maybe they’d never had the fried cauliflower anywhere before. And if you just take a note, you look around the room, that first bite when you see anybody, you see you see confusion and then you see their eyes light up 100% of the time. And it’s delicious. I’ve never seen one come back to the kitchen with even a bite left in the bowl.”

Another dish you’ll be sure to finish are the Ramen French Fries, featuring hand cut fries dusted with ramen spice.

Chris Normandin – GM, Maggie’s Other Farm: “Who doesn’t occasionally enjoy a bowl of ramen noodles at home. Right? Well it’s like eating ramen noodles, with your fingers.”

Moving from finger foods to handhelds, there’s an outstanding Bahn Mi, filled with crispy pork belly and pickled carrots and daikon, with spicy aioli, on a toasted hoagie roll; or the meaty, cheesy, Brisket Melt.

Chris Normandin – GM, Maggie’s Other Farm: “There’s nothing more filling. There’s nothing more savory. There’s nothing more satisfying than a properly smoked brisket, gooey cheese, buttery toasted pressed sandwich, cut on the diagonal. You’re just gonna see the cheese start pouring out. It’s unbelievable.”

When it comes to entrees at Maggie’s, bring your appetite. There’s Mac and Cheese made with cavatappi pasta and a four cheese blend…

Chris Normandin – GM, Maggie’s Other Farm: “I’d say it’s a kicked up classic. It’s not your Kraft mac and cheese for sure.”

Super tender Steak Tips…

Chris Normandin – GM, Maggie’s Other Farm: “I could give you a butter knife and you could still cut through the steak tip.”

And Beef Brisket cooked low and slow in Maggie’s smoker.

Chris Normandin – GM, Maggie’s Other Farm: “The backbone of Maggie’s is that smoker. That thing has been running since the day we opened. You open up the smoker. You get that puff in your face. Pull out that brisket, you got that beautiful bark. That smoke ring. It’s brisket. It’s done right. And I’ll hold it up to anything else.”

The brisket here is definitely the real deal, which makes it even more surprising that Maggie’s also serves deliciously authentic sushi.

Chris Normandin – GM, Maggie’s Other Farm: “I’d put our sushi program up next to any place in the area.”

And all of the credit goes to their marvelous sushi chef Mira.

Chris Normandin – GM, Maggie’s Other Farm: “Mira is our lovely sushi chef. She’s very bubbly. If she even hears you mention the word tuna, sashimi, sushi, any of those words, you’ll see her little head pop up, she’ll perk up, she’ll be selling you sushi from across the restaurant. Carving little panda bears out of oranges. She loves what she does.”

And you’ll love her top selling Mango Tango roll, featuring shrimp tempura and avocado, topped with tuna, mango, and sweet and sour sauce.

Chris Normandin – GM, Maggie’s Other Farm: “You’re getting that perfect kind of combination of sweet, spicy, savory, the tuna, everything that makes sushi fantastic, it’s in one roll.”

To round out your Maggie’s meal, the Skillet Cookie Sundae is always a good choice.

Chris Normandin – GM, Maggie’s Other Farm: “It’s gooey, it’s melty, it’s childhood really.”

Or you could go for this throwback classic, the Homemade Choco Taco.

Chris Normandin – GM, Maggie’s Other Farm: “You’re gonna hold it in your hand, feel like a child. The only thing you’re missing is the ice cream truck and the sounds. It’s definitely something to come out for.”

And it’s sure to make you happy, which is really what Maggie’s Other Farm is all about.

Chris Normandin – GM, Maggie’s Other Farm: “Our most important thing is keeping everybody happy. We like to take care of everybody who’s in the building, as well as the new people who haven’t been yet. It’s real honest hospitality, the way it should be. Hold the stuffiness, relax, kick back. Everybody’s family.”