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Chefy bits at Beaver’s

Much like Robb Walsh I have been spending a bit of time at Beaver’s lately.  Since Jonathan Jones took over kitchen I find myself going to Beaver’s on regular basis as the food gets better and better.

The best bets at Beaver’s are on the blackboard, where the specials are often more interesting than the regular menu, though these days even the regular menu seems better and more consistent. One night when I went a little overboard with the specials JJ appeared from the kitchen with a BBQ sampler, obviously excited about the results he has been getting from the smoker, just to see how far he could push me.

The BBQ, a letdown in the past, was excellent.  It didn’t hurt that JJ coughed up the awesome burnt bits of the brisket off the fatty end that chefs and pit masters usually hoard of themselves.

The roasted oysters and chorizo were served with a flaming center piece reminiscent of the dramatic presentations at America’s. I like fire.

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November 10, 2008   8 Comments