Every Sunday afternoon, my view looks something like this:
Dam Good Breakfast and rosemary soda for me, Beaver-Rito and a greyhound for Mark
We started eating at Beaver’s a few months ago and haven’t missed a Sunday brunch since, with the exception of the few weekends that we’ve been out of town. We usually make it in once a week for dinner, as well. We were talking to the chef today and he described Beaver’s as a ‘gastro-icehouse.’ He’s a Gulf Coast native who puts together some really creative, upscale twists on traditional Southern fare, often with fresh Gulf seafood as the centerpiece.
But me, I always come back to the smoked pork. Texas loves its barbecue, but it seems to prefer beef. I much prefer Memphis- or Carolina-style pork barbecue, and Beaver’s has introduced me to the amazing combination of smoked pork and scrambled eggs. I’m a sugar fiend, but I crave this savory plate every week.
Of course, my sweet tooth gets indulged after the main meal. Beaver’s signature dessert is Beaver Balls, which consists of deep-fried brownie balls, a couple scoops of ice cream, crème anglaise (or something of the sort), and a generous sprinkling of powdered peanut butter.
Brunch and dessert — heaven. It’s a crime that this only happens once a week.
Oh Beaver’s…we were there for dinner a couple weeks ago and I had their pumpkin salad – with pieces of pumpkin they roasted, then sprinkled with brown sugar and blasted with a blow torch. I pretty much died and went to heaven…