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Beaver’s Restaurant Review: Co-owned by Monica Pope of Sparrow Bar + Cookshop, Beaver's takes locavorism to a new level. Practically everything on the menu comes from local farmers markets, and even the meats that are smoked in the pit are procured regionally. You can get barbecue sandwiches at lunch, but the real carnivores come for the aged, rubbed and smoked pork ribs and beef shoulder right out of the pit (available after 5 p.m. on Sundays). The Smoker Sampler is a feast, and the house "Ring of Fire" sauce is guaranteed to make your mouth water. But there’s also fresh Gulf Coast seafood, from the fish of the day to the po’ boy piled high with fried shrimp, fish and onion rings. Happy hours are truly happy, with a bar menu of classic cocktails such as the Forecast with habanero-infused vodka and muddled cucumber, and it’s easy to fill up on the smoky queso and fried pickles. Sunday brunch offers a Squealin’ Mary with bacon-infused vodka and a cheddar omelet with a buttermilk biscuit. If you haven’t filled up on the classics, maybe you’ll have room for some "Beaver Balls" --- deep-fried brownie balls topped with powdered peanut butter, white chocolate syrup and vanilla gelato.