The Roanoker - January/February 2018 - 59

BEALE'S: A HIDDEN TREASURE

well-balanced, downright satisfying.
Beale's four sandwiches are named
after main characters in the story. I
chose the Mr. Buford: chopped pork
with sweet brown sauce (made with
Cola and meant as a riff on Kansas City
style), pickles and onions. The meat was
smoky and tender. The sauce complemented perfectly, bringing out the flavor
of the meat rather than hiding or masking it. My husband had the Mr. Morris: chopped pork with tangy red sauce
(a Virginia sauce adapted from a free
slave-turned-restaurateur in Richmond),
slaw and pickles. Tasting his sandwich, I
was hit with different flavors, but same
result: a delicious sandwich full of smokiness and zip.
Beale's sandwiches are delightful,
but if you want the full power of Srsic's
brilliance in barbeque, have the brisket.
It is a taste to savor-over and again.
Add Srsic's version of classic sides: unfussy beans with smoked meat mixed

"Now it's time
for that second
wave of life to
come back to
these areas. All
these towns have
something to
give. That's what
Beale's is about."
- D AV E McC O R M A C K

RALL RESTA
OVE
U
ST

NT
RA

Texas-style barbeque menu. From meat
to snacks to sides, Beale's food reflects
the Lone Star State. Srsic also created a
barbeque market similar to those in an
old-fashioned Texas meat market. At a
large counter, customers order meats and
sides by the half-pound or the pound,
then watch as their meat is hand-carved
and wrapped in classic Texas peach
paper.
As for bar snacks, Srsic wanted simple, classic offerings to satisfy a variety
of taste buds: spicy, sweet, savory, salty.
Beale's snacks include giant pretzels "the
size of Texas," pickled eggs, beef jerky and
jalapeno cashews. When my husband and
I dined there, we noshed on a generous
serving of Beer Cheese and Chips while
sipping some of Beale's classic brews:
Silver (a Hefeweizen) for me, and Gold
(Munich Helles style lager) for my husband. The beer cheese was creamy and
flavorful; and true to Frazer's intent, the
beer was classically traditional: smooth,

Sustainable. Organic. Local. Ethical.
#1 ON TRIP ADVISOR ROANOKE AREA & TOP 10 ON USA TODAY'S FARM-TO-TABLE RESTAURANTS

Freshness Matters

SAL'S AD: NOAH MAGNIFICO

540-206-2610
1314 Grandin Road S.W.
Roanoke, VA 24015

www.localrootsrestaurant.com

TheRoanoker.com

ing Awar
Din 2018 d

Gold

Platinum

Best Italian
Restaurant

Best 460/Bonsack
Area Restaurant

Lunch: Tuesday-Saturday,
11:30 a.m.-2 p.m.
Dinner: Tuesday-Saturday, 5-10 p.m.
Sunday Brunch: 10:30 a.m.-2:30 p.m.
Sunday-evening:
Family-style Supper 5-9 p.m.
Closed Mondays

From locally farmed vegetables and
meats to handcrafted dining room tables,
there is nowhere better to enjoy a taste of
the region than Local Roots Restaurant.
We have a Farm-to-Table approach with
an environment perfect for conversation
and business. Enjoy comfortable surroundings as you experience the best in
locally sourced and prepared foods.

At Sal's Italian Restaurant you will
find the freshest ingredients in some of
your favorite homemade Italian dishes.
Assisted by a great staff, the Scotto family
looks forward to having the opportunity to
serve you. It is their sincere hope that you
will find your dining experience to be
memorable and truly satisfying.
Sunday-Thursday 11:30am-9:00pm
Friday-Saturday 11:30am-10:00pm

3940 Valley Gateway Blvd. (at Kroger Square in Bonsack)
Roanoke, VA 24012 | (540) 904-7767

JANUARY/FEBRUARY 2018

http://www.localrootsrestaurant.com http://salsinroanoke.com/ http://www.TheRoanoker.com

Table of Contents for the Digital Edition of The Roanoker - January/February 2018