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 BE 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 ing Awar Din 2018 d Gold Platinum Best Italian Restaurant Best 460/Bonsack Area Restaurant s 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 s 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 59