Rural Missouri - August 2013 - (Page 18)
O U T
T H E
W A Y
E A T S
Upscale dining in historic
by Alyssa Goodman
ne kitchen wasn’t enough for Beks.
The recently expanded restaurant
now has two kitchens to accommodate the many patrons who ﬂock to
this eatery in Fulton. The 1903 structure has
been renovated, keeping some of its old-time
feel with exposed brick and tin ceilings.
A former antique dealer, Garry Vaught and his
wife, Rebekah, a former hygienist, opened the
restaurant together in 2005 when they felt a coffee, wine and dessert bar was missing in Fulton.
“In the beginning, we both had a lot of
trouble trying to ﬁgure out where our place was
within our business,”
Now, eight years
later, the couple has
To watch a video featuring
it ﬁgured out and
couldn’t be happier Beks, click this button inside
our digital edition, online at
with the success
of their restaurant.
Beks co-owners Garry and Rebekah Vaught opened their restaurant in 2005 and recently expanded the eatery.
says. “They feel like they need the spiciness to cure
their ailments from the night before.”
Another must-try item is Bek’s carrot cake, which
also holds special meaning to Rebekah.
“I developed that recipe based on my childhood,”
she says, explaining that whole-wheat carrot cake
was the only dessert her mother prepared. “So, I
took that recipe and kind of added a spin of my
own and came up with something that doesn’t quite
have 100 percent whole wheat.”
The menu at Beks is accommodating to those
with food allergies. Gluten-free options are available,
and Beks even has the occasional vegan item.
“Because we make everything from scratch, we
know what everything is made of,” Rebekah says.
Beks has a kid’s menu, and children eat for
Rebekah is responfree on Monday nights with your purchase of an
sible for the paperwork, payroll and taxes, while
entrée or sandwich.
Garry can mostly be seen in “the back of the
The ﬁrst Saturday of every month is wild
house” working in the kitchen. The restaurant’s
game night. The chefs decide what wild game
name came from Garry’s nickname for his wife.
will be available. It could be anything from
However, they didn’t want the restaurant named
kangaroo during the day and elk or antelope at
after a person, so they left off an apostrophe.
night. Garry likes to leave choosing the daily
“We couldn’t come up with anything better
specials to the chefs to let them have control of
than Beks,” Rebekah says. “We thought
what they want to cook that day.
Beks sounds much better than Gars.”
Garry hopes that customers will take
The Vaught’s 7-year-old son, Neal,
some time while in Fulton not just to
can be seen scampering through the
visit Beks, but also to enjoy the attrackitchen with a box of fresh-picked
tions of Fulton such as the National
Specialties: Menu rotates daily;
cucumbers from the family’s garden
Churchill Museum at Westminster Colfavorites include the chipotle chicken
and snagging a piece of bacon on his
lege where you can see a piece of the
sandwich, Beks burger, Beks salad and
The restaurant works hard to include
Despite Beks’ recent expansion, the
local ingredients whenever possible.
restaurant is still in transition. Soon
Price: Appetizers range from $5.99
Beks has a core menu, but the specials
the restaurant will include a wine celto $9.99, meals from $7.49 to $9.99
change daily and are updated online.
lar where patrons can keep their wine
and entrées range from $10.99 to $18.99. Cash, Visa,
The same goes for the lunch menu.
bottles for free and pay a small corkAmerican Express, MasterCard and Discover accepted.
One favorite is the chipotle chicken
sandwich. On any given day, the resThis isn’t your typical small-town
Details: Open Monday through Thursday, 9 a.m. to 9 p.m.;
taurant sells 60 to 70 of the well-known
restaurant, which leaves a lot of people
Friday, 9 a.m. to 10 p.m.; Saturday, 9:30 a.m. to 10 p.m.; and
sandwich. Served on a Kaiser bun, the
surprised. “They usually say that they
closed Sundays. No smoking. Reservations encouraged for
marinated chicken breast is buttercan’t believe this place is in Fulton,”
parties of six or more.
ﬂied, then topped with Gruyére cheese
served with an aioli sauce. At $7.99, it’s
popular with college students.
Love great food? Pick up a copy of
Directions: Located at 511 Court St. in downtown Fulton.
“I see this being a possible hangover
Rural Missouri’s “Out of the Way Eats”
cure for those who may have endured
restaurant guide, available online at www.
Contact: 573-592-7117 or www.beksshop.com
a little bit of an adult beverage,” Garry
Table of Contents for the Digital Edition of Rural Missouri - August 2013
Rural Missouri - August 2013
Table of Contents
Mining a lead-lined history
Out of the Way Eats
Hearth and Home
Rural Missouri - August 2013