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Beaver's
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Once a semi-shabby neighborhood beer joint called Doodie’s (no joke), Beaver’s is now a sleek yet funky icehouse and BBQ joint that has transcended its humble origins and attracts the PYTs when they're feeling low-key. Following the departure of chef Dax McAnear to Scott Tycer’s Textile, Jonathon Jones—opening chef for Max’s Wine Dive and most recently opening chef at the Américas restaurant in the Woodlands—is now heading up the kitchen and putting his own stamp on the menu with a decidedly wine-dive-like feel and taste. If you stay to eat, the menu features innovative interpretations of home cooking such as the smoked antelope with melted gruyère and caramelized onions on a bun as well as the beef-and-bison meat loaf blanketed with mushroom sauce. Brunch on Sunday features down-home goodies like smoked Texas bluefish with buckwheat pancakes and the best grits in town.
If you're ready for your mind to be blown, try Jones's new Spam creations.
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