Restaurant Details

The smoke is mesquite at Bean’s latest culinary tribute to all things Texas, and it makes its way into the repertoire of brisket, pork ribs, steaks, chicken and sausage courtesy of two smokers parked in the back lot. To get a taste of the place, try the sampler, with shrimp-stuffed jalapeño poppers, smoked sausage, belts of brisket, baby back ribs, and spicy dry-rubbed wings that are deep-fried, then smoked until the skins crack like autumn leaves and melt away in a peppery whisper over tender, juicy meat. For your vegetable and fruit, try the onion rings caked in thick sweet cornmeal batter and a cobbler with vanilla ice cream melting over sheets of pastry and molten blackberries.

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