Beverley’s is a good sized place that opened in March of this year. It serves American food on bare marble tables set on a beautiful tile floor. There are a few booths for seating but most is at tables with some spacing between them. A patio offers a few tables off to the side of the place and some small tables are out front and I’m guessing they’re for waiting when the large bar area gets filled. The dining room is divided between the main eating area and the long bar with stools and tables. An open kitchen is opposite the entrance that is on a busy street. Valet parking is out front. Windows to the street provide additional lighting to the already well lit room. Acoustic tiles are on the ceiling but unfortunately with all the hard surfaces and packed, lively crowd the place does have noise level issues to deal with. The patrons vary in ages and dress level. The staff is very friendly and helpful with ordering. Ours was willing to bring the food in courses and split plates. The menu features some locally sourced products and a couple nightly specials were presented by the server as well as the nightly fish.
We started with a well made Negroni while looking over the menu. It was served with one huge ice cube which is a great way to serve a cocktail and prevent it being diluted with ice.
The Chilled Shrimp cooked with old bay and served with smoked cocktail sauce and lemon aioli. The good sized shrimp were perfectly cooked and the cocktail sauce was nicely spicy. The aioli was a tasty alternative for dipping and a lemon wedge was on the plate if you wanted the simplest presentation. It was simple and well done. Thumbs up.
We split an Iceberg Wedge salad on the advice of the server and that was good advice. It is a large salad made with heirloom tomatoes, hickory smoked bacon, pickled shallots and creamy blue cheese dressing. The pickled shallots were a particularly fun touch. The tasty cheese was a good contrast with the well flavored crisp bacon. It was a good balance of ingredients with plenty of wonderful dressing to coat all the tasty ingredients.
We both ordered Steak Frites which is an 8 oz. bistro steak served with fries and peppercorn sauce for a main plate. The plate also had a dressed arugula salad to compliment the really tender beef. My only complaint was with the overly lemony dressing on it – it overpowered the fun taste of the arugula. The meat was cooked as asked with a good char on the outside and a juicy red interior. The brown sauce tasted more like balsamic than peppercorn but it was fine, however the meat really didn’t need a sauce. The fries were crisp and tasty.
The dessert menu was an oral one and previously the desserts hadn’t gotten good comments from reviewers I’d read, but they’ve repaired that situation. We tried the Nutella Brownie with vanilla bean ice cream. It was a sticky, gooey brownie that was dark and delicious. The brownie had a nice crisp on the exterior and a wonderful chocolate filled interior. It and the ice cream were topped with a caramel sauce that added even more goodness to the sweet dessert.
The Toffee Cake was another good one. It was a sticky toffee pudding cake topped with nuts, chocolate bits and ice cream and then all doused with caramel sauce. It was cake like on the inside with a crisp bit of exterior. The good caramel sauce brought it the sweetness to move it to the excellent category of desserts.
