Restaurant Review: Tari’s Café (Berkeley Springs, WV)

Being located in such close proximity to four states, the Four State Food Critic often gets the chance to head west into wild and wonderful West Virginia.  One of my favorite places is Berkeley Springs – a quaint little town filled with antique shops, the best little movie theater in the world (the Star Theatre), and some great places to eat.  One of my favorite stops is Tari’s Cafe.

(Image Credit – tripadvisor.com)

Tari’s Café is located right on the main street of Berkeley, and it’s a fantastic place for lunch or dinner.  Part bar, part art gallery, part bistro – it captures the spirit of Berkeley Springs with an eclectic style and décor that is all its own.  Brick-lined walls are filled with whimsical paintings by local artists.  The bar area is comfortable and inviting, and the smells from the kitchen are intoxicating - they almost demand a person to sit down an explore them.

Tari’s Café features a seasonal menu that highlights fresh ingredients and local sourcing, combined to create a unique dining experience.  The lunch menu features appetizers like warm homemade pimento cheese, flatbread, and hummus.  There are several soups and salads, burgers, paninis, and fantastic sandwiches like the “Griddle Pig” (spicy Carolina pulled pork).  Chef Devin Lucas makes some of the best barbeque around, so if you see it on the menu (of any type) – jump at the chance to try it.

The dinner menu features such entrees as jumbo lump crab cakes, “Ya-Ya” (spicy chorizo sausage jambalaya), cracked pepper and fennel crusted pork ribeye, Atlantic swordfish, and several vegetarian options.  House made desserts change frequently, and there is a small children’s menu as well.

Tari’s also has a nice wine list and a full bar, and the staff is always efficient and helpful when choices are hard to make (and they sometimes are – it’s one of the few places I have trouble deciding on what I want for an entrée). 

DISCLAIMER:  Chef Devin Lucas happens to be the FSFC’s cousin, but no matter what, I’d stack up his kitchen skills against any local chef in the fine dining arena.  Yes – he’s that good. 

 

If you’re looking for a nice lunch after a morning of antiquing or would like a fine meal that is worth the drive, then Tari’s Café is a “can’t miss” destination.  The FSFC highly recommends you pay them a visit.

The Four Star Food Critic Review (Each category has a possible “best out of 5” rating)

Atmosphere: 4.0

Food: 4.0

Price: $$$-$$$$

Service: 4.0

Overall: .4.0           

Tari’s Cafe is open every day at 11:00 AM.  Reservations are recommended for dinner.                 

Tari’s Cafe

33 North Washington Street

Berkeley Springs, WV  25411

(304) 258-1196

                                                                               

Check them out at www.tariscafe.com

Homemade Gravy: Easier Than You Think

Who doesn’t love gravy?  Its great on mashed potatoes, meats, roasted vegetables – the Four State Food Critic even loves just plain old gravy bread (mmmmmmmm, gravy bread).  Most people buy canned gravy from the store or have to wait until a holiday for grandma to make it, but today the FSFC is going to tell you how it’s done, and you’ll be surprised at how easy (and quick) you can do it at home.

(Image Credit – www.mywholesomehome.com)

First – the base.  Now, if you’ve just finished cooking a roast, chicken, or other type of meat and have some pan juices – you’re halfway there.  Save that broth in the bottom of the pan.  Make a slurry of approximately ¼ cup of flour mixed well with ¼ cup of water (or beef/chicken broth, if you have it on hand).   

While keeping the pan juices over medium heat, slowly pour in the flour/water/broth mixture, stirring constantly (a whisk works best here, as it will help reduce the lumps and keep your gravy smooth).  Make sure to scrape the bottom of the pan as you stir (as this “deglazes” the pan and gets all of those great, flavorful bits off the bottom of the pan and into your gravy).  The flour acts as a thickening agent, and will do its best work as the gravy comes up to a gentle boil.  This will also allow the flour to cook through.  Keep stirring and when this mixture comes to the boil watch how quickly the broth thickens.  Add some salt and pepper to season and “viola” – you’ve got gravy.

Likewise, if you’ve just pan fried a pork chop or piece of chicken, do you see all those caked-on bits lining the bottom of your skillet?  Again, that’s what you want.  Add in some water (just a little) or some broth (preferably the same type as your protein – chicken broth for chicken, beef for beef, etc.) and scrape the bottom to loosen up all of those browned bits on the bottom of the pan (again, we’re “deglazing” the pan here).  Follow the same steps as mentioned above with the flour/water/broth slurry and once again – like magic – you’ve got gravy.

You can also just add the slurry mixture to a small pan of plain chicken or beef broth that’s been heated.  Make sure to always stir constantly to avoid the flour clumping together and making your gravy “lumpy”.

Gravy is super simple to make and you’re family will love the results.  Homemade gravy is also far superior (taste-wise) than anything you’ll buy from the store.  Give it a try in your kitchen!

The Beer Blog: Pilsner Urquell

The Four State Food Critic is a big fan of draft beer.  I just like the taste of draft over bottles.  That being said, there is one beer that I first tried in bottle form and have loved ever since.  I’ll go as far to say that it’s my favorite bottled beer.

Pilsner Urquell.

(Image Credit – www.mitraslijterijvanbergen.nl)

Pilsner Urquell is from the Czech Republic of Pilsen, and was the world’s first pilsner beer (better known these days as a pale lager).  It’s been around since 1842 - versions of this beer in cask form are still made and still very close to the 19^th century original in appearance and taste.

Pilsner Urquell has a nice balance and a clean finish. It has a beautiful golden color (if poured out of its bottle into a glass), and the foamy head quickly dissipates.  Be careful, though – green bottles are notorious for being poorly handled (exposure to the lights in a display cooler is bad over time) and it’s easy to get a “skunked” version of this beer.

Check a good liquor store with a moderate to extensive beer selection for Pilsner Urquell and give it a try.

 To learn more about Pilsner Urquell, visit their website at http://pilsnerurquell.com/us.