So, Vista’s continually expanding culinary scene has just added another heavy hitter in the recently opened Belching Beaver Brewery Tavern & Grill. The Vista outpost of The Flying Pig has already proven a hit for the area and I am positive Belching Beaver is going follow suit. While close geographically, they are far enough away in concept, feel and cuisine to both thrive.
It is “All About The Beaver”…hey that is their logo get your minds out of the gutter.
Like the aforementioned Flying Pig both spaces were previously Banks.
After (yeah it would have been cool to shoot the same angle but the before pic is stock after the fact.)
The restaurant is large with a capacity over 300. It features a small front patio area, a main dinning room, bar and a rear out-door patio featuring a second bar, Adirondack style seating, and fire pits.
The rear patio area is both kid and dog friendly.
The patio bar features exclusively Belching Beaver beers and a paired down “bar menu”
Like their “Miso Honey” pale wheat ale.
The indoor bar is a bit larger:) featuring 60 beers on tap.
Both bars run the digital keg systems that monitor the amount left in each keg as well as displaying ABV and other info on each beer.
In addition to the extensive beer program they have a wine vault.
No, it is literally a vault repurposed from the original bank’s vault.
Possible future use for private wine tastings. The table is made from the bank’s safety deposit boxes.
The dining area is large and open and “gasp” Edison light free.
“What about the food?”…I was getting there.
Roasted Parsnips With A Touch Of Milk Stout ~ Parsnips braised in milk stout with beet and onion Jam.
The parsnips were fork tender and seasoned perfectly. The beet jam was really nice, sweet but not too sweet.
Banana Leaf Steamed White Fish ~ Samjang and miso coated white fish, kimchee style slaw, and brown rice.
Beautifully plated and tasting dish. The Samjang gave the fish a salmon appearance. The fish was steamed to perfection and I really liked the addition of the kimchee slaw. I thought the slaw could have used a little more kick heat wise but I understand because the fish is so delicate.
The man Chef Ramiro Guerra, both talented and nice.
The engine room of the tap program…got beer?
The kitchen is pretty big by standards but no Chef will ever be happy with the size of their kitchen, just like no retail manager will ever be happy with the size of their stock room.
So, there you go. I highly recommend checking them out. Though they just opened the food was perfect and the staff knowledgeable and on point.
302 E. Broadway