Inside Beuchert’s Saloon

Anson Mills Carolina rice with roasted lobster, slow-cooked carrots, radishes, and lobster sauce. The dish gets a light touch of vanilla, Markert’s favorite flavoring—just look at his arm, which has an elaborate tattoo of vanilla beans, blossoms, and vines that’s been four years in the making. Photograph by Andrew Propp.
A 1918 Berkel meat slicer is both functional for slicing house-made charcuterie and a showpiece in the bar. The decrepit slicer was restored and painted the green and gold colors of a 1960s-era Porsche. Photograph by Andrew Propp.
The marble bar directly across from the range is the stage for the “chef’s table,” where guests can get multi-course set menus Thursday through Saturday. Photograph by Andrew Propp.
Many of the desserts are riffs on old-school indulgences, like this dark chocolate popsicle you can use as a vehicle to scoop house-made marhsmallow fluff. Photograph by Andrew Propp.
An entire section of the menu is devoted to boards, where you’ll find house-made charcuterie, pickled vegetables, and bacon-wrapped pâté. The crew made the plans themselves out of scraps from the oak floorboards (center), or from wood carved out of the ceiling to building lighting fixtures (left and right). Photograph by Andrew Propp.
Brendan McMahon and Nathan Berger are behind the cocktail program, which riffs on classics. Here, a barrel-aged rye Manhattan in the back dining room. Photograph by Andrew Propp.
The Markert’s Market section of the menu includes a variety of vegetable small plates made from whatever’s available at East Oaks Farm, like these Brussels sprouts with almond gremolata. Order one as a side or a combination of three. Photograph by Andrew Propp.
Markert’s “twankies” are Hostess meets bananas Foster and Bacardi 151: banana-cream-filled cylinders with caramel-rum sauce and bananas flambéed with the potent liquor. Photograph by Andrew Propp.

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