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DailyTidings.com
  • Tasting Notes: DiningSummer is the season to sup on Beasy's spacious deck three stories above Ashland Creek and in full view of Grizzly Peak.
    Beasy's on the Creek

    Cuisine and scene: Summer is the season to sup on Beasy's spacious deck three stories above Ashland Creek and in full view of Grizzly Peak. An equally elegant setting with cozy, gas fireplace awaits indoors. This Ashland institution has changed very little — apart from raising prices — since prolific local restaurateur Beasy McMillan founded it in 1996 and sold it to Rob Harvey in 2002. Owing to its subtitle, "Texas Mediterranean seafood, steaks and pasta," the menu puts gumbo and ravioli side by side.

    Recommended: Spicy Pacific Rim crabcakes are delicate but delicious; Cadillac mixed grill mingles sirloin steak, chicken breast and jumbo shrimp; ravioli with lobster is bathed in a light, lemony cream sauce.

    Alternative diets: Four vegetarian appetizers and two vegetarian pastas, in addition to three salads.

    Beverages: House wines by the glass, half carafe or carafe; local, other domestic and imported wines by the bottle, listed by varietal; local and other domestic, bottled beers; full bar.

    Price range: Appetizers, $4.50 to $19; salads, $9.50 to $19.50; entrees, $18 to $52; pastas, $12 to $24; add-ons, $1 to $6; desserts, $5 to $8.

    Extras: Early bird specials for $7 advertised online; reservations recommended; stairs from street level to the main floor a challenge for diners with limited mobility; elevator available; parties of six or more add 18 percent gratuity; logged a perfect score on its latest health-department inspection.

    Serving: Opens at 5:30 p.m., seating until 8:30 p.m. daily.

    Info: 51 Water St., Ashland; 541-488-5009; www.beasysonthecreek.com.

    — Sarah Lemon
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