Eating Vancouver–Part 2
<div><a href="http://1.bp.blogspot.com/-sArkOODj8BU/UCf3bA73_zI/AAAAAAAAI74/KeA4wlzhKFg/s1600/Sonny%27s+BBQ+II+01.JPG"><img border="0" height="149" src="http://1.bp.blogspot.com/-sArkOODj8BU/UCf3bA73_zI/AAAAAAAAI74/KeA4wlzhKFg/s200/Sonny%27s+BBQ+II+01.JPG" width="200"></a></div><div><span><br>BEAUMONT: Sonny's Bar-B-Q II<br>2197 Washington Blvd.<br>Beaumont, TX 77705 <br>409-212-9950<br>Open Tues-Sat 10-6</span></div><br>I learned about this joint from the nephew of the owner who directed me here. We met rather ironically in line at <a href="http://fcg-bbq.blogspot.com/2012/03/broussards-links-ribs-bar-b-q.html">Broussard's</a> down the street, but his family should be proud to know that we wouldn't have sought out Sonny's without his endorsement. We pulled up to a renovated house with a Grand Opening sign out front. Orders were taken at a small counter inside, and meat was sliced and plated back in the kitchen. Our small group filled the folding chairs surrounding a plastic-clad table, and our order came out quickly.<br><br><div><a href="http://3.bp.blogspot.com/-5CzK3dxsd-E/UCf3b2Xz7AI/AAAAAAAAI8A/T9XpafVIf9U/s1600/Sonny%2527s+BBQ+II+02.JPG"><img border="0" height="298" src="http://3.bp.blogspot.com/-5CzK3dxsd-E/UCf3b2Xz7AI/AAAAAAAAI8A/T9XpafVIf9U/s400/Sonny%2527s+BBQ+II+02.JPG" width="400"></a></div><br>A spicy beef link made in house was similar to another in town at <a href="http://fcg-bbq.blogspot.com/2012/07/patillos-bar-b-q.html">Patillo's</a>, and was equally successful. The loose filling was loaded with spice and garlic and had some good smoke. The only qualm was the too-sweet sauce that didn't add much to the whole.<br><br><div><a href="http://1.bp.blogspot.com/-R4_hAQCQGAM/UCf3dvw6zvI/AAAAAAAAI8Q/FEtr4Ok0gHU/s1600/Sonny%2527s+BBQ+II+04.JPG"><img border="0" height="298" src="http://1.bp.blogspot.com/-R4_hAQCQGAM/UCf3dvw6zvI/AAAAAAAAI8Q/FEtr4Ok0gHU/s400/Sonny%2527s+BBQ+II+04.JPG" width="400"></a></div><br>Brisket was well cooked, but had grown soft and a bit mushy from either wrapping during cooking or being held too long. The smoke was still there, and the little bit of fat remaining was soft, but it needed some improvement beyond more of that sauce.<br><br><div><a href="http://3.bp.blogspot.com/-91FSqHkgmwA/UCf3c3L5rjI/AAAAAAAAI8E/pvoeTETPsnY/s1600/Sonny%2527s+BBQ+II+03.JPG"><img border="0" height="298" src="http://3.bp.blogspot.com/-91FSqHkgmwA/UCf3c3L5rjI/AAAAAAAAI8E/pvoeTETPsnY/s400/Sonny%2527s+BBQ+II+03.JPG" width="400"></a></div><br>The menu featured 'regulars' which are rib tips, but they were already sold out. We settled for the standard pork ribs. Good smoky pork would have been quite a bit better after another hour on the smoker. The meat was tough and the unrendered fat chewy. That sauce I didn't love at least complemented the pork, but they provided more potential than satisfaction. Regardless of the ribs and brisket, those homemade links alone are worth a special trip, just leave off the sauce.<br><br>Rating **
I won’t mention the shock to a Texan’s system of seeing several signs in Vancouver for ‘Steamed Burritos.” I mean, I love the city, but are they INSANE in British Columbia? Oh, all right, I didn’t try one (would you?), so how can I criticize? Even so, the whole idea is horrifying. (I know somebody will set me straight on this–please do so immediately.) But enough with the burritos. What I set out to say is that the restaurant
West is Wunderbar (and it has no steamed burritos, thank God). We did West’s “spring tasting menu” ($98 without wine for five courses plus petits fours), which made us very, very happy. You can see the whole thing by clicking on this link and going to Menus, so let me just mention one highlight: the risotto with spot prawns, preserved lemon, and tarragon, a miraculously creamy yet somehow still al dente risotto with the most perfectly fresh, perfectly cooked prawns I think I’ve have ever had. Falling-down good. Don’t miss it if you go north.