January's New Place for Us: Beasley’s Chicken + Honey

So our new place for January was one of Chef Ashley Christensen’s Restaurants: Beasley's Chicken + Honey. We had heard really good things about this place via newspaper and friends so wanted to give it a try. We went early on a Thursday night and had no issue getting a spot inside but opted to sit at the bar because of how short the stools were at the tables. That would be one word of warning about the place itself (not the food). It is very down to earth or rudimentary for lack of a better description: metal stools with no backs, sparse décor and just the basics for dinnerware/plates and mason glasses for drinks. It is a part of the ambiance but I have seen it and the prices complained about on some review sites. My take is know why and what a place is about and either accept it as part of the experience or don’t bother going.

 The menu is written out on a large chalkboard above the bar and focuses on basic comfort foods centering on fried chicken. Options included a quarter fried chicken with choice of white or dark meat, chicken and waffles, chicken biscuit, chicken pot pie, a pork shoulder meatloaf, and an entrée salad. Sides are a la carte and the night we were there included items such as cabbage, snap beans, greens, potato salad, sweet potatoes, a mac and cheese item, and more. We asked about portion size and it was recommended that if we each ordered something such as the quarter fried chicken that as a couple we could easily share the veggie plate option which let you pick three sides to share. So I ordered the quarter chicken white meat, Brad the chicken and waffles (white meat) and we picked snap beans with garlic and toasted peppercorn, cider braised greens, and the Ashe County cheddar pimento mac and cheese custard. Iced tea comes unsweetened but you are given sugar syrup to sweeten it to your liking. They had a nice range of beers on tap and an interesting listing of wines and champagnes to select from. When we were there I was not able to drink alcohol so I cannot wait to go back and try fried chicken and honey with a glass of champagne!

Our order came out really quickly and was served on metal plates which according to Brad were just like the ones used in the kitchen where he works for staging foods before plating. The chicken breasts were huge and had a really nice crispy crust that was drizzled with honey and the meat was tender, moist, and flavorful. Who knew honey on fried chicken could be so tasty? Brad’s also came with maple syrup on the side in addition to the honey drizzled on the chicken which was sitting on top of a very nice sized waffle. His was also very good and for me the first time I had tasted chicken and waffles. I am glad I tried it but since I am not a fan of waffles it is not something I would personally order but he loved it. The braised greens had a nice cider vinegar kick to them and were cooked right, tender but not mushy. The snap beans, which were the recommendation of the bartender serving us, were peppery and had a nice al dente texture. My absolute favorite of course was the mac and cheese. It was a casserole style with layers of the pasta with pimento cheddar that was rich yet light at the same time. Brad had to fight me for his portion of the serving. I enjoyed it so much I would love to have this recipe for myself. 

Brad noticed that the kitchen appeared to be shared with her place next door, Chuck’s. We have that our on list of places to try soon but in the meantime we hope to make Beasley’s part of our regular rotation when we can.