As you can see the building seems to come to a point. Hence the name.
It is hard to see in this pic but that’s Pat pointing at the sign over the door. It’s a Tavern at the Point sign. Yeah that’s funny.
The place has been gentrified since it was the Old Point. They added a second bar. This one seats 5 bodies and, like a sushi bar, gives a nice view of the kitchen operation, and it was a pretty busy kitchen that day. I had a great time watching.
I decided on a Smoked brisket melt. Horseradish Havarti cheese, candied onion, horseradish sauce and of course brisket. All on Sourdough bread. It was a very formidable sandwich. I always like to order any meal the way the chef or cook has planned it. Most times it is done a certain way for a reason. I was a bit wary of the candied onion but I thought the boldness of the horseradish and the fat from the brisket would keep the sweetness in check. Not quite. I first encountered an “onion marmalade” at a joint I worked in California about 30 years ago and have seen it a few times since then. It is still a practical and popular element to a sandwich but it can overwhelm the other ingredients. This was a very good sandwich that wasn’t bullied too much by the candied onion. I personally would have enjoyed it more with a more pungent horseradish.
Pat and I both had the slaw. It was a slightly sweet vinegar affair that had a big old Southwest spin to it. It was garnish with a bit of cilantro. That was a big old kick in the taste buds. I enjoyed it tremendously and I am going to rip the idea off the next time I make slaw. The sandwiches are in the $12 – $ 13 range and beers are $7. It is Downtown after all. The only negative I have is about the bar stools they are bolted to and floor and do not swivel so they are hard to get it. Other than that this joint is a hit and I will be back.
Here is our post for the The Old Point Tavern; FIVE years ago. That is a long time.