The Raspberry Linzer Tart was a nice finisher - not too large, not too small, but just right. Though you might not think you'll have room, consider the dessert menu.
If you order a draft beer, the frosty glass takes it over the top. Or if you're a traditionalist, a bevy of beers is available. This unoaked white added a fresh, crisp fruit nuance that was a good match.
If you are not sure which wine to pair with barbecue, try the Smoking Loon Steelbird chardonnay from California. Wine by the glass or bottle is a beverage option. The Golden Mashed Potatoes was a perfect and classic addition. A side salad or soup and one side comes with the steak. The Ribeye Steak ($21.95) was cooked to order: moist, tender, juicy, succulent - everything you want a steak to be. Cabbage was very finely shredded and lightly dressed with what might be called a vinaigrette, and garnished with peanuts. Peanut Coleslaw was not the creamy concoction you might expect. Plates can be built with two, three or four of the house specialties: babyback ribs, pulled pork, tri-tip and barbecue or roasted chicken. If you are not sure which of the barbecue specialties you desire or you just have a BIG appetite, order a combo. This produces a tender, moist and delectable cut of meat. It is "slow roasted" over a long period, then actually placed on the grill and swathed with the house sauce when you place your order. This bottom-cut sirloin is part roast and part steak. The tri-tip roast is a specialty and is featured as a dish ($19.95) on its own or can be added to a combo plate. There was not a lot of flavor development in the dip and the roux was far too thick and uncooked for enjoyment, much less dipping with the delicate chips provided.īarbeque options are what you really come here for. A small casserole of dip was accompanied by a dish of salsa and a heaping plate of whisper thin, multi-colored tortilla chips. Spinach and Artichoke Dip (8.95) looked and smelled delicious when set on the table. The sour cream-based dipping sauce that accompanied was too thickfor dipping the thin strands of onion. Though I had seen this application used primarily as a garnish, having an entire plate to nosh on was strangely satisfying. Shredded Onions ($6.95) was a large pile of finely shredded onions that were barely dusted with flour before being dropped into the fryer. There are many options on the menu aside from just barbecue.Īppetizers favored traditional sports-bar options, but there were a few with a twist.
Our servers were friendly and helpful, and able to make recommendations for both beverages and dining. During the summer months, outside tables provide an alfresco option. For a quieter meal, ask for the back dining room. A large bar dominates the first room, which also provides a sports bar atmosphere to the establishment. The quickly permeating aroma of smoke also greets you upon entering. The interior of the restaurant is dark upon entering, heavily paneled with dark-stained wood. Rolling hills, dairy barns and horse farms set a bucolic scene around each twist and turn of the routeto this mainstay in Salt Point, adding to the reasons to take a drive out to Fireside BBQ & Grill. Traveling east on Route 115 will take you through some breathtaking countryside. Fireside BBQ & Grillin Salt Point is a bit of a drive from Poughkeepsie, but well worth it. Summer is always a great time to explore eateries slightly off the beaten path.
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