What's a LB of 12 hour slow roast pulled pork, 1/4 LB pulled marinated chicken, cabbage salad w/fresh cilantro, corn bread w/ honey butter, Joe, the host with the most, two glasses of House Red and Alex Roberts, the nicest, nicest chef in town all add up to? A great first night for Tim and me at the new Brasa St Paul.
Alex is calling this east-side sister, an "American Diner", hours extend from lunch all the way til close allowing passer-byers, families, friends to stop in, hang, read the paper and meet up for some cornbread, plantains or grits throughout the afternoon.
I fell in love with the largest round restaurant table in town, seats 12-14 with a lazy-susan that could seat four! Alex offers this table the standard menu items or a special menus depending on guest preference and time of reservation - like presenting an "entire pork leg or shoulder" that then is pulled back in the kitchen.
Brasa is fresh, out of the world tasty, reasonable, local, premium food with a premium at the helm. One who is welcoming his guests to come in, hang out "diner-style". I am envious of St Paul, especially the Grand Ave residents, have all that just steps from their door.
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