backyard bar and grill west springfield
Though backyard grills across the region will soon get put away for the winter, one West Springfield establishment will still be around, ready to cater to burger and barbecue cravings.
Located in a Riverdale Street structure that once housed a famous local steakhouse (and has subsequently been home to a succession of restaurant ventures), the visual experience at Backyard Bar & Grille is "upscale sports bar."
Options described therein include Backyard Baby Back Ribs in half ($14) and full rack ($21) portions, a Grilled Pork Chop ($16) brushed with barbecue sauce, and a Chicken and Ribs Combo ($20).
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Hearty flavor is also promised by selections such as Rattlesnake Mac 'N' Cheese ($14), Pan Blackened Salmon Filet ($16) and Steak Tips ($18) sauteed with onions and mushrooms.
Starter choices range from Backyard Style Crab Cakes ($10) and a Stuffed Portabello Mushroom ($9) to Mini Fish Tacos ($9) and "Pigs Can Fly" ($9), a pair of barbecue-braised pork shanks.
We started our dinner with a universal favorite, Wings ($8 for 6). Backyard Bar & Grille offers them both sauced and dry rubbed; we chose to experience the "signature" rub and its Southwest variant.
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The wings themselves were crisp skinned yet moist and meaty, while the dry rubs that seasoned them, though flavorful, was primarily about black pepper and salt.
Four extra jumbo shrimp represented the portion of Shrimp Tempura ($10) we enjoyed. Accompanied by Asian barbecue sauce and sweet Thai chili glaze, two sauces with a similar flavor provenance, the crisply crusted shrimp were worthy of tempura designation.
The Backyard BBQ Brisket ($16), a signature item at the restaurant, was a definitely in the "contender" class. Tender, delicately smoky, and without the slightest hint of reheated taste, it was some of the best brisket we've encountered in a while.
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Served piled onto a slice of Texas toast, the sliced beef is doused with a measure of Backyard's tomato-sweet barbecue sauce. Skin-on French fries and a portion of coleslaw complete the package.
Though we expected robust flavor from a plate of Chicken & Shrimp Scampi ($16), the dish proved to be somewhat of a disappointment.
It certainly looked impressive, with four oversized shrimp and plenty of chicken chunks arranged over linguine. The sauce, however, tasted mostly of chicken stock and salt, with not nearly enough garlicky presence to merit a "scampi" designation.
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Neither salad nor bread is automatically included in the Backyard "Main Attraction" experience, so we added on a Chop Chop Salad ($9).
Cut up cucumber, grape tomatoes, carrot, onion, and red pepper were all arranged attractively over a bed of coarsely chopped lettuce; crumbled bacon and roasted chickpeas enhanced the salad's flavor credentials. We particularly enjoyed the garnish of savory, crunchy chickpeas, a real improvement over croutons.
Backyard Bar & Grille's between-a-bun choices include the likes of an All American Burger ($9), a white-meat turkey "Gobbler" burger ($9), and a Mushroom Swiss Burger ($10).
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Sandwich-style options range from a Backyard Steak Bomb ($9) and The Pulled Porker ($9) to a Grilled Reuben ($9) and a Baja Shrimp Wrap ($10).
The Backyard BLT ($9) is the restaurant's rework of a classic. Served on griddled Texas toast, it ups the flavor quotient with chipotle-glazed bacon, grilled onion, and roasted garlic mayo.
For dessert, the likes of Boston Cream Cake, Apple Crisp, and Peanut Butter Pie are available. The Triple Chocolate Cake ($6) we tried certainly had plenty of dark cocoa presence, and a Red Velvet Cheesecake ($6) was both impressive-looking and enjoyable.
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