I love when restaurants change their menus seasonally, not only to reflect available produce, but also to include heartier dishes when the weather turns cold. At J. Paul's, Chef Jason Dyke does just that. The new fall menu for 2013 includes a rib-sticking Virginia beef chili that combines ground beef with smoked short ribs topped with cheese and sour cream. There are also baked oysters topped with bacon, smoked gouda, scallions, and garlic butter...
J. Paul's also has a new Ravens-inspired cocktail on the menu, the Ravens Nation, comprising Bacardi Razz rum, black raspberry liqueur, cranberry juice, lime, a splash of soda, and served with a sugar rim.
J. Paul's will also be part of Downtown Partnership's Maryland Crab and Oyster Celebration. From October 25th-November 3rd, J, Paul’s will be offering a special menu that highlights crab and oysters from Maryland including the yummy crab cake appetizer: a Maryland jumbo lump crab cake over a boursin-stuffed fried local tomato with corn relish and cherry pepper remoulade. There will also be a fried oyster po' boy, local fried oysters in an amoroso roll with lettuce, tomato, red onion and tarragon mayonnaise; and a crab cake salad with mixed field greens, tomato, onion, corn, red and green bell peppers and cucumber tossed in peppercorn ranch topped with a Maryland jumbo lump crab cake. For more information on the event: http://dinedowntownbaltimore.com/.
Posted on Minxeats.com.