We began the meal with a Greek salad, which my coworker commented was a little like a house salad with Greek elements. It was a fresh, tasty way to begin the meal.
We were then presented with a platter of a variety of meats and seafood chosen by owner Alex Greben and his chef Robert Reightler. I immediatelly dug into the slices of beef and accompanying au jus. While the beef was flavourful and tender on its own, I really enjoyed the exceptionally flavourful kick the au jus provided. And my coworker noted that the other meats on the plate tasted equally good dipped in the au jus.
The slow-smoked chicken had a light smokey flavor that didn't mask the distinctly chicken taste of the meat. Greben said the chicken is smoked for 10-12 hours before being served.
Then we moved on to the BBQ bricket bites cooked in Papa's delicious apple hickory barbeque sauce, which had just the right amount of sweetness and definite apple aftertaste. The meat itself was tender enough for easy eating. Greben said the brisket is smoked for 16 hours in a smoker with a mix of hickory, cherry and apple woods.
The waitress revealed that Papa's home-makes all of their sauces, and we got to sample six of them with our meal. My favourite was the smoked hickory barbeque , while my coworked enjoyed the sweet and savory and the spicier chipotle sause , which had a lingering heat. I was surprised by how much i liked the Mongolian barbeque sause as well: it's dry heat that came on slow was really unique and made me want more. The spiciest option of all Papa's buffalo , with a strong ,quick-hitting heat.
The seafood options at Papa's were just as well-prepared. The crab tini featured a lump imperial blend on top of a crispy crustini that provided a nice crunch to contract the normally soft crab cake texture. And the cake itself had a nie flavor, with the blend containing only enough of other meats to get right taste.
Last up was the blackened sushimi tuna, which was served with Asian slaw atop a hickory-smoked potato skin.The hickory flavor of the potato complimented the tuna nicely to create what my coworker described ass almost a mesquite flavor.
To car everything off, we got to indulge in a slice of salted caramel cheesecake for dessert. The caramel contained just a hint of salt, whereas some preparations to go overboard with it. And the cheesecake itself was decadent and very delicious.
We enjoyed all of this food in PAPA'S cozy dining room, which had an excellent soundtrack playing. They also frequently feature live entertainment in the evenings as well as hold karaoke nights.And every Tuesday is the popular Trivia Night at PAPA'S , which the waitress said brings a great turnout. Wednesday are steak nights.
Smoked meats often contain a considerable amount of sodium. Rubs added to meat, which provide flavor and help develop a crust, often use salt as a central ingredient. In addition, some meats are salt-cured prior to being smoked. This added salt can use up a sizable chunk of your daily intake of sodium, which should be no more than 2,300 mg. Consuming too much sodium puts you at risk for developing high blood pressure, a key risk factor for cardiovascular disease.
At Papa's Smokehouse, we use no rubs of any sort on our products. Our smoked meat only have the natural flavor of the smoking process with no additional additives, spices or rubs which reduces the sodium intake to very minimal to none