BY MIKE PUCKETT
Waypoint Public, in North Park, sits in a prime location on the corner of 30th and N Park Way. While the busy North Park traffic buzzed by as commuters headed home from work, I sat down with a friend to enjoy a couple of local craft beers and a number of unique apps and desserts!
One the coolest things right off the bat is the open-air environment Waypoint Public offers. This beautifully designed restaurant is one of the most interesting and enjoyable environments I have eaten in recently. You can tell that a lot of work went into the creation of this restaurant. I couldn’t wait to experience it!
We ordered a couple of local craft beers on tap. The selection of craft beers is extensive and sure to meet your expectations. Now for the apps! I had checked out the menu online before coming and had noticed a number of interesting apps I wanted to try.
We ordered the BLT Deviled Eggs, Fresh Homemade Pretzel served with Rauchbier Mustard and the Po’ Boy Taco. Yes, you read that all right — and imagine the flavors accented just right with the local craft beers. Nothing short of exciting!
The BLT Deviled Eggs tasted just like they are written. I love Deviled Eggs and these were a step above any I have ever eaten. The pretzel was prepared by Pastry Chef Jenn Reinhart. Chef Reinhart really out did herself! I decided I would try a couple of her desserts tonight. The Po’ Boy Taco was to the main reason I stopped at Waypoint in the first place. The Po’ Boy tacos are a tasty combination of fried oysters, French fries, Jicama & Jalapeno Slaw, Aioli and Smoked Tomatillo Salsa. The fried oysters tasted as fresh as those I used to get in the Gulf. The Aioli and Smoked Tomatillo Salsa was really creamy. Each bite was an explosion of flavor best described as excellent! You must try the Po’ Boy Taco along with your favorite craft beer while enjoying the North Park view.
And now the moment I’ve been waiting for, dessert! After the Chef Reinhart experience earlier in the evening, I highly anticipated the two desserts I wanted to taste. We ordered the S’morelaska and the Chocolate Pecan Pie Bar. The S’morelaska is milk chocolate malt ice cream, Graham crackers, toasted marshmallow and campfire caramel. With layer after layer of old-school s’more goodness, I highly recommend this dessert. The Chocolate Pecan Pie Bar was a delight as well. It was made with sweet potato sorbet, black cocoa crumb and chai cream. Take a look at the picture to get an idea of just how good it tasted!
PHOTOGRAPHY: MIKE PUCKETT
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