Vancouver's Spot Bar & Grill moves
up the food chain with exotic cuisine
On Fourth Plain Boulevard at the intersection with Auto Mall Drive, sits a building that’s been there so long, it’s barely noticeable any more as you drive by. But a few months ago, there suddenly appeared a huge smoker grill in front of The Spot Tavern, taking up a full parking space and emitting incredible aromas for passers-by to enjoy.
A few weeks ago, some hand-lettered signs appeared on the railing that surrounds the parking lot announcing the availability of such items as frog legs, crawfish, catfish and even alligator and rattlesnake!
The Spot Nutritionist: Certified Nutritionist Alison Jenkins enjoying the catfish Po'Boy
(Photo by Eric Tworivers)
This writer had to investigate, and here’s what’s going on: A few months ago the kitchen manager of The Spot, Troy Nelson, approached his boss about an idea that had been nagging at him for some time. His knowledge of and experience in creating barbeque and smoked meats could bring a whole new menu and clientele to the restaurant. This meeting led to a complete revamp of the menu. It was the beginning of what has become the most exotic and flavorful menu in the Vancouver area, if not the Northwest.
Nelson grew-up around rodeo and is a 16-year veteran of bull riding, touring 46 states and 31 countries. During these travels, Nelson had occasions to taste and learn about all manner of meats and the preparations of them. He thought about how they could apply to his beloved barbeque and which ones would work well with various smoking flavors.
Nowadays, Nelson’s not doing much bull riding, but has become an absolute wizard in the kitchen and his customers get to savor and enjoy the results. Among the items to be found on the menu at The Spot are chicken gizzards, alligator bites, frog legs, crawfish, catfish, rattlesnake, buffalo and kangaroo. Soon to be added are emu and turtle soup served in the shell. All these meats are farm-raised and go from farm to your plate in less than 72 hours.
The aforementioned grill is referred to as “The Steelers Grill” as The Spot is this area’s center for all things Pittsburg Steelers. The grill is huge, weighing-in at more than two tons! The various meats are slow-cooked for an average of 26 hours over apple, then cherry woods and the resulting flavors and aromas are wonderful.
Each new month brings the addition of a new meat to the menu. The portions are huge, like the two-pound catfish po’boy sandwich stacked with southern-style coleslaw and a side of potato salad.
While there are several restaurants in the area serving a buffalo burger, the best one is the one served by Nelson and his team. This writer and companion split one, and were very full, with little room for the terrific seasoned fries with one of Nelson’s incredible sauces. About the sauces: As a sauce-lover from way back, this writer can say The Spot now offers the best sauces ever tasted. They have plans in the works to bottle several of them for market sales; they’re going to be a monster hit! You heard it here first!
The smoked meats are the most popular menu items so far, including brisket, pork and even alligator, but Nelson wants folks to know that special orders are no problem, just let him know what you want.
During this visit, this writer enjoyed the afore-mentioned buffalo burger, and sampled some of the other menu items, and here’s some observations: Mushrooms stuffed with escargot (yes, you’re reading that correctly), has a mild earthy flavor and the texture of lobster; rattlesnake tastes like pork, not the often-said chicken and alligator has large flaky pieces, similar to halibut, slightly sweet, not rubbery at all. Kangaroo meat only has one to three percent body fat and much less bacteria, thus much less chance of any infection than beef. Speaking of beef, it kinda makes the steaks that are also available seem almost boring by comparison!
Troy Nelson is assisted in this culinary fun by Chef Kirk Wilson (trained at Tongue Point Culinary) and there is even a certified nutritionist on staff; Alison Jenkins. Together, they are a qualified team, having fun creating different meals. There are lots of smiles on the faces of the kitchen staff and customers alike.
All of the menu items are very fresh, and are customer-driven, in that customer requests and suggestions get immediate attention. The serving day begins with breakfast specials from 6 to 9 a.m., with all-you-can-eat on Saturday mornings featuring barbeque and gravy, with biscuits baked on the grill. There are various rotating specials throughout the day, and a full bar to help quench your thirst. All items are available to go and your company’s holiday party can be booked here, as well.
All-in-all, The Spot is worth a visit, but come with an empty stomach, knowing that whatever you select from the menu will send you away very full and satisfied.
They also offer pool tournaments and Karaoke five nights a week, with live music on Friday and Saturday nights, featuring some of the top bands in the Pacific Northwest. (See ad and Music on Tap.)