489 West King Street Boone
The Boone Saloon caught fire the night of April 10, 2008. We hope it is back in business soon! You can read about the fire here.
Ray: I had the Black Bean Cheddar soup ($2.75) to start, then followed with a Fat Juicy Burger ($5.50) with Fries ($0.75) and washed it all down with a Highland Oatmeal Porter ($3.50). The soup consisted of black beans and corn with cheddar and spices in a (too thin) soup. It was very tasty,with a good mix of spices for just the right “heat” for this type of soup.
Tom: I had the same soup–I think it had bits of ham and tomato in it as well–and a spinach salad that had bacon,caramelized onions and red (”rd” in the menu–whoops!) bell peppers, served with a small cup of balsamic basil vinaigrette on the side. The spinach was good and fresh and the salad was tasty.
Ray: The burger was as advertised, fat and juicy, with impressively fresh veggies. It’s one of the better burgers I’ve had in town. The fries, though plain, were likewise quite tasty and were cooked just right, without a hint of sogginess.
Tom: I chose a grilled cheese sandwich, which had white cheddar, Monterey jack, tomato and sunflower sprouts. It was served on Texas toast. This was a very good combination, with the aroma of the sprouts and cheese that was not too overwhelming. The slices of tomato were very nice. I washed my meal down with a nice Sweetwater Sweet Georgia Brown ($3.50), which was good to me, although I am not a beer aficionado
Ray: There you go usin’ them big words again! My porter was good too, but as usual for a dark beer in America, was served far too cold (one should never serve an ale or porter or stout at cold lager temperature…. beers taste best at the temperature they were fermented at, which for an ale is around 50 -> 55 degrees F. On the other hand, lagers are fermented just above freezing, and hence taste better when served around 35 -> 40 degrees F).
Tom: Your beer knowledge amazes me.
Ray: The service here was fast, cheerful, and courteous. We couldn’t have asked for better service. The atmosphere at the Boone Saloon is far different, and most importantly, far superior to the restaurant that used to be in this location. The interior is open and bright, without the cramped feeling
you get in so many places around town (remember, I’m talking about lunchtime here, though. Expect much larger crowds during evenings). The decor consists of simple tables, a really fantastic log house type bar, some funky lights, and eclectic artwork. There was light reggae playing in the background the day we were there.
Tom: A nice assortment of seating areas, including a nook at the front window, a few tables aside for privacy, 8 tables in the main area (laminated butcher block). Two TVs, a game machine, juke box, and two pool tables complete the saloon motif. Nice, original artwork makes it eclectic, indeed. I think they could add even more class by not using branded glassware and coaster, though. And the thin, 7 x 12 dispenser napkins are inadequate.
Ray: Well, you usually use your sleeve, anyway….
Tom: True. Finally, at least the exposed ducting was nicely painted, there are nice wall sconce lights, and track lights. It obviously has gotten a nice and recent makeover. I will probably come back again.
Ray: I really liked this place. It has all the things I look for in a restaurant (good food at reasonable prices with good service and nice decor) and top of all that is fresh and new. And of course, you can’t beat a name like “Boone Saloon.”
Lat: 36° 13.053′
Lon: 81° 40.898′
GPS Coordinates of parking lot
Lat: 36° 13.144′
Lon: 81° 41.208′
Menu (prices may change)