(Photo by Jake Williams)
When I decided to pop by Champaign’s relatively-newly-opened Beef ‘O’ Brady’s location, I wasn’t really expecting anything unique.
Beef ‘O’ Brady’s originates in Florida and has more than 150 locations across the U.S., with a definite focus in the southeast. The Champaign location fills the void left vacant in 2021 by O’Charley’s (what is it with these O’s?), and joins other American-centric chains like Chili’s, Longhorn Steakhouse and others in the Northern Prospect Avenue corridor.
Beef’s (as they informally refer to themselves online) on paper is just another sports bar. It’s got a ton of space and is adorned with several sports-themed, local-ish art pieces on the walls. The menu features what you’d expect at an American sports bar chain — wings, mozzarella sticks, sandwiches, salads and burgers.
They also, interestingly, sling cauliflower crust pizzas (in addition to dough crust) that are the perfect comfort dish for your friend or family member who might be avoiding gluten. At Beef’s, you can create your own pie, or choose from a handful of pre-set options. All of them, though, come with a gluten free cauliflower crust.
In a recent visit, my partner and I wanted a no-frills, simple meal with decent food and an environment that could fade into the background so we could catch our breath during a long week.
This is where places like Beef’s shine. It’s nothing decadent or insane, because it’s not supposed to be. It’s comfortable, predictable and consistent. You know what you’re going to get.
To start, my partner got a ranch water cocktail (tequila, lime, Topo Chico), and I ordered a Dank Meme from Triptych Brewing in Savoy. The beer was served at a great temperature and came with the requisite crispness. The cocktail was exactly what it was supposed to be, if maybe slightly boozier than I expected (not upset about that).
(Photo by Jake Williams)
We also split an order of Beef’s steak loaded nachos (arguably the most gluten-friendly appetizer available). The nachos were well balanced with great hits of spice from the jalapenos and nice acidity from pickled onions. The portion size was standard and did a good job of filling the two of us before our entrees.
(Photo by Jake Williams)
My partner ordered a cauliflower crust pepperoni and mushroom pizza. The flavor of the crust was outstanding with a great, thin-crust-like crisp. The pepperoni was perfectly cupped and the mushrooms rendered down to be juicy and add a great depth of flavor. The sauce is relatively standard red pizza sauce — a nice canvas for well-seasoned cheese topping along with the proteins.
For me, I’ve been on a long, long sandwich kick, so I ordered the garlic steak melt. It was a solid sandwich, served with an unidentified bright yellow sauce (bearnaise?) that kind of tasted like nothing. The sandwich, however, didn’t need it.
If I have one major takeaway about Beef’s other than the cauliflower crust pizza, it’s this: what aren’t more sandwiches made with garlic bread? Golly gee. If you’re going to do the bread, then do the bread. The sandwich features bread from La Segunda, a Cuban bakery in Tampa, and is lathered with garlic butter before a quick kiss of crisp from the grill.
(Photo by Jake Williams)
As a sandwich lover, regardless of whether I’m at a corner store, a chain restaurant or a local favorite, it’s always an exciting revelation when a dish can make me think differently about how I would serve a sandwich. Beef’s did that. Garlic bread forever.
Along with the side of fries, I also grabbed a side of the restaurant’s macaroni and cheese. If there’s one thing I love more than sandwiches, it’s mac and cheese. Beef ‘O’ Brady’s entry into the area’s soon-to-be-lauded mac and cheese wars is solid but nothing shocking.
(Photo by Jake Williams)
Featuring an orangeish yellow color, the cheese sauce adhered well to the pasta without being soupy or too gummy.
With a few high points, the experience at Beef ‘O’ Brady’s new-ish spot in Champaign was exactly what we needed it to be. Am I going to be a Beef’s regular? Probably not. But if I am on North Prospect and want craveable, consistent and tasty bar classics (or gluten free pizza!), I’ll be there.
Jake Williams is a journalist, editor and publisher, as well as the CEO of the Illini Media Company.