Statesboro Restaurants - Beaver House Restaurant
We prepare a simple traditional Sunday Dinner twice a day. Our menu varies daily except for a few staples that made us famous. If you have ever had a peaceful Sunday dinner at your grandparents, you get the idea. Southern Fried Chicken prepared by hand which has nine pieces not eight. Scratch Biscuits prepared every morning with cream never water or milk. Black eyed peas over rice with a spoonful of pickle relish and chipped vidalia onion. A variety of vegetables and casseroles served in bowls and platters for you to fuss over. Requests for “seconds” are always considered a compliment. Sweet Tea is customary... Other beverages available upon request... if you dare.
A Heritage of Catering
Sue Beaver is the creative soul of the Beaver House Restaurant. John Beaver always said he taught my mother to cook, but at some point the student became the master. While my father was content to mastering the grill, my mother continued to challenge herself with the complexity of catering wedding receptions for 400 people. When we became comfortable catering "at home", she made us take our show on the road. Catering at someone's home has to be the most rewarding experience we have. Entertaining with the host in the intimacy of their own home takes a lot of trust from both parties and is very satisfying for our family.