Known to many as the best place to find craft beer in Beaumont, J. Wilson’s delights locals daily with a stellar food menu and a celebrated drink selection.
Located at the intersection of Gladys and Lucas, this up-and-coming restaurant usually has a parking lot scattered with customers no matter the time of day.
Not only are customers overjoyed by the bar’s phenomenal craft beer options, coffee lovers also are captivated by the taste of Virtue cold-brewed coffee infused with vanilla, nitrogenized and served on tap. It’s the perfect drink to accompany a superior brunch menu.
On weekends, J. Wilsons’ brunch menu now includes a bloody mary bar complete with all the fixins, including Tito’s vodka, tomato juice, Tabasco sauce, fresh celery, in-house made bacon, and even Tex Joy seasoning.
Since opening in September 2015, owner John Wilson has gained satisfactory feedback from the West End crowd with his modern take on Southern food that’s made-from-scratch. But it takes a talented barkeep to keep the spirits flowing endlessly night after night.
You may have noticed him before — the prominent fire engine-red hair and beard are hard to miss. Often smiling and always hardworking, Beaumont resident Alex Anderson has been J. Wilson’s bar manager since the grand opening last year.
Making sure the bar is fully stocked and customers are never thirsty, Anderson is a controlling force behind the scenes. Manning this restaurant bar is no small feat. It takes an experienced guy to survive the busiest brunch in town.
So what’s it like being in charge of all this deliciousness?
J. Wilsons’ is home to me.
How long have you been a bar manager? 4 years and counting.
What’s your favorite beer? Southern Star Brewing Company’s Buried Hatchet on nitro. It’s a dark brown stout that has an aroma of coffee and chocolate. The taste is similar with hints of creamy toffee and roasted malt.
Favorite drink suggestion for new customers? Pending on their preference, I might recommend the “Danny Ocean.” This over-the-top cocktail includes George Clooney’s brand CASAMIGOS tequila, grapefruit juice, fresh lemon, agave nectar and maraschino liqueur. (Disclaimer: Alex knows the interviewer loves girly drinks and pop culture.)
My dream meal at J. Wilson’s includes an appetizer of candied pork belly, known as “man candy,” grilled pork chop and warm bread pudding for dessert. Wash it all down with an “old fashioned.”
Before I worked here, I worked at Luke’s Icehouse in Beaumont.
People would be surprised to know I survived an armed bank robbery.
Woah, tell us more. I was living in Georgia at the time and too young to care.
The best time to find me behind the bar is after 4 p.m., Wednesday through Saturday
Our busiest time? Friday and Saturday nights, Sunday mornings, and soon to be Wednesday for “fried chicken night.” Nothing goes better with fried food than cold craft beer. Recently, J. Wilson’s started marketing “fried chicken night” on Wednesday evenings, offering customers a killer deal on a three-piece combo plate of sensational crispy fried chicken served with a heaping pile of mashed potatoes, signature andouille gravy and Texas toast for $12.99.
Best ingredients for a boozy brunch? Pork-covered pecan waffle and a sofie mosa. If you don’t know about a sofie mosa, this second generation mimosa includes Goose Island beer instead of the standard champagne.
Favorite thing to do in Beaumont? Hang out with friends and find new and exciting places to eat.
Your personal flight pairing includes Avery Brewing Co.’s Liliko’i Kepolo, Founder Brewing Co.’s Old Curmudgeon, Mikkeller Til Fra Via (To/From/Via), Ballast Point Pineapple Sculpin IPA — all for $10.
If you’re craving made-from-scratch food and highest-quality spirits, stop by J. Wilson’s and let this bar manager work his magic for you.
J. Wilson’s
Where: 4190 Gladys Ave., Beaumont
Info: (409) 899-8686
Hours: 10 a.m. – 10 p.m. Tuesday – Thursday; 10 a.m. – 11 p.m. Friday – Saturday; 10 a.m. – 9 p.m. Sunday; Closed Monday.
Credit cards: All major
Drink situation: Craft beer, liquor, wine and soda
Website: “J. Wilson’s” on Facebook or www.jwilsons.com
