Owned
by Jonathan and Maggie Pierce, The Mason Jar Tavern is a relaxed,
neighborhood-friendly outpost featuring Southern hospitality with a modern
twist. Even the restaurant’s name suggests an unpretentious air of warmth and
charm.
Approachable
regional cuisine and efficient, friendly service keeps patrons gratified and
coming back for more. Veteran chef Chris Tucker, a Virginia native who worked
closely with Jonathan at Ruckus Pizza, Pasta and Spirits in Cary, finds himself
at the helm of the kitchen -- and he's not afraid to take some risks.
Evidence of Tucker’s experimental nature emerges in entrees
like shrimp-n-grits, which is permeated with pimento cheese, peppers, onions
and country ham, delivering
diverse layers of flavor and texture. Or consider the
exemplary buttermilk fried chicken and waffles with bourbon-infused maple syrup
and honey butter.
No doubt about it, Tucker knows how to elevate traditional
dishes and make them stand out. Everything from salad dressings and sauces to
burgers and sandwiches are crafted with precision.
Unconventional appetizers such as buffalo chicken egg rolls,
corn fritters and fried mac-n-cheese bites make you realize every aspect of the
menu is well thought out. Want a beyond-the-ordinary sandwich? Order the Turkey
Delicious Melt heaped with golden delicious apples, Vermont cheddar and honey
mayo on sourdough.
Salads exceed expectations. Flank steak on fresh greens
comes with blue cheese crumbles, sliced apples, walnuts and red onions. A
smoked freshwater trout Caesar is filled with Parmesan, bacon and red onions.
And then there’s the refreshing strawberry spinach salad with feta.
The house specialty burger, a mixture of ground short rib
and chuck, is crowned with blue cheese, red onions, lettuce and a
sweet-and-savory “bacon jam” involving slow-cooked caramelized onions and
bacon. Yeah, it rocks.
Pastry chef Brian Moore capably plays up sweet concoctions
from lemon biscuit strawberry shortcake to peanut butter bomb pie. The star of
the dessert portfolio, though, is the über-rich s’more in a jar, which is
served warm.
Not surprisingly, all the drinks are served in—you guessed
it—Mason jars. The TMJT Bloody Mary is
served with fresh mozzarella, a boiled shrimp, pickle, olive, lime and celery
with an Old Bay salt rim. The blood orange margarita is made with Jose
traditional tequila, blood orange puree, house sour mix and a rock salt rim.
Even shots come in tiny Mason jars.
The
restaurant’s décor reflects simplicity and functionality. The bar was
hand-crafted by Jonathan’s uncle. Maggie’s father took the photos that hang on
the walls. A community table situated near the bar is flanked with red metal
stools provides ample room for hanging out.
Well-trained
servers and support staff keep tables turning. Upbeat front-of-house manager
Emily Freund ensures that each guest has an enjoyable dining experience.
The
Mason Jar is open daily for lunch and dinner. Enjoy the covered patio anytime
and live music five nights a week. Just be sure to go early to get a seat.
Rating: 4.0 out of 5.0.
Rating: 4.0 out of 5.0.
Photos courtesy of Jonathan Fredin/S&A Cherokee.
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