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The Journal Gazette

  • Main Street Bistro is now Park Place on Main. (Corey McMaken | The Journal Gazette)

Wednesday, April 19, 2017 1:00 am

Barbecue spot open at Jefferson Pointe

Kimberly Dupps Truesdell | For The Journal Gazette

It was the perfect spring night to stroll around Jefferson Pointe. It was warm but not hot, the sun was low but out and my two boys were at home with grandparents.

As my husband and I walked and talked, rounding the corner near Flat Top Grill, my eyes were drawn to a chalkboard easel advertising Stubborn Soda and barbecue sandwiches.

Master's Hand Barbecue is the newest restaurant to take up occupancy at Jefferson Pointe, opening less than three weeks ago. Offering pulled pork, pulled chicken and meatloaf, it is in the former Nut House space.

Amanda Gordley, who owns the business with her husband, dad and brother, says the business got its start seven years ago when she encouraged her father to bottle his famous sauce. Steve Beers had dubbed the sauce, a sweet and thick barbecue, a “taste of heaven” and began selling it at farmers markets.

This winter, Master's Hand was a part of a pop-up at Jefferson Pointe when they were approached about opening an eatery in the outdoor shopping center.

Business has been good, Gordley says, as shoppers peak their heads into the storefront. One of the most popular items has been the Signature Southwest Waffle, which features a jalapeno cheddar cornbread waffle topped with pulled pork or chicken. Sides include kettle chips, baked beans, coleslaw and Gram's Potato Salad, which is made from the recipe given to Gordley by her grandmother.

The company's sauces and rubs are available for sale as is Indiana cheese, which can be made into a grilled cheese. Purple Mountain Cheesecake, cupcakes and a gluten-free brownie round out the menu.

Indeed, many of the menu items at Master's Hand are allergy friendly as the sauces are made without gluten, dairy, MSG and high-fructose corn syrup.

There will be a grand opening party May 6.

Hours are 10 a.m. to 9 p.m. Monday through Saturday and noon to 5 p.m. Sunday. You can find the restaurant on Facebook and Instagram.

Park Place is back

The 200 E. Main St. restaurant owned by Bill Bean is now Park Place on Main.

The change officially took place Monday and with it came expanded hours, a new menu and a new chef.

Now open for lunch at 11 a.m. Monday through Friday, the menu created by Adam House, formerly of Joseph Decuis, features classics such as oysters on the half shell and shrimp cocktail as well as innovative dishes such as a savory doughnut with braised beef cheek, fried bao, five spice, palm sugar and dipping sauce.

And those are just the starters.

Entrees include a 28-ounce dry-aged Cowboy Ribeye, which comes with potatoes, vegetables and bordelaise sauce. For those with a smaller appetite, there are 14-ounce and 18-ounce rib-eyes, as well as New York strip and tenderloin cuts. Jumbo diver scallops are served with a saffron risotto, and the salmon has a brown-sugar and mustard glaze. Favorites from the old Park Place are on the menu, including the pulled pork sandwich and Cobb Salad.

When Bean took over complete ownership of the restaurant this year, he said he wanted to play into the nostalgia of the restaurant, serving classic yet upscale seafood and steaks. He brought on Brian Shreffler, the former chef at Hideout 125, Chop's and Chop's Wine Bar, to help manage his restaurant interests, including the former Main Street Bistro.

Bakery adds items

Pastry chef Anna Roudebush has expanded the menu at her Roanoke bakery to include gluten-free and vegan treats and specialty coffee.

Proper Pastry, as well as through the company's catering services, is offering almond and flax bars and French macarons that can be made gluten-free and dairy-free. The bakery is at 139 N. Main St. in Roanoke.

By special order, there are gluten-free cupcake, wedding cake and special-occasion cake options, including organic heirloom, candied orange peels and chocolate apricot bars.

Roudebush points out that while the Proper Pastry items labeled as “gluten free” are made without gluten, her kitchen is not a certified gluten-free facility.

Specialty espresso coffees made with LaVazza espresso have been added to the menu, as well. Espresso drink choices include cappuccino, lattes, mocha, chai and Americano. New lunch options include house-made croissants stuffed with gourmet chicken salad or egg salad, made from pasture-raised chickens and fresh eggs from Roanoke's Seven Sons Farm.

Check out the menu and order online at

Bakery hours are 8 a.m. until 4 p.m. Wednesday through Friday and 8 a.m. to 3 p.m. Saturday.

The Dish features restaurant news and food events and appears Wednesdays. Fax news items to 461-8893, email or call 461-8304.