Welcome to the Thirsty Beaver Pub & GrubWelcome to the Thirsty Beaver Hometown Pub & Grub; a stylish yet classic pub-staurant concept set in a distinctive and vibrant log cabin located on busy Atwood Ave in Cranston, RI. A lumberjack's dream, our native pine dominant finishes both in and out are a true eye catcher. From the wide plank floors, to the stained beams, to the log lighting... even the bar top with authentic tree bark... all were tactfully designed in tribute to a beaver's true abode!
Experience our fun and lively rock n' roll atmosphere while enjoying our delicious upscale pub fare complete with an expansive draft beer selection and creatively nicknamed signature cocktails! The "Beave" is the perfect place to meet friends and family to watch the big game, grab a quick lunch, or dive into a hearty dinner. Our cartoon menu highlighting many local landmarks, neighborhoods, popular streets, even past high school principals is sure to spark laugh or two.
The Beaver rocks! Be forewarned and stay on your toes! Our animated Beaver is bound to pop up at any moment with a trendy dance or two. He also takes part in our biweekly trivia and karaoke nights on Tuesdays and Wednesdays and lets loose with our live acoustical acts and DJ's on select Friday and Saturday nights. Don't forget to jam out with him on our live jukebox playing your favorite selected songs while challenging your skills on the popular Golden Tee and Buck Hunter arcade games. The Beaver holds all arcade records to date!
Check out the new video of Chef Andrea Leonardo from Vanity and the Thirsty Beaver on The Rhode Show!
Beer-Baked Mac and Cheese Ingredients:
1 lb. Pasta, such as large elbow pasta or shell pasta
2 Tbsp. Butter
3/4 cup Heavy Cream
3/4 cup Milk
1 cup Dark Brown or Amber Ale
8 oz. Aged Cheddar
6 oz. Gouda Cheese
2 oz. Brie Cheese
1/2 tsp. Ground Mustard
1/2 cup Grated Romano Cheese
1/2 cup Panko Break Crumbs
Salt & Pepper
1. Preheat oven to 375 degrees F.
2. Boil pasta in a heavily salted water until al dente. Drain and set aside.
3. Shred the cheddar and Gouda cheese and set aside. For the brie cheese, cut off the rind and dice into pieces.
4. In a sauce pan on medium-high heat melt butter, then add the beer and whisk. Next add the heavy cream and milk and whisk.
5. Add in the cheddar, Gouda and brie and whisk until cheese is completely melted. Lower heat and add ground mustard and 1/4 cup of romano cheese, reserve the rest for topping. Stir for about 5 minutes until thickened. Taste for salt and pepper.
6. Mix pasta and cheese sauce together and place in either casserole dish or individual crocks.
7. In a bowl, mix panko bread crumbs and remaining Romano cheese. Top pasta and bake for 25 minutes or until bubbly and golden brown.
8. Let cool slightly and enjoy.