What is in this article?:
- Latest gastropubs lean toward the classics
- See three more gastropub concepts
The gastropub formula—showcasing uncommon beer and other adult beverages, supported by menus that blow typical bar food out of the water—seems to be a winning combination for operators and customers. What's not to like?
See three more gastropub concepts
Eric Skokan, who has raised the bar on farm-to-table cooking at Boulder's Black Cat, just opened Bramble & Hare, where he plans to showcase the produce and meats he raises on his own farm. Bramble & Hare is described as a farmhouse kitchen and pub, but it’s set in a vintage industrial space off Boulder’s central pedestrian mall. It is open for lunch, dinner and late night and features garden-inspired cocktails and a brief daily menu with items like vinegar turnip chips, chicken skin chicharones, and pork and lamb burgers. The tiny spot seats 22, five more at the bar and 18 in a private dining room.
Last fall the partners behind Haven Gastropub + Brewery in Orange County launched a second location, north in Pasadena. Executive chef Greg Daniels’s all-scratch menu features local ingredients, humanely raised meats and sustainable seafood. Old World dishes (Lamb Belly, Rabbit Legs and Porchetta di Testa—hog’s head roulade) have been updated with a modern American twist. Haven brews join others among the 40-plus varieties on tap, along with more than 100 bottled beers, a global wine list with 50 by the glass, an extensive whiskey and gin selection and pre-Prohibition era cocktails.
Coming soon to downtown L.A.’s fashion district: Restaurant Hospitality Rising Star Casey Lane is expanding beyond The Tasting Kitchen to present his take on traditional British pub fare in a vintage setting at The Parish. Angelenos can sample pork head pot pie, fried chicken, deviled eggs, roasted bone marrow and burgers. The Parish will butcher and cure whole animals in-house and prepare dishes on a European wood-fire grill. John Coltharp has been tapped to head up the bar program, which will focus on classic cocktails, an ice-making program, beer cocktails and 20 rotating taps pouring local craft beers.