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. The chef/owners opening these concepts across the country see them as a way to break out of fine dining and and reach a broader audience. Customers like the value, the broad beverage choices and the more sophisticated food.   The latest additions to the gastropub scene are ...

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