#pub fare

[nikinalla]

pub food in Ireland was way too good

[18thstreetbrew]

INTRODUCING CHEF ANDREW DERING

Introducing 18th Street Brewery's new Executive Chef, Chef Andrew Dering. Chef Andrew got his feet wet at Chicago's Peninsula Luxury Hotels Pierrot Gourmet and then moved on to the Graham Elliot Bistro. From there Chef was a line cook and helped open A10, he was Chef de Cuisine at Billy Sunday, and he worked at Michelin Star award winning restaurants Longman & Eagle and Dusek's- the latter of which he was a Sous Chef for dinner and brunch. From elevated pub fare to innovative fine dining cuisine to Sunday brunch, we are excited to have someone with the vision, motivation, and calibre of Chef Andrew lead our Hammond brewpub's kitchen team. Once you experience his culinary creations, you will be too. 

[judithsears]

[blueelectricroom]

Thirty years ago this month I was lamenting the plain fact that there was no shepherd's pie to be found in the greater B'ham, AL metro area. Or in the entire state, really. Having just returned from my first visit to England, I could still taste the rich pub fare that I discovered near Trafalgar Square. "Pubs around there ain't half dodgy with tourists," an almost unintelligible cab driver had warned me, but minutes before rush hour I took a seat anyway in some old establishment and unashamedly helped myself to three helpings of this thing called shepherd's pie. I had a better one just outside Windsor a few days later. So even though December ain't half dodgy with warm, humid weather tonight, I have just pulled from the oven a homemade SP, the method and ingredients of which were years in the refining. Winter comes and goes but there will always be an England.

image by John Sloan

[gastronomista]

Salt Spring Island Mussels made with @pernod_absinthe, white wine, and leeks. W/ @hungryeditor (at Bard & Barker Scottish Tavern)

[vauryleigh]

Autumn. It’s a treasured time of year . . . the season to gather pumpkins, sip on a steaming mug of cider and get your hearty fill of comfort food. Mmmm, sure sounds good, doesn’t it? Now I have another reason to be crazy in love with autumn: Little Barn in Westport, CT. Truth be told, I’m pretty sure I would get a kick out of Little Barn in winter, spring and summer as well.

Photo courtesy Little Barn

Native sons of Westport and co-owners Scott Beck and Kevin McHugh wanted to bring a casual dining restaurant to their home town—one that offered both a comfortable atmosphere and good food. Housed in the building that was once a Dairy Queen, the barn doors opened on December 5, 2013. With a rustic stone indoor fireplace that crackles with coziness (there’s an outdoor fireplace, too), Little Barn has a quintessential neighborhood pub feel–it simply oozes with comfort and a down-to-earth vibe.

The building has been through a metamorphosis from its Dairy Queen days. For an authentic barn look, Scott and Kevin integrated reclaimed wood from deconstructed barns in Montana. However, one of the most striking aesthetic features of Little Barn is the colorful array of license plates, acquired from a private collector, that adorn the walls. When asked about this design element, Scott talked about the purposeful decision. “They were intentional. Many barns have license plates in them so I thought it would be a nice touch. I love the color they add as well as the visual element. Some of the older ones are like mini works of art.” [See full slideshow below]

[Photo courtesy Little Barn]

That casually cool ambience is reflected not only in the space but in the food, as well. Chef Jeff Spence has crafted a menu of classic American fare (with a few international influences) along with creative cocktails that challenge the notion of boring pub fare.

Pumpkin is more versatile than I ever gave it credit, and two selections from Little Barn’s fall craft cocktail menu feature this cool weather favorite. The Pumpkin Mojito highlights a roasted pumpkin puree, along with Pyrat XO reserve rum, mint, limes and fall spiced simply syrup. To quench the thirst of beer aficionados, there’s the Pumpkin Porter, a dark roasted brew from Brandford, CT’s Thimble Island Brewing Company that lights on the tongue with a deliciously subtle pumpkin flavor.

Other craft cocktails include mulled apple Cider spiked with Fireball cinnamon whiskey that nearly knocked the dreaded cold from which I was suffering right out of my system. It was a steaming cup of goodness.

Chicken Taco

Little Barn’s menu has most of the usual suspects, including Nachos, jalapeno Poppers, Chicken Wings and four different taco varieties—tuna, beef, pork and chicken. Try one of each and you’ll likely walk away with a well-rounded feel for the flavors, however, the Chicken Taco with pico di gallo may stop you in your tracks. With a little added heat, compliments of the chipotle mayo, you might find yourself ordering two or more. For the perfect combination of heat and flavor, however, two thumbs go way up for the Thai Chicken Lettuce Cups. The chicken and peanut mélange topped with hot chili sauce is served with baby Bibb lettuce so you can build your own cup with as little or as much as you like. I like!

Thai Chicken Lettuce Wrap

The superfood kale has a starring role in the Kale Salad. It is a kale lovers dream, complemented by candied pecans, dried cranberries, shaved fennel and dressed with red wine vinaigrette. As good as that was, though, for my taste buds it couldn’t beat out the Brussels Sprouts Salad. There was a lot going on in this salad, and all of it good. Granny Smith apples, dried cranberries, toasted pumpkin seeds and parmesan cheese converged to form one crisp bite after another. Dressed with whole grain honey mustard vinaigrette, it was the best salad I have experienced in a long time.

Brussels Sprout Salad

Once you’ve worked your way through the appetizers, your taste buds are primed for the main event. Little Barn has a selection of sandwiches, burgers and mains from which to choose, including Meatloaf made from a family recipe and a Lobster Club on grilled Texas toast. If you’ve come to the table with a hearty appetite, you may want to choose the Chicken Pot Pie, a hefty dish served in individual skillets topped with golden hued puff pastry reminiscent of your grandma’s.

Chicken Pot Pie

Although conspicuously absent from the current menu now, the grilled beer Brat served on a pretzel bun that I sampled was about average. The real beauty on the plate, however, was the German potato salad. I’m not a big fan of potato salad, however, this potato salad, laced with red onions and bacon, nearly brought me to happy tears. No offense to my mother, may she rest in peace, but it was the best potato salad I have ever eaten.

Brat with German Potato Salad

Caramel Apple Martini

If the food is considered the gift of the meal, then dessert is the bow that festoons the gift and ties everything together. All it takes is one bite of the warm Chocolate Chip Brownie and you know you’re ending the meal on a high note. Of course, there are other dessert options to choose from such as Cookie Dough Bites (think along the lines of scrumptious donut holes) and a selection of cheeses, however, if you prefer your dessert in liquid form, might I suggest the Caramel Apple Martini – it’s the best use of Smirnoff Apple Twist vodka and Baileys Caramel Irish Cream that my mouth can think of.

Little Barn is wholly worthy of a second, third or even eleventh visit. As Scott Beck put it, “It’s a great space that lots of thought went into from the building design (inside and out) to the menu. There’s something for everyone and the place has a great energy. Lots of fun.”

He isn’t kidding!

Little Barn 1050 Post Road East Westport, CT 06880 [phone] http://www.littlebarnct.com/

Hours

Mon-Thur 11:30am to 11:30pm Fri-Sat 11:30am to 2am Sun 11:30am to 11pm

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DISCLOSURE: I have no material relationship to any brand(s) or person(s) mentioned in this article. The opinions expressed in this dining impressions article are my own. This was a complimentary promotional meal, and I received no further compensation from Little Barn, their representatives or any related entities.

        Get Your Pub Grub On at Little Barn in Westport @LittleBarn06880 Autumn. It’s a treasured time of year . . . the season to gather pumpkins, sip on a steaming mug of cider and get your hearty fill of comfort food.

[truefoodie-blog]

Roasted pork belly with pear and cider braised cabbage from The Local Public House

[jazzeria]

I had just an inexplicable craving for bangers and mash one night, but the closest ingredients I had were pork and beef breakfast sausages, and parsnips.  So that's what I used.  

Incidentally, I need to make mashed parsnips more often.  Holy crap they're good--and not as candy-sweet as I worried they might be!  That being said, I have to remember that parsnips are not potatoes: I cannot possibly make mashed potatoes in a food processor, but it seems I must use it for pasnips.