Gastropubs, something between a restaurant and a bar, are a British institution that is invading the US, say news reports.
They basically serve high-quality meals crafted from locally-sourced ingredients in a relaxed atmosphere. The rise of the trend began in England in the 1990s when pub owners began to look at meals beyond microwaveable hamburgers.
“Already hot in London and making their way to U.S. cities, gastropubs might be the next trend to come down the pipeline,” writes Entrepreneur.
The term "gastropub" is open to interpretation, but the short version is an English-style pub that serves high-quality cuisine.
“In America, restaurants such as April Bloomfield’s Spotted Pig in New York City and Paul Kanh’s The Publican in Chicago embrace this young tradition,” says a press release.
Some examples:
• The Point in Upper Saranac Lake, New York, is guided by executive chef Mark Levy who was named two years ago as Britain’s “Gastropub Chef of the Year.” He says the restaurant serves “simple, happy food” such as hamburgers (made from upscale ground Wahyn ribeye” and fried chicken.
• The True in Mobile, Alabama, is known for its local beef dishes. “I still like purees as I think they add a lot to a dish,” says Wesley True, who worked alongside such famous chefs as Gordon Ramsey.
by David Wilkening
