Executive Chef Ben Peine and our culinary team revamped our daily Beer Hall offerings, adding new options to never-leave-the-menu favorites. All of them are available now and all offer an excellent reason to get out of the house this winter and try something new with your hog frites.
MUSSELS—these return to our shareables section in an aji amarillo broth with house-made chorizo and grilled focaccia.
DARKNESS BANGER & MASH—this twist on a British favorite uses Darkness in the sausage blend and berbere smashed yams for the mash.
DEVILED EGG SALAD TOAST—Old Bay fans, rejoice. Slathered on toasted sourdough with pickled cocktail onions and fried capers.
EL NINO ENSALADA—the house-smoked chicken we use up in Surly Pizza Upstairs gets added to this mix of baby greens, queso fresco, puffed quinoa, and Peruvian pepper vinaigrette.
GINGER CABBAGE SALAD—featuring grilled sambal pork belly, pickled cucumber and carrot, cashews, scallions, ginger miso vinaigrette.
CAULIFLOWER SOUP—with curry pickled cauliflower, hazelnuts, and sourdough.
SMOKED BAVETTE STEAK—enjoy this extremely tender cut with yucca fries, smoked almond aioli, and pickled red onion.
DESSERT—it may seem difficult, but you absolutely need to save room for dessert. Chef Joanna has outdone herself once again with a decadent BANANA CAKE, an even more decadent PASSION FRUIT CRÈME BRULEE, and the whatever lies beyond decadent CHOCOLATE CAPPUCCINO MOUSSE CAKE.
As for the crowd favorite LUTHERAN FUNERAL BARS, the first selections of the year are Turtle, Cranberry Lime Zest, and Orange Cream Cheese Brownie.
The days are getting longer now (really, we checked). Celebrate with us.
