FLAVORS
Bar RAISING the on CLASSIC AMERICA
To some operators and guests, a gourmet approach to retro
American comfort food makes the most sense at the bar.
By Jody Shee
THE day has come—evidenced by the
success of gastropubs—when going to the
bar for drinks and dinner is just as natural
to guests as making reservations at a
fancy white-tablecloth restaurant. Only, bar
food is cheaper.
The changing dining psyche has been a
huge boost for bars, which typically have
made their fortune by the glass. Now,
offering great small-plate approachable food
at reasonable prices is a recipe for success.
And among bar food trends is classic
American comfort food with a creative
twist. Pretzels, macaroni and cheese,
pizza, fries, meatloaf and tater tots already
have instant access to the American heart,
but with a little culinary crafting, these
items become superstars on the bar menu.
NIBBLES AND BITS
Next to tapas, bar/pub food is the up-and-
coming thing, says Thomas Macrina, CEC,
CCA, AAC, executive chef at The Desmond
Great Valley Hotel and Conference Center,
Malvern, Pa. “A lot of people want appetizers
for dinner. They want small plates so they
can try different things. We are here to take
care of what the customer wants.”
For the customer who leans toward
pretzels, Macrina made must-haves out
of his soft pretzel rolls when he put them
on the menu with mushroom, crab and
Italico™ cheese dip. He slices the roll in
half lengthwise and uses the bottom to
hold the dip of Maryland crabmeat sautéed
with a blend of wild mushrooms. He adds
spinach and julienned sun-dried tomatoes,
blends with cheese, and seasons with salt,
Melt Bar and Grilled
This Big Popper sandwich
is a take on jalapeño
poppers, deep-fried and
all. It’s one of the most
popular sandwiches on
the menu at Melt Bar and
Grilled in Lakewood, Ohio.
