Draft Gastropub's Brews Up New Dishes

Draft Gastropub's Executive Chef Carlo Miguel cooks up his quarterly specials including new entrees and an indulgent dessert, all pairing perfectly with their selection of premium European draft beers and fresh brews. Read on for a peek at what's new at Draft Gastropub...

Nothing like a cold beer to start you off at Draft Gastropub, and a glass of Stella Artois should get you in the groove in no time (for more on Draft Gastropub, see my earlier post on their Classic Pub Grub). One of the world's best-selling beers, Stella Artois is enjoyed in more than eighty countries worldwide. A classic Belgian lager, with its distinct golden hue and exceptional clarity, Stella Artois is known for its herbal and mildly spicy hop character pairing well with a variety of dishes.

Draft Gastropub offers a wide selection of premium brews, including Guinness (R) and a variety of cocktails (L) to fit your mood. With a glass by your side, you're just about ready to sample Executive Chef Carlo Miguel's new quarterly dishes...

The Stracci (P 350 Small/P 680 Large), a comforting pasta dish with homemade spent grain stracci pasta topped with shrimps, chorizo, and chili tossed in butter, Parmesan, and herbs for a rich blend of complex yet balanced flavors. The spent grain used in the beer brewing process adds its own unique notes and texture to the pasta for a new flavor experience. Each ingredient weaves its own distinct notes in a seamless blend for a satisfying pasta dish, with its bold flavors pairing well with a cold beer.

Draft Gastropub also offers a pair of rustic meat pies, like the Chicken Pie (P 380), with chicken, mushroom, and double-smoked bacon served Tiger-style with mashed potatoes, mashed peas, and gravy; and the Meat Pie (P 380), a comforting beef and pepper pie. The savory meat filling contrasts with the flaky pie texture, capped by the creamy mashed potatoes and peas, and finished perfectly by the gravy. A meal in itself, each bite recreates the classic London pub vibe with rich flavors.

Roast beef, Hungarian sausage and barbecued pulled pork, all in one sandwich? Absolutely. Meet the Triple Threat Sandwich (P 480), loaded with tender roast beef, spicy Hungarian sausage, and smoky barbecued pulled pork topped with caramelized onions and coleslaw with a side of fries. The hefty sandwich has all your favorites, with the sharpness of the Hungarian sausage, sweet and tart pulled pork, and juicy roast beef tempered by the creamy coleslaw and sweet caramelized onions. One more bite, and another round of beer...

Draft Gastropub's signature dishes and reliable favorites, like the Bleu Cheeseburger (P 395), a US Angus beef patty topped with blue cheese, onion jam, and truffle aioli...

...and the Angry Drunk Mussel Pot (P 780), with plump mussels steamed with Hoegaarden beer, bacon, chili, onions, and fresh parsley served with crisp frites, aioli and sourdough bread, round out your dining experience at Draft Gastgropub.

But save room for dessert. Executive Chef Carlo Miguel served his newest dessert, the classic Beignet (P 220), twice-cooked beignet tossed in confectioner's sugar and served with a warm dark chocolate sauce, to cap your feast at Draft Gastropub. The beignet is soft and chewy with a light crispness on the outside, with mildly sweet notes pairing well with the dark chocolate. The simple and homestyle flavors of the beignet make it ideal for a quick snack or the perfect ending to a meal and a few rounds of beer. 

One more round of Stela Artois for the road, and one more sip to savor the authentic pub experience. With five new dishes on the menu, head on over to Draft Gastropub for a round or two...