Pub Grub: How Alehouses, Taproom Pubs, and Beer Halls are Becoming McDonalds

I like beer too much and respect too much the amount of effort, creativity, and skill that goes into making American craft beers to continue to settle for the same tired old crap as an accompaniment.

(This post originally appeared in the version of The Pour Fool, back in 2014. It was requested by about a dozen readers who had read my bio and saw that I used to be a chef for about three decades…which was far longer than that little tangent should have gone on. It was also prompted by two separate requests from young entrepreneurs in Denver, about eight weeks before this appeared, who were thinking of opening one sports bar and one alehouse. I was asked, in both cases, to give them a menu that would avoid – or at least tweak severely – the usual pub grub clichés.

Today, I’m delighted to say, this universal sameness HAS changed – a bit. But, still, in maybe 85% of all American pubs, the menus read just as I have described here. The restaurants which ARE working with Indie Beer offerings and THINKING about their food are doing tremendous things, these days…which results in me, turning over $$$ more and more often. Special Mention must go to 7 Seas Brewing, right here in my own ‘hood, Tacoma, Washington, in which JamieKey Jones and her food staff have installed 3UILT, a truly exceptional pub food eatery that does almost everything right and avoids clichés as though they had fangs and a rattle. Any pub menu on which you can find a jackfruit(!) sandwich that’s actually good AND popular…well, that’s slam-damn truly Outside The Box.)

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