Well-executed, creative pub food is gaining traction on American menus. Here are recipes for your whole menu that reflect the best of this casual-food trend.
Want to pull off the ultimate hat trick in menu development? Look to our pub food recipes—reinvigorated, craveable and familiar. First, it answers the comfort-food trend with lyrical accuracy. Second, pub food works beautifully on today's modern menu, where the appetizer category shares space with small bites and snacks, and the entrée list accommodates with half portions and shareables. Third, there is no better expression of today's casualization trend than imaginative, memorable pub food.
BEEFY PUB FARE
BETTER THAN FISH 'N CHIPS
Hone Your Craft
Today's diners value the craft behind culinary creativity, as well as the provenance of ingredients. Adding craft beers to your beverage program is a great extension of those values. And it can lead to better sales. The craft beer market is booming with double-digit sales growth in 2011. The Brewers Association reports that since 2004, craft brews have doubled their market share to almost 6%, with 250 breweries opening last year—the highest total since the 1880s. What constitutes a craft beer? The industry group defines craft beer as that made by a relatively small, local or regional brewery, producing fewer than 6 million barrels annually.