Hey! It's Pat again.
I wanted to let you know that we are testing the waters, meaning that we're testing steaks, pork chops, and brats on our newly rebuilt Vulcan broiler. Chef Matt and I have been testing some of our menu items, and I have to say that things are tasting pretty good! This kitchen was a successful culinary institution with the Grund family for 30 years and we are up for the challenge to restore the Hop Angel Brauhaus to the same glory.
For me, opening the kitchen at the Grey Lodge, and building it to what it is today, has been very rewarding. The recognition, over the years, that the Grey Lodge has received has been motivating. With the Hop Angel Brauhaus and its previous history and fine reputation to build on I believe that this is a great opportunity and I look forward to a great future for this restaurant.
More updates coming soon........
if you guys need help w/ any of the 'taste-testing'...I know how burdensome that can get...feel free to give me a holler. Just trying to do my part.
ReplyDeleteLooking forward to tasting all your hard work
ReplyDeleteHey, I know your menu will be very much German, just wondering if you'll have any vegetarian items on it? Hope so.
ReplyDeleteAny chance of schweinhax'n?
ReplyDeleteYes to veggie and gluten-free items.
ReplyDeleteI'm sure schweinhax'n will be around at least as a special. mmmmmm
Available for any and all food tasting! Always!
ReplyDeleteVegan options a possibility?
ReplyDeleteVegan definitely going to happen, plus gluten-free.
ReplyDeleteI was in Last Thurs. 9/16. I was at the bar and I had the Hackepeter. It was very good. But I have a couple of suggestions: A looser pack of the meat, it will better show that it is fresh ground. I know it is probably hand formed but a mold of some sort may allow for a looser pack. A second suggestion is more pickled shallots with the dish.
ReplyDelete