During its renovation this summer, the space that would become Public House on Colorado Boulevard (previously Fatty’s), was an epicenter of anticipation for Northeast L.A. food and beer enthusiasts. Finally, to the delight of curious neighbors ready to pack the place, the Eagle Rock Brewery offshoot made its debut earlier this month with chef Jerry Su (Bouchon, Momofuku, Son of a Gun) at the helm. Complementing co-owners Ting Su (the chef’s sister) and Jeremy Raub’s game-changing craft beers on tap, the chef has created a menu of dishes much more sophisticated than basic brewpub fare—potted pig with quince mostarda, and seared scallops with raisin miso are just two examples.
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“We decided that pizza, burgers and fries won’t be on the menu. There are already great places around here that do those things very well, like Oinkster and Casa Bianca. We have room to be a bit more ambitious.”
The food at this beer-focused restaurant isn’t what you’d expect for a brewpub. The brunch menu is the perfect example, as is the sourdough French toast breakfast sandwich. A perfect balance of savory and sweet, the French toast is filled with sharp cheddar, a Neuske’s bacon patty and fried egg, which just begs for a drizzle of maple syrup.
This week market manager Laura Avery talks to Damien Raquinio, co-owner of Golden State Papaya, the first commercial papaya farm in California. We also hear from chef Jerry Su who is shopping for stinging nettles. He uses the spikey greens in a stinging nettle chimichurri at Eagle Rock Public House.
If you haven’t been by the new Eagle Rock Brewery Public House, you’re missing out on a menu that’s anything but pub grub. There are freshly shucked oysters, slivers of Broadbent country ham with mini cornmeal biscuits, and one heck of a pork chop from Cook Ranch. – See more at: http://www.lamag.com/digestblog/let-eagle-rock-brewery-cater-super-bowl/#sthash.Qxh9oOqX.dpuf
Chef Su hints at classic pub fare on the menu but favors modern gastronomy. A graduate of the Culinary Institute of America at Greystone in Napa, Su has worked with Michelin star chefs Thomas Keller from Bouchon and Momofuku’s David Chang. At Del Dotto Vineyards in St. Helena he refined his talent for pairing food with wine. Eagle Rock Brewery’s beers have a sophistication as refined as many wines so it was a logical next step to make beer-centric food pairings.