Category Archives: Press

Like the taste of that beer? Try adding it to your cooking too

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“Craft beers have a lot of personality, but there’s a lot you can do with regular commercial brews too,” says Jerry Su, chef at Eagle Rock Brewery Public House, the restaurant outlet for one of Los Angeles’ most popular craft breweries. In fact, for a lot of cooking, commercial brews are ideal, simply because the price point is better than for more limited craft offerings. “Coors is a natural for a shrimp boil. With commercial beers, you can also trust that the flavor is consistent. You know what you’re getting.”

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The Best Porridge in Los Angeles

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Carolina Gold Rice Porridge at Eagle Rock Brewery Public House
Carolina Gold Rice Porridge at Eagle Rock Brewery Public House | Photo by Joshua Lurie

Porridge, the result of grains that boil in hot water or stock, supports a range of ingredients and toppings worldwide. Los Angeles has plenty of Asian-influenced and market-driven examples of porridge. Read on and enjoy these 12 leading porridge providers.

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EAGLE ROCK BREWERY PUBLIC HOUSE DISHES OUT MORE THAN BASIC BAR FOOD

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Farro and beets, with fennel, grapefruit and amaranth

Farro and beets, with fennel, grapefruit and amaranth
Courtesy of Eagle Rock Brewery

It’s not every day that a brewery owner talking about his first restaurant endeavor uses words such as “tuna crudo,” “62-degree egg” and “stinging-nettle chimichurri.” But then again, Jeremy Raub isn’t every brewery owner and Eagle Rock Brewery isn’t every beer maker.

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EAGLE ROCK BREWERY PUBLIC HOUSE GOES BEYOND BREWPUB

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The menu goes from small to large, beginning with a couple of elegant raw-fish dishes, moving through snacks such as potted pig and smoked fish dip with Ritz crackers (which is about as pubby as this menu gets), a few almost entree-sized “composed plates,” and on to large-format dishes that run in the $25-to-$40 range and are supposed to feed two to four people. The small plates/large plates setup is familiar enough, but almost everything else about this menu is refreshingly original.

Eagle Rock Public House – Los Angeles Magazine

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There are no burgers here—or wings. This is a brewpub, however, complete with a garage door that opens onto Colorado Boulevard. Chef Jerry Su (brother of Ting Su, who co-owns Eagle Rock Brewery) worked in the kitchens of David Chang and Son of a Gun, and his idea of beer grub is a little different (think farro “risotto” with roasted beets). Try “The Threes” rye American strong ale with the slow-cooked pork cheek, or the Revolution XPA after the tuna crudo with shards of dried black rice puree. Your beef fix comes as dessert, when cinnamon and sugar-dusted beef tendon churrones get dunked in Mexican hot chocolate.

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Dark beer with raw oysters? Chef Jerry Su shares great–and sometimes surprising–pairings from his new brewpub

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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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LA’s 9 New Must-Try Breakfast Sandwiches

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breakfast_sammy

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.

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Good Food’s Weekly Farmers’ Market Digest

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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.