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

By | Press, Recipes | No Comments

“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.”

View full story

More Than Your Typical Brew Pub

By | Uncategorized | No Comments

Whether you want to try a new dish or have a couple beers with some friends, Eagle Rock Public House is the place to be. The reputable establishment has a ton to offer its patrons, including an impressive list of craft beers and dozens of delicious food options. Not to mention all the ingredients used are locally sourced, making it the perfect place for your regular neighborhood hang.

Link to full article

The Best Porridge in Los Angeles

By | Press | No Comments
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.

Link to full article

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

By | Press | No Comments

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.

Link to full article

EAGLE ROCK BREWERY PUBLIC HOUSE GOES BEYOND BREWPUB

By | Press | No Comments
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

By | Press | No Comments

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.

Link to full article