The gastropub trend?

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The gastropub trend? - Tue, 07/17/12 3:01 PM
What does everyone think of the gastropub trend?  I live in Los Angeles and over the past year more gastropubs have popped up then any other type of restaurant. Is this the case across the country or just LA-specific? 

Dr of BBQ
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Re:The gastropub trend? - Tue, 07/17/12 5:48 PM
They will sprout like mushrooms and then most will go under. And of course then we will see a lot of used beer making and restaurant equipment on the market. It's sad.

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Re:The gastropub trend? - Tue, 07/17/12 8:39 PM
Depends, the ones that survive will survive because they are willing to adapt to their customers needs & wants. Somehow "high end" food & beer doesn't seem to go together well. GOOD simple food is more suited to beer it seems to me. But then I don't drink beer. David likes a beer with his pizza but he hasn't had a beer in a very long time (hard to believe his folks owned a tavern when he was young). I think the taverns that do and have always served good food at a reasonable price will survive. Trendy is just that, trendy. Here today, gone tomorrow.

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Re:The gastropub trend? - Tue, 07/17/12 9:08 PM
Gastropubs have been in NYC for several years...starting with The Spotted Pig. It works here because it often bridges the gap. A quality menu with creative options and a very talented a bar atmosphere.

Beer Gardens have recently arrived in Hoboken & Jersey City. They focus on a very large selection of beers from all over the world.

Pilsener Haus in <<<Hoboken>>> does amazing business...and it is certainly here to stay.
<message edited by CCinNJ on Tue, 07/17/12 9:31 PM>