The gastropub trend?

Re:The gastropub trend? (CCinNJ)

Tue, 17 Jul 2012 21:08:43 GMT

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 Chef...in a bar atmosphere.

http://thespottedpig.com/hh_food.php?menu=dinner

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

http://www.pilsenerhaus.com/

Pilsener Haus in <<<Hoboken>>> does amazing business...and it is certainly here to stay.

Re:The gastropub trend? (lornaschinske)

Tue, 17 Jul 2012 20:39:15 GMT

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.

Re:The gastropub trend? (Dr of BBQ)

Tue, 17 Jul 2012 17:48:45 GMT

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.

The gastropub trend? (RestaurantBiz)

Tue, 17 Jul 2012 15:01:29 GMT

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?