The gastropub trend?

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? 

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.

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.

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.