gastropubs galore

You wouldn’t expect to see any linkage between the terms “pub food” and “A Fare Extraordinaire,” now would you? Pub food is notorious for being soggy, bland and well, enjoyable only after a few pints of ale. AFE food, on the other hand, is spectacular in every sense of the word.

Houston has developed one trendy little bridge that connects these two phrases, however. A special term called Gastropubs.

Gastropub is a combination of the words pub and gastronomy (the art of culinary cooking), and was coined in 1991 by two Londoners, David Eyre and Mike Belben. David and Mike took over a British pub named The Eagle, and for the first time in history, concentrated more on their quality of food than their drinks.

 

 

 

 

 

 

 

 

 

Since The Eagle, this trend has rapidly spread, and all of us at A Fare Extraordinaire could not be more pleased that the trend has finally caught fire in Houston. 

How do you know when you’re dining in a Houston gastropub?

 1. The food options fit on one page, but the drink menu might as well be a leather-bound book.

2. This said food menu is usually printed on piece of cardstock and appears to be nothing to write home about, but the sophisticated and impeccably chosen food ingredients, restaurant décor and music are anything but.

3. The appetizer menu items are as simple as “popcorn,” but come to find out it’s cooked in delicious duck fat or truffle oil.

4. They sport cheeky names better suited for bars than restaurants like Branch Water Tavern, Block 7 or BRC (Big Red Cock…don’t worry there are red roosters everywhere in this joint to tone this play on words down).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

So next time you’re headed out for a drink with friends (and you know AFE isn’t catering), head to one of these fun new wine/beer/cocktail joints and let your taste buds indulge as if we were there with you!