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    Entries in Bar Tabac (5)

    Thursday
    Aug142014

    Picture this… Beef and Beer

    Stout & Hanger Steak at Jack the Horse, Brooklyn, NY…

     

    I.P.A. & Hanger steak at Poppers at the Mill (CLOSED), Newmarket, NH…

     

    Sweet Action & Hanger Steak w pepper sauce at Bar Tabac, Brooklyn, NY…

     

    Was there a pattern there?


    Monday
    May262014

    Beer and Food This Week-End

    First is a stop on Friday at Bar Tabac, on Smith Street, in Brooklyn. The shrimp are topped with a teaspoon of guacamole and sit on a corn chip. The Six Point Brownstone adds a roasted flavor.

    Now it’s Saturday evening and a visit to Jack the Horse on Hicks Street in Brooklyn Heights. The asparagus is grilled and topped with a sunny-side-up egg and shaved parmesan cheese. The Kelso Pils ads a refreshing tang to the rich egg and distinctive flavor of asparagus and sharp lactic tang of the cheese.

    The main course was a grilled pork rib chop with grits and roasted Brussels Sprouts and Broccoli Rabe. The rich pork was challenged by the roasted veggies and tangy grits but the Atlantic Coal Porter kept things in harmony.

    Sunday called for a visit to Henry Public and a set featuring “The Milkman & Sons” a trio of guitar (acoustic), standing Bass and violin and music of the 30’s and 40’s… served with Davidsons Milk Stout and local oysters.

     

     

    And that’s all!

    Saturday
    Jun012013

    Between Services

    Over the years I have divined the fact that the best time to visit a place that I have never been to before is “between services”, from two in the afternoon to four o’clock. That is when the shift changes. This is when I can catch the gossip and listen in on how the lunch shift went and what to look out for later in the evening. Changes in the menu and the dinner menu are explained and the specials are tasted and explained. However, as a “regular” you can also pick up on the latest news to know.

    At lunch on Tuesday…

     

    A Chef Salad and a Brooklyn Lager at the Broome Street Bar & Grill… The news was good for Little John and his saga of the Jack Johnson poster. The bartender Mark had a gig and was looking forward to it.

    Lunch on Wednesday…

     

    The first of the season… Mussels Meuniere and Frenched Fried Potatoes with a Six Point Sweet Action at Bar Tabac, perched at the corner of the bar… windows open and the temperature rising towards ninety degrees Fahrenheit… Chef Fingers reminded me that Henry Public features oysters on the half shell and some local beers. So I made plans for lunch on Friday… made even more memorable in celebration of getting a book proposal out!

    First course…

     

    And the main course… A half-dozen Pemaquid Oysters and a pint of Six Point Righteous Ale… and then another half-dozen and another Righteous pint.

     

    Cash only! Just covered the bill… I’ll pre-tip the bartender first thing next Friday.)

     

     

     

    Sunday
    Jan202013

    Tatting Belgian Lace

    First of all… “Tatting” is what you do to stuff that is finer than yarn. If you are doing the same thing, more or less, it is called knitting. I suggest you visit “Tatting” and “Knitting” if you want any more information.

    The following two pictures are graphic representations of what, in the world of beer-geeks, is known as “Belgian Lace”. The origins of this phrase are loosely based on the effect that an all-malt brew has on head retention. It seems that the foam/head on a brew is brewed with almost all malt. The resulting foam has a particular tendency to cling to the side of a clean glass. Each sip results in another “ring” of this lace. The following will lead you to much more than you will ever want to know on the subject… Belgian Lace.

    What all will agree with is that for each sip of the brew a “layer” of Belgian lace is left to remind you how many sips you have enjoyed.

    For your inspection I offer a graphic representation of the Belgian Lace as it was “tatted” on the sides of a pint of Sixpoint Brownstone this afternoon at Bar Tabac…

    In order to assure myself that I still had some sort of “tatting” skill, and an order of “Steak Frites” my “tatting” improved somewhat…

    That’s my story and I’m sticking to it!

    Tuesday
    Jun262012

    Beer Drinking Notes… Food Memories

    This morning, as I was sorting the latest “beer porn” entries, I took a moment to determine just how many illustrations were in the “Beer Photos” folder. There were over 1,500 beer-specific pictures. This did not include the Craft Beer Conference or any of the various road trips. The search turned up more and more food and beer pictures that brought some rather pleasant memories to mind.

    The first is, as you can see, about 19 years old… It was taken when I was editor of Beverage Media and would spend many an afternoon sipping beer at “Nick & Eddie” a restaurant of some reputation at the time, located on the North West corner of Sullivan and Spring Streets in Manhattan. It was there that I learned that a Pilsner went just fine with seared tuna and caviar.

    More recently fortune found me visiting New Hampshire quite regularly. One of the pleasant things about that state is that you can legally have a beer for breakfast, even on Sunday… as you can see from the photo bellow taken on 20 May of this year at the Lamprey River Tavern in Newmarket, NH.

    The following picture, taken at Bar Tabac in Brooklyn, NY, was taken to illustrate a piece I wrote on fried “Frenched” potatoes… and those were some of the best I have ever tasted.

    Back in New Hampshire the beer and potatoes were joined by a hamburger. This is not your usual hamburger. Pictured bellow is a Rocky’s Burger “Special”… the “pot luck” of burgers. You placed your order for well-done, medium or rare and they did the rest. You had to have faith to order one of those burgers. Now under new management, what you see is a “gone but not forgotten” memory.

    Back in Brooklyn, USA the Chip Shop on Atlantic avenue can boast that they will deep fry anything. I can assure you that their Deep Fried Twinkie is a perfect match for a pint of Newcastle Brown. On the other hand, and more traditionally, their curried chicken on chips, featured bellow is also a fine match for a pint of bitter.

    Now that summer is here I will greatly miss my visits to Pit Stop, a bistro owned by my friend Chef Laurent. Now it is a Thai restaurant on Columbia Place in Red Hook, Brooklyn. But once upon a time the pan roasted Dorade with mashed potatoes and ratatouille they served was perfect with a Hoegaarden … as you can only see.

    But the fond memories of food and beer must finally find its way into the realm of traditional comfort food… macaroni and cheese. The following was a special pasta dish recently served at the Portland Brewery, in Portland, NH. The special take on the dish… seafood… of course.

    And there you have them… some of my fondest beer and food memories. By the way… what is your favorite beer and food combination?