What's new and fresh at Eldorado's Brew Brothers
Blending fresh beers and delicious bites with live music seven nights a week, The Brew Brothers is a hot spot for recreation and refreshment. By paring down the restaurant's extensive menu, Chef Mark Granucci has tightened his focus on fresh ingredients for classic dishes. As the new menu rolls out, Granucci and brewmaster Greg Hinge take a few minutes to talk shop with Taste.
How has The Brew Brothers menu changed?
We removed 27 dishes from the menu to hone in on The Brew Brothers' classics, using fewer ingredients and focusing on freshness. We're also doing daily specials now during the week, such as soup-and-sandwich combinations and a blue-plate special, and we've gone to a thinner pizza crust.
What will folks find on the new menu?
We're going back to classic dishes that The Brew Brothers' guests have told us they enjoy. We're bringing back items like a meatloaf dinner with port-wine gravy, carmelized onions and mashed potatoes. Our classic chicken apple salad, which has been on the menu for 20 years, is still on the menu and going strong.
Tell us more about your new daily specials.
Different nights are themed, and the daily specials are tied to the theme, like Mexican food on Mondays, teriyaki rice bowls on Thursdays and fish Fridays, featuring a special and either Manhattan clam chowder or classic clam chowder.
What's changed in the appetizer department?
Garlic fries are back on the menu, and one of our new appetizers features waffle-cut fries topped with The Brew Brothers' cheese sauce, bacon, green onions, sour cream and sliced jalapeños. What goes better with beer than hot, spicy, salty food?
Speaking of beer, what's on tap at The Brew Brothers?
We do six beers on a permanent basis, ranging from a light European-style beer called kolsch to stouts and IPAs. About once a month, we try to have a new special on tap.
How do you create the new beers you feature each month?
We talk with our customers about their favorite flavors or a style they would like to see on tap, and we also come up with ideas for beers from the smells and flavors of everyday life.