What’s the Deal with…Gastropubs?

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This food-and-drink phenomenon is spreading across the globe, and the Twin Cities is no exception.

Image credit: Wikipedia

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By: Jennifer Mitchell

We all know London has its trademark wood-paneled and cozy pubs. In England, pubs have mainly served as drinking establishments, with little emphasis on food. Pub food began with cold dishes like the ploughman’s lunch and gradually expanded into dishes like fish and chips, shepherds pie and shellfish.

The relatively new concept of the “gastropub”—combining the best of the drinking and eating worlds—was coined in England in the 1990s. Gastropubs started to show up in the U.S. around 2000. In New York City The Spotted Pig appeared on the map and in California, Harrison Ford’s son Ben opened Ford’s Filling Station.

Soon the trend caught on in between the coasts, including here in the Twin Cities.

Gastropubs usually showcase better-than-typical bar or pub food (i.e., not chicken tenders and cheese curds) and craft beers. The gastropub is not to be confused with local establishments that recreate the British vibe, like Anchor Fish & Chips, which has wonderful food but requires patrons to eat in order to drink, separating it from the true gastropub genre.

The gastropub is laid out for service, usually with equal parts pub and seated dining. What differentiates a gastropub menu is a well-balanced selection containing multiple courses, so the focus is not just on burgers and appetizers. Typically a gastropub does not require advance booking for a table but that does not mean there will not be the occasional wait.

Most of our local gastropubs focus on serving dishes with seasonal, locally sourced ingredients and craft beers alongside less expensive beers. Just this summer and fall there were several gastropubs opening. The best way to see what all the fuss is about is to go visit one:

Local Gastropubs

Buster’s on 28th – Mussels, artisan pizzas and custom beer flights—need we say more?
Republic – Thirty-two beers on tap and affordable “real” food.
The Blue Door Pub – more of a pub vibe, but the menu is much more than pub fare.
The Muddy Pig – Wide selection of world beers and an expansive menu.
The Lyndale Tap House – The place for pit meat and choice meat selections.
The Public House – This menu has an emphasis on tacos and 12 craft beers on tap.
The Town Hall Tap – Some familiar bar-fare favorites with the volume turned up.
Victory 44 – Focused on gourmet foods and good beer with more seated dining.
Pat’s Tap – From the owners of Red Stag, Barbette and Bryant-Lake Bowl.
Pig & Fiddle – A sister pub to St. Paul’s Muddy Pig (see above), check out this new addition to 50th and France.