FOOD SCOOPS: BREWER’S SUPPER AT CHLOE’S

By REBECA ARANGO
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Back in November, we published a story on local favorite Golden Road Brewing, with a focus on their lofty Atwater on-site pub. When I visited last October to interview owners Meg and Tony, there was a lot under construction—including the now-open private pub Chloe’s. Done up in a cozy mix of swank and kitsch, the dark old-school tavern has been operating for months now as an events space, a pit stop on brewery tours, and a meeting grounds for Golden Road’s beer industry club. But at last, you don’t really need a grand reason to hang out here: Golden Road has introduced a Wednesday Night Brewer’s Supper to end your hump days on a high note.

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I got the chance to stop in and try the dinner and was thoroughly impressed. Chef Adam Levoe has devised a series of mix-and-matchable small plates to go with GR’s distributed mainstays like Point the Way IPA and some of the more esoteric batches their brewers concoct for in-house visitors (you can always pick up a growler full of course). Each dish comes with an accompanying pour, inviting you to experience the gastronomical potential of beer in the same way wine-os have been doing it for years. Items like Beef Tenderloin Carpaccio and Duck Confit Croquettes lure out the omnivores, while true to Golden Road form there are enough Vegan dishes to satisfy an animal-free diet. Diners choose three savory plates and a dessert, sipping four glasses of beer over the course of the night. With really tasty eats and super interesting drinks, the adventure is well worth the $38 price tag. Read on for highlights and to peep the full menu.

{ For reservations starting at 6pm on Wednesday, March 13th,  contact Megan Canto at [email protected]  }

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Brewer’s Supper

Sample Menu Items:

Roasted sunchoke puree with fried parsnip chips and “creme fraiche” (vegan)

 paired with Get Up Offa that Brown

Duck confit croquettes with cranberry-orange compote

paired with Golden Road Hefeweizen

Half roasted quail stuffed with mushroom-bacon duxelle and chorizo cream

paired with Golden Road Kolsch

Smoked lentils with grilled fennel (vegan)

paired with Golden Road Barleywine

Beef tenderloin carpaccio
paired with Golden Road Berliner Weisse

Roasted broccolini with “bernaise sauce” (vegan)

paired with Point the Way IPA

Pearled barley risotto and broccoli ribbons (vegan)

paired with Le”brah”ski Russian Imperial Stout

 

soup

 

Here’s the Roasted Sunchoke Puree, a vegan soup served with “creme fraiche” and fried parsnip chips. It’s smooth and savory with a hearty flavor somehow achieved without any meat broths! It pairs great with the Get Up Offa that Brown (available canned at Whole Foods), a vaguely sweet brown ale that won’t scare anyone away with bitterness.

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The Broccolini, served with Golden Road’s new-and-improved Point the Way IPA. The new Brewmaster Jesse Houck has tinkered with the formula, now being offered in a convinient 6-pack of 12 oz cans.

 

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The highlight of my dinner was the quail. It was super juicy and just exploded with bacon-y goodness and sopped up all that tasty chorizo cream sauce. The Golden Road Kosch washed it down with elegance.

beans

Lentils! Smoked with grilled fennel, these wonderful little beans really sing. The Barleywine was one of the most intriguing new finds. It’s beer alright but has a tart wine edge to it.

 

dessert

Parsnip cake was a richly spice dessert, with real cream cheese on top (there’s strawberry shortcake for vegans). For the liquid accompaniment, GR’s Berliner Weisse was mixed with some authentic German woodruff syrup to end the night on a sweet and sour note.

 

 


Golden Road Brewing
5410 W San Fernando Rd  Los Angeles, CA 90039

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