Flavor Trends, Strategies and Solutions for Menu Development

Modern-Day Pub Grub Durty Nellie’s | Palatine, Ill.

PHOTO CREDIT: Flavor & The Menu Staff

Durty Nellie’s has been known for its live music and lively pub scene for years. Deciding to combine that tradition with the gastropub trend and the craft beer movement, it has recently revamped the menu, making Nellie’s Kitchen and Pub the center of its beer and food focus. Part of that redesign brought in some communal tables, as well as sourcing from local, sustainable farms when possible. New menu items include Tempura-Ale Battered Cheese Curds and Vegan Chili-Cheese Knife and Fork Fries with Arrogant Beer Cheese. One of the new shareable small plates that Executive Chef David Kile is most excited about is the Corned Pork Belly Reuben Sliders.

“We were trying to get some Irish back on the menu, per guests’ comments, but we wanted something more contemporary and unique,” says Kile. “The pork belly is extra creamy because of the high fat content, which lends a different mouthfeel than the traditional corned beef.” Using corned pork belly instead of corned beef brisket also provides a more upscale presentation, fitting nicely on a modern gastropub menu. “The combination of flavors and textures bring together a savory experience of sweet and sour that pairs really well with the hoppy bitterness of an IPA. We expect the dish to do really well for us.”

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