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Autumn menu debuts Thursday at Pub & Kitchen
Photo l Michael Persico "Blue Label" spicy pulled pork
Autumn menu debuts Thursday at Pub & Kitchen
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| Photo l Michael Persico |
| "Blue Label" spicy pulled pork |
It's the time of the season for changing leaves and changing menus.� Pub & Kitchen (1946 Lombard St., 215-545-0350) drops some new tastes on their faithful Thursday, Oct. 1.� Fans of the whitefish roll mops from the $3 "Bar Snacks" menu will be pleased to see them return, joined by an intriguing boudin noir with piccalilli -- a traditional blood-enriched black pudding paired with a pickled vegetable relish for contrast.� This half of Meal Ticket was relieved to see her favorite pig sandwich in the known universe remain in the mix.
The booze list underwent a mini-makeover as well, with highlights looking like a Tub Gin Negroni (gin, sweet vermouth, Campari and blood orange bitters) and the cultish and hard-to-find Lucifer Belgian golden ale in bottles for $10.
Click the links for the full bar and dining menus.
Pub & Kitchen Fall Bar Menu 2009
- barstool scientist
- Booze
- Brew Revue
- Chef Salad
- Closings
- Coffee
- Contests
- Dealage
- Dirty Dishes
- Don't Front
- Eat This Immediately
- Field Trip
- Food and Art
- Food and Holidays
- Food and Movies
- Food and Music
- Food and Politics
- Food and Sports
- Food and Web
- Food Blogs
- Food Books
- Food Events
- Food News
- Food TV
- Gifted
- Happy Hour Hopper
- How-To
- In Print
- Interview
- Meal Ticket
- Menu Time
- Not So Quickfire
- Notes from the Weekend
- On Wheels
- Openings
- Patio Drinking
- Philly Beer Week 2010
- Photos
- Private Chef POV
- Product Placement
- Recipes
- Snack Time
- Stiff Drank
- SUPPER
- Tea
- Testing
- Ticket Stubs
- Top Chef
- Vegan
- Vegetarian
- Video
- Weekly Candy
- Weird Regional Foods
- We're Here to Help
- Where'd We Eat?
- Drew Lazor's Ill-Advised Rant Factory
- Pregame
- Ill-Advised Ranting
- The Week Without Meat
- Philly Beer Week 2009
- Real Big
- Where'd I Eat Last Night?
- Top Chef Masters
- The Good Word
- Next Iron Chef
- Arterial Terrorism
- Food and Radio
