Introducing Reuben's Brews' latest expansion, Reuben's Eats. At the brewery's Taproom in Seattle's Ballard neighborhood.
Either at someone else’s dinner table or your own, one cannot avoid the symbiotic relationship between food and drink. Be it pasta or steak with wine, a cheeseburger or fried chicken with a pale ale, or a citrus accented glass of sparkling water with a neutral field green salad, we all support the religious teachings of food and drink.
For those who visit the countless brewery taprooms, littered throughout Seattle, it has become a staple to bring your own food or have it delivered to you paired with a brewery ale or lager. All of this is, of course, by design as breweries have long-ago moved away from the British pub-style approach of providing both a hot meal and a hearty ale or lager.
Enter the food truck, a novelty born out of recession but whose concept is much older.
With a streamlined menu, hosting a handful of entrees, appetizers, and desserts, food trucks offer everything from Łumpia to burritos and from cheeseburgers to wood-fired pizza. All a brewery taproom needs to do is inquire on availability, provide some insight into their customer volume, and if a food truck is interested they will drive over. And for many breweries throughout Seattle and the country, this model has worked well.
Inspired by their relationship with food truck vendors, Adam and Grace Robbings, co-owners of Reuben’s Brews in Seattle’s Ballard neighborhood, have invested in their own onsite eatery. Welcome to Reuben’s Eats.
Built as a permanent space, adjacent to their onsite beer garden and taproom, Adam and Grace hired the talents of former food truck owner Kirsten Ohlendorf and seasoned chef of 13 years, Mark Abrahamsen.
Having started their own food truck, Chomp, many years ago, showcasing an out-of-the-box approach to burritos, Kirsten and Mark bring a tremendous knowledge of servicing the city be it as a catering host, a mobile commissary at corporate campuses, or at various breweries throughout the area. With a prior resume that included sweat and hours at restaurants including Canon and Tilth, this duo intends on making a statement with this new concept.
A supporter of locally sourced ingredients from producers like Bavarian Meats, Firefly Kimchi, or Sea Wolf Bakery, Ohlendorf shares her approach.
I'm an advocate for the Slow Food movement and for general mindfulness as it pertains to our interactions with food, from the field to the table. We’ve approached recipe development for our food the same way we’ve always approached our beers: unbound by constraints, with an unwavering focus on quality. And while our menu will evolve over time and periodically include specials, we’re especially excited to be a dependable option for great food, every day.
During our visit, under some dark conditions, we enjoyed their Fried Chicken Sandwich, which includes “Pickle-brined thigh, shredded cabbage, Fresno pepper, Hazealicious*glaze, aioli, along with Doughnut Holes, which included a huckleberry compote and whipped creme fraiche. Admittedly, we made the mistake of attending another food-focussed event, so our appetite didn’t allow us to enjoy several other menu items, many of which were vegan, vegetarian, or gluten-free.
However, the brewery was kind enough to provide some stock images which visually represent many of the kitchen’s recipes.
Pictured Reuben’s Caesar, 1/4 lb. Pilsner Brat, & Vegan Sausage. image courtesy Reuben’s Brews & Reuben’s Eats
Excited about the newest expansion by the brewery, Adam Robbings is proud of the diverse menu supporting many dietary needs, while supporting local producers. And for Reuben’s Brews’ Grace Robbings she is loving the style options available on both their Fried Chicken Sandwich and Reuben’s Special Fries, including their favorite The Kimcheese, available vegetarian and includes kimchi, Reuben’s beer cheese, and garlic chili crunch.
Pictured Reuben’s Fried Chicken Sandwich ‘styled’ and Reuben’s Special Fries and loaded. image courtesy Reuben’s Brews & Reuben’s Eats
For regulars and newcomers to Reuben’s Brews Taproom, at 5010 14th Avenue Northwest, the hope is you'll continue checking out Reuben’s Eats, as the kitchen develops their menu, over the weeks and months to come.
For updates and more, visit http://www.reubensbrews.com/.
