|steak tar tare, house pickles, Wrecking Bar whole grain mustard, crusty bread|
Chef Terry Koval just sealed a fresh barrel of Wrecking Bar Brewpub whole grain mustard in a Collier and Mckeel Tennessee Whiskey barrel. After a month of aging, the blend of yellow and brown mustard seeds, apple cider vinegar, and spices will have a hoppy kick, melding with the Wrecking Bar beer of the season and the smoky richness from the barrel. It will then be used as an ingredient in dressings, German-style potato salad, hollandaise on house made pastrami hash, accompanying Bernhard's Bakery Bavarian pretzel and with beer brats made by Rusty Bowers at Pine Street Market. It pairs well with the new addition to the menu- the steak tar tare and pickled veggies slate with crusty bread. As fresh, local peppers (including those in the Wrecking Bar garden) start coming in, Terry plans on starting some hot sauce in barrels as well.