Stolen with permission from Jeremy Leech, Executive Chef of reBar in Brooklyn, New York, this recipe has an unusual combination of flavors and textures and is delicious. Served on reBar’s small plates menu, the dish can be enjoyed for dinner, lunch or brunch. The menus at the restaurant are divided between small plates and mains and rotate seasonally – it is a gastro-pub menu which focuses on organic and locally sourced ingredients, designed for beer and wine pairings.

Hot Dogs, Beef Franks or Duck Confit Sausage are served with garlic chips and condiments such as horseradish mayo, cherry mustard and caramelized onions. Popcorn even gets the gourmet treatment with topping choices like drawn butter, sage brown butter, bacon fat, duck fat, mixed herbs, garlic and paprika. Pretzels come stuffed with savory ground beef, three cheeses, garlic mashed potatoes or polenta, and Stuffed Rolls become meals in themselves with varieties such as Duck Confit, Corn and Mascarpone, Pulled Pork and BBQ, Grilled Veggies, Turkey, Provolone and Roasted Tomato, and Sweet Pea and Parmesan.

Whether you visit for lunch, brunch, dinner or just a little something at the bar while enjoying over one of reBar’s 15 taps and 120 bottled beers, Chef Leech has created a fresh prospective on pub food!

About the chef: coming by way of Portland, Oregon and Orlando, Florida where he began his cooking career, Jeremy Leech joined reBar in late 2009; most recently the Executive Sous-Chef at Flatbush Farm in Park Slope, Brooklyn, Jeremy brings his own take on American Continental Cuisine to reBar.

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