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Restaurant review: Trubble Brewing

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Trubble Brewing


Where: 2725 Broadway
Phone: 267-6082
Hours: 4 p.m.-10 p.m. Wednesday-Thursday; 4 p.m.-12 a.m. Friday-Saturday; 11 a.m.-7 p.m. Sunday
Website:
www.trubblebrewing.com/
Facebook: https://www.facebook.com/troublebeer/

Menu sampler
* Trub cheese: $7
* Kale salad: $3 side; $6 full
* Short and sloppy sandwich: $11
* Granny after Dark sandwich: $12
* Fortland Farm bowl: $9
* Crispy Drums: $6 two drums; $11 four drums
* Biscuits and gravy: $7
* Black bean breakfast burrito: $7
* Breakfast salad: $6
* Cranberry orange coffee cake: $3

 
Copyright 2014 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.The Associated Press
Monday, January 11, 2016 09:02 pm
Brewpubs are trendy right now, and Trubble Brewing is a welcome addition, not least because of its farm-to-fork philosophy.  The first thing I noticed at Trubble Brewing was how much more open the restaurant seemed since its days as Chappell’s. The massive bar that was along one wall of Chappell’s took up a lot of space. There’s still a wooden bar, but it’s at the back of the room. The exposed brick walls and mixture of wood tones make Trubble Brewing a place you’d like to hang out and have a drink and some great food. A Chappell’s sign on one of those exposed brick walls is one reminder of the building’s previous tenant.

On the menu the Trub cheese was described as a spread is “served with some sort of carb-licious beer-cheese delivery system.” In this instance the delivery system was mini twist pretzels. The spread was creamy but still thick enough to stick to the pretzels. The beer-caramelized onions held their flavor against the sharpness of the cheddar cheese. There was no aftertaste, despite the spread being laden with onion bits and topped with chives.

There was a lot of cheese spread. We nibbled on it throughout the meal and still had enough to bring home for a midnight snack. How good was it? Good enough that it was gone long before midnight. 

After the cheese I needed something green. The Kale side salad was the perfect contrast to the Trub cheese. The ribbons of kale were tender and easy to eat — there were no traces of tough stems. The Tahini dressing was a nice twist to add a Middle Eastern flavor to the salad. The pungent Parmesan cheese and nutty flavor from the toasted panko crumbs made this one of my new salad favorites. With each bite, I liked it more and more. Before I knew it, the bowl was empty.

My dining friend ordered the short and sloppy braised beef short rib sandwich. The meaty sandwich came with a cup of pickled jalapenos, in case you want to kick up the heat. The pull-apart beef had a rich flavor that was infused with Trub Brewing’s tomato-based magic sauce. The entree was served on a shiny, silver baking tray that proved very utilitarian given the “sloppy” nature of the sandwich. The only suggestion she had was to add some more magic sauce to really make the sandwich sloppy. 

The naked French fries - house-cut fries with house ketchup - were really good, too. The sweet ketchup was tasty and the fries were also pretty darn good when dipped into the Trub cheese.

 

Upon a recommendation from our server - just part of the excellent service we experienced on our visit -  I picked the Fortland farm bowl entree. This dish  was a healthy take on comfort food. Warm quinoa, julienned carrots and radishes, and spicy tofu with a splash of Korean kimchee sauce, pepitas (pumpkin seeds) and a drizzle of Tahini dressing over mixed greens made for an intense international blend of flavors. If I hadn’t been so full at the end of the meal, I would have ordered another. If I thought the kale salad was good, the farm bowl was out of this world.

The crispy drums from Gunthorp Farms made for another filling entree. The moist, meaty drumsticks had good crispy skin, all complemented by the thick, sticky beer vinegar sauce that was slathered on top. The tangy vinegar and sweet honey provided a great contrast to the chicken. 

Trubble Brewing also offers Beer-unch on Sundays. You can order biscuits and gravy, black bean burritos or cranberry orange coffee cake. Vegan diners also receive consideration, with the menu mentioning several times that the kitchen will prepare several dishes just for vegans.

The atmosphere of Trubble Brewing encourages conversation. The casual decor — from roomy tables with school chairs (like what I had in high school in the 1980s) to a brick wall of colorful paintings for sale — helps foster that vibe. There was only one TV in the restaurant, and no one was really watching it. Instead, people were settling in with their drinks and visiting. There was even a chess table in the middle of the restaurant. 

Trubble Brewing is a 21-and-older kind of place. So I won’t be able to take the kids next time, but there will be a next time. I’m already looking forward to it.

This column is the commentary of the writer and does not necessarily reflect the views or opinions of The News-Sentinel. Email Laura Weston-Elchert at lweston@news-sentinel.com, or call her at 461-8468.



   

More Information

More Information

Trubble Brewing


Where: 2725 Broadway
Phone: 267-6082
Hours: 4 p.m.-10 p.m. Wednesday-Thursday; 4 p.m.-12 a.m. Friday-Saturday; 11 a.m.-7 p.m. Sunday
Website:
www.trubblebrewing.com/
Facebook: https://www.facebook.com/troublebeer/

Menu sampler
* Trub cheese: $7
* Kale salad: $3 side; $6 full
* Short and sloppy sandwich: $11
* Granny after Dark sandwich: $12
* Fortland Farm bowl: $9
* Crispy Drums: $6 two drums; $11 four drums
* Biscuits and gravy: $7
* Black bean breakfast burrito: $7
* Breakfast salad: $6
* Cranberry orange coffee cake: $3

 

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