House’s menu is undergoing a huge transformation. Once known for
its electric sliders, hushpuppies and cocktails, the Working Class
Outlaws restaurant group have allowed its new executive chef to do as
chef – Nick Erven – is tossing out the mini burgers. The Working
Class Outlaws restaurant group tapped him for the position after
executive chef Brandon Zarb left. Erven began developing a menu for
the Antihero restaurant in Ferndale. However, his focus has shifted
to the group’s other restaurants such as the Public House in
it won’t be long before the Imperial menu gets a makeover.
Public House menu will have some familiarity to it such as the soft
serve ice cream and deviled eggs, but it replaces some of the more
commonly seen items. According to Erven, the change brings some
maturity to the restaurant. He said he doesn’t want to put off
long-time customers, but something different is necessary for it to
stay competing with other restaurants.
said sliders are great, but their time has come and gone.
of sliders, the menu will offer sandwiches like fried bologna on
Texas toast with American cheese, pickles, shredded lettuce and
dijonaise, the double meat, double-cheese stacked burger with butter
pickles, caramelized onions, Smokey 1,000 Island dressing on a
brioche bun and the beer-battered fish sandwich with a green tomato
gribiche and herb salad.
is also introducing several vegan and vegetarian items such as the
vegan sauerkraut-rye doughnut holes with smoked applesauce and
mustard. Erven was once the owner of a highly-known Southern
California vegan restaurant.
also introducing the “Fancy Ass Hash Browns,” which includes a
layer of crispy cheddar enveloping hash browns cooked with egg, bacon
and scallions that are topped with caviar and crème Fraiche.
Erven, who has been working with Jasmine Hughes, chef de cuisine, will make changes to the brunch menu lineup as well. For example, the braised mushroom and grits is likely to be introduced during the brunch service.