Rochester garbage plate is a mixture of home fries with macaroni
salad on top of hot dogs or burgers that have been covered with meat
sauce and onions.
there are fans of this huge concoction.
The Brine Well Eatery in Syracuse is wanting to bring a farm-to-table
garbage plate using local ingredients. The restaurant, which is set
to open in April, will be located at the old Creole Soul Café along
Hubbard, 31, is the owner of The Brine Well Eatery. He’s worked
with food for the majority of his life, which included running a
Chipotle Mexican Grill. After spending some time in the Rochester
area, he wanted to bring some of its taste to the Syracuse area.
said he’s trying to fulfill a dream.
hired a consultant chef Sarah Hassler. She has worked with numerous
restaurants including Peppino’s Neapolitan and The Stoop. Working
together, they have developed a menu with an array of plates. While
the Rochester plate is regarded as a classic, the Syracuse plate is
something new. It will include a mixture of smashed salt potatoes
with baked beans with Hofmann hot dogs on top as well as pickles,
homemade bacon jam and honey mustard. It comes with Byrne Dairy
pair also came up with the Buffalo plate, which includes Buffalo
chicken tenders and macaroni and cheese. Other plates include Tex-Mex
style San Antonio, the Memphis plate and the Vegan Ithaca plate. For
the Memphis plate, it will include sweet potato fries with pulled
pork, coleslaw, onion rings, maple bourbon barbecue sauce and cheddar
Brine Well can also turn every meat plate into a vegan or vegetarian
dish using plant-based sausages and burgers. It will also offer a
vegan version of its meat sauce using Beyond Meat beef alternative.
to Hassler, developing a menu that included gluten-free and other
dietary restriction options was important. She said the goal was to
ensure everybody could eat at the restaurant.
its breakfast menu, the restaurant is serving an array of coffee
selections from various local roaster such as Recess Coffee, Death
Wish Coffee Company and Salt City Coffee. The menu also includes an
array of sandwiches such as the O-Rock’s Waffle Taco (a bacon, egg
and potato waffle sandwich with maple syrup).
has reached out to many co-ops around North Country, Finger Lakes and
Central New York to use farm-to-table ingredients for its dishes. He
said about 70 percent of the food would come from local sources.
will also have an opportunity to buy foods from the area’s local
producers such as Sunswick Farm, Syracuse Salt Company and Dutch Hill
Maple. Hassler said what’s been supported in the back can also be
restaurant is focused on using compostable packaging, and Hubbard
wants to have a zero-waste takeout system where customers can buy
reusable containers for their takeout meals. For customers who bring
their container back, they’ll receive a discount on the food in
another clean container.
said the restaurant’s name was inspired by the “Salt City”
nickname Syracuse was dubbed with for its once-booming salt industry.
Focused on the wells where miners pumped the saline brine and
harvested the dissolved salt, he came up with the Brine Well Eatery.
restaurant will be open seven days a week from 7 a.m. to 9 p.m.
though he may stay open later on Friday and Saturday nights. It’s
working with various delivery service businesses to deliver to area
Hassler said the “farm-to-table” concept is a step in ensuring Syracuse moves forward.