A
Monroe business is brewing up some changes to its menuю
Customers
who come to the Rivertown Brewery & Barrel House will notice some
major changes with focuses on the slow-smoked meats and an expansion
of the barbecue craft.
According
to Rivertown CEO Lindsey Roeper, the menu is introducing the Burnt
Ends entrée, The Lasso, which is a slow-smoked German/Polish Sausage
and the infamous St. Louis style ribs. The change is in celebration
of its two years in business.
The
restaurant, taproom and brewery opened on Jan. 20, 2017.
The
Slow-Smoked Burnt Ends is one of the six slow-smoked entrees on the
menu. It uses a whole Angus beef-brisket that will smoke for 18 hours
over hickory wood and is braised in the house sweet and savory sauce.
It comes with two side dishes.
Other
menu changes include an array of starters, burgers, sandwiches,
salads and others.
It’s
also offering a Rapid Lunch menu from 11 a.m. to 3 p.m. with dishes
that take 10 minutes or less to make. It comes with four food choices
– Street Taco Duo, Chili N Fries, Slow Smoked Jack Fruit and Slow
Smoked Pulled Pork.
Chef
Zac Payton is behind the new Rivertown menu. Roeper said Payton, who
is the culinary development director, has worked hard to bring more
delectableness to the Rivertown menu.
Payton said he wants to expand and deepen the barbecue roots of the restaurant – to develop an atmosphere where people are excited about the product because of the time and craft put into it.
