The gastropub trend?

Junior Burger
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2012/07/17 15:01:29 (permalink)

The gastropub trend?

What does everyone think of the gastropub trend?  I live in Los Angeles and over the past year more gastropubs have popped up then any other type of restaurant. Is this the case across the country or just LA-specific? 

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    Dr of BBQ
    Filet Mignon
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    Re:The gastropub trend? 2012/07/17 17:48:45 (permalink)
    They will sprout like mushrooms and then most will go under. And of course then we will see a lot of used beer making and restaurant equipment on the market. It's sad.
    Double Chili Cheeseburger
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    Re:The gastropub trend? 2012/07/17 20:39:15 (permalink)
    Depends, the ones that survive will survive because they are willing to adapt to their customers needs & wants. Somehow "high end" food & beer doesn't seem to go together well. GOOD simple food is more suited to beer it seems to me. But then I don't drink beer. David likes a beer with his pizza but he hasn't had a beer in a very long time (hard to believe his folks owned a tavern when he was young). I think the taverns that do and have always served good food at a reasonable price will survive. Trendy is just that, trendy. Here today, gone tomorrow.
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    Re:The gastropub trend? 2012/07/17 21:08:43 (permalink)
    Gastropubs have been in NYC for several years...starting with The Spotted Pig. It works here because it often bridges the gap. A quality menu with creative options and a very talented a bar atmosphere.

    Beer Gardens have recently arrived in Hoboken & Jersey City. They focus on a very large selection of beers from all over the world.

    Pilsener Haus in <<<Hoboken>>> does amazing business...and it is certainly here to stay.
    post edited by CCinNJ - 2012/07/17 21:31:02
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