Liquid Bread, A Gourmet Gastropub
Don’t expect to find the same ol’ brew pub and bar menu at Liquid Bread Gastropub. Beer is the star here; after all, the name Liquid Bread is a play on beer being liquid nourishment.
The gourmet pub concept was developed by Jordan Trigg and John Burke, a Michelin-starred chef (earned at Trevese in Los Gatos) who wanted to create a place where you can experience gastronomy and libations you won’t find anywhere else.
Ever had a beer from Tasmania or a beer cocktail? What about bourbon and rye from Colorado? These are the types of discoveries you’ll make at Liquid Bread.
“Everything is meant to push the boundaries of what you’d expect,” says general manager Matthew Turney. You won’t find mainstream anything here among the selection of 20 beers on draw (plus one hand-pump cask) and 60 bottles. “I never want to repeat a draft within six months to a year,” says Turney, who curates the quaffs. Many are local, but you can also drink around the world.
The menu invites you to “masticate.” I had to look that one up. It basically means to chew, munch or chow down. Diners pack the dining room and front patio and cozy back patio to masticate on flavor twists, like Chinese long beans with crispy duck tongue or braised goat with squid ink pasta. No chicken wings or bangers and mash here.
Chef Burke turns up the volume on standard pub fare. A hamburger is served with house-made Béarnaise sauce and French fries are eschewed for fingerling potatoes. Liquid Bread’s chicken and waffles is a take on the trendy dish but it’s pan seared—not fried—served with house-made waffles, collard greens and a mustard syrup.
Spirits are a recent addition to the Liquid Bread lineup, and here you’ll find artisan whiskey, vodka and tequila, which you’re encouraged to drink neat.