#Peoria artisan brewery skin

Mahalick never strays too far from pub-grub convention, but there’s enough culinary intrigue in the pig ears and chili bacon to please gourmands. Each of the three daily selections offered a different experience, from ESB’s chocolatey notes to the darker malt flavor of Haboob Black IPA and mildly sugary buttermilk tang of Angus Boy. The pub’s $6 brewhouse trio, a sampling of beer-flavored ice creams, is a perfect meal-ender. Moist pulled pork satisfies in chilaquiles ($14), a simple but tasty mélange of a yolky fried egg, corn chips and green chiles, but gets iffy treatment in Mahalick’s pork n’ waffles ($12), served with a runny barbecue-flavored glaze somewhat inaccurately described as “maple pecan syrup.” Sundays, brunch features several culinary standouts paired with Bloody Marys and “beermosas.” Smoked chili bacon strips ($5) are caramelized with brown sugar to complement the dish’s chipotle spice pair them with savory veggie hash ($8) or dense buttermilk pancakes ($10) for a balanced breakfast. The bone-in short ribs ($22) are great, too, with a rich, heady, dark-beer-infused flavor. Unfortunately, the breast/wing/leg trio also suffers from some bone-dry texture, so instead opt for the bright and sweet BLTA ($10) sandwich with avocado and sugary tomato jam. The bacon burger’s smoky flavor is complemented by mellow muenster ($13), while the beer-brined Yard Bird Trio ($17) tastes of hops and malt. Most main dishes are infused with house beer. Mahalick’s sauce smacks of ubiquitous hot wing topper Frank’s Hot Sauce, but the Duroc pork’s potent, leathery flavor makes the resemblance forgivable. Clearly, the chef’s tenure under Stephen Jones at The Larder + The Delta (formerly Yard Bird + The Larder) paid off.Ĭlassic deviled eggs with ham flecks ($6/$9) are enjoyable, albeit mustard-heavy, and Buffalo pig ears – another Yard Bird inspiration – are delightfully chewy and flavorful ($6).

#Peoria artisan brewery skin

Chicken bites ($6), that prosaic staple of kiddie menus and fast food drive-thrus, are enlivened by a crisp, crackly skin and juicy mouthfeel. Like the décor, chef Michael Mahalick’s people-pleasing menu is more elegantly executed than the beer-pub norm. And the food? Much, much better than its Litchfield sibling. Daily brews are adorably scrawled in block letters on chalkboard planks. The new digs are pretty slick, with an L-shaped wooden bar and 49-seat covered patio. Its kitchen, on the other hand, lacked the capacity to offer more than a handful of easy-to-prepare bar bites.įarrell and Frosch found a bigger, better outlet for their encore: the 3,000-square-foot Peoria Artisan Brewery, aka P.A.B., at Camino á Lago Marketplace. Despite lacking the massive mash tuns of its competitors, the brewery managed to churn out over 40 original beers in two years – no small feat. The duo opened Litchfield Taproom in 2013 with a 31-gallon homebrew system and an even tinier menu. We would like to thank you all from the bottom of our hearts.N eal Farrell and Kristina Frosch are serious about beer. We are a reflection of our community and believe passionately in the city of Peoria. “It is our customers that make these accomplishments possible. The owners and staff credit their success on the support and patronage of the local community. 'I would like to also extend special recognition to our neighbors Char, Fabio on Fire, Lakeside, Rogue Tomato, Bottega, Robyn’s Nest, and Barre 3, who work very hard day in and day out to do what they do with the highest level of quality and care for the customer.' 'It is wonderful to be recognized by the Republic as well as others listed among great establishments in our neighborhood,' Frosch said. Peoria is home to an ever-expanding list of great chef-driven, locally-owned restaurant concepts. This honor is reflective of the growing presence of small, independent restaurants as compared to large, corporate, big-box chains. Both the environment and atmosphere are equally important to their success. They also offer classic, simple, creative and loving food. 'Typically we have 10 or so of our brews available and about 10 guest beers that we rotate frequently,' said Frosch. The brewery aims to provide a variety of options so that anyone can find a hand-crafted brew that they will enjoy. 'Chef Michael leads our kitchen serving great food, from scratch, to our customers while our head brewer diligently brews his unique craft-beer creations on site,' said Frosch. Owners Matthew and Kristina Frosch humbly accepted this honor, but are quick to give the credit to Executive Chef Michael Mahalick and his team, who work extremely hard to provide great food that is unique to our area and reflective of Mahalick's passion for culinary creativity. Congratulations to Peoria Artisan Brewery who was recently recognized by the Arizona Republic for having one of the 25 Best Burgers in the Phoenix Metro Area.