British (Pub) Invasion Hits Rocky River
The Cleveland area finally has its own authentic British pub. Located in Rocky River, "The Pub", opened its doors earlier this month.
"The Pub" is actually best described as a "gastropub", which is a British term for a tavern that also serves food that you wouldn't normally expect find in a bar. Sticking with this concept, The Pub's menu has a unique blend of traditional pub fare and more complicated, classically English dishes.
The exterior of The Pub's building is modeled after the classic corner pubs of London. The inside of the pub features modern, yet traditional style furniture and accessories - all of which were shipped over directly from Britian.
The bar itself is the centerpiece of the interior, where guests can sample a wide range of English, Scottish, Irish draught, cask conditioned beers and domestics. Behind the bar, the "optic pourers", which are inverted pouring systems that originated in Europe, take center stage.
From Fish & Chips to Shepherd's Pie and London Broil, if you've got a craving for English cuisine and culture, The Pub in Rocky River is the place to be. Intrested in hearing what else they've got to offer? Click here to check out The Pub's menu.
Location: 19304 Detroit Road, Rocky River, OH 44116
Phone: 440.356.6933
Website: lovethepub.com
Hours: Mon-Wed 3pm-close, Thurs-Sun 11-close.
Comments
London Broil ?
What on earth is London broil ?
I suspect it's not eaten in London !
RE: LONDON BROIL From Wikipedia
(The only time I ever heard of was in the Sopranos when Tony had one thrown at him by an irate girlfriend)
London Broil is a beef--based food dish usually made by broiling or grilling marinated flank or round steak and then cutting it against the grain into thin strips.
Although many butchers will label a cut of meat "London Broil", the term does not refer to a specific cut. The cut of meat traditionally used is flank steak, but top round roast/steak is also commonly used. Because the muscle fibers run the entire length of these cuts, the meat can be tough if not tenderized via pounding or massaging. Scoring, stabbing, cutting, penetrating, or otherwise mutilating the cut before sending it into the broiler will ruin an expensive piece of beef by letting all the desirable juices run out of the meat into the pan.
The preparation of London Broil typically involves marinating the meat for several hours followed by heating in an oven broiler or outdoor grill. In both heating methods the meat is placed approximately three inches from a direct heat source and turned several times to promote even cooking and avoid burning. It is commonly served in thin slices, cut across the grain.
in London no one has even
in London no one has even heard the word Broil
they deffiently could do with more proper British dishes and improving some they do
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