Save your frequent flyer miles until the dollar bubbles up a bit (pun intended) and save your cash for one of the following watering holes instead. Draft Magazine has named all three in its current list of the top 200 bars in the country. Each pub’s rich brew of exceptional food, service and stellar beer selection caught the attention of the magazine’s editors.
In a city trampled by mega-corporate, ‘brew-ha-ha’ bars offering only slight variety in the form of their domestic suds, The Libertine, The Amsterdam Bar and The Old Monk rise a barrel above the rest. Neither corporate nor boring, it’s apparent caring owners and staff helm the operations at all three bars. By even the most exacting standards, it’s clear all three have done their homework about what thirsty patrons want. Each has garnered a quiet respect among partiers who take seat opposite the sober side of the bar.
Here are a couple of recipes and a buzz worthy insider tip for those of you who choose to decorate the mahogany at any them. Bottoms up!
The Amsterdam Bar
831 Exposition Ave, # C
The Old Monk
2847 North Henderson
The Old Monk’s Guinness Beef Stew
2 lb stew beef
2 tbsp seasoned flour
2 tbsp olive oil
1 large clove garlic, crushed
2 medium onions, diced
1 (12 oz.) bottle Guinness Stout, divided
4 large carrots, peeled and sliced
1 lb. new potatoes, quartered
1 bay leaf
1 pt low sodium beef broth
1 (8 oz.) can tomato sauce
½ tsp chopped fresh thyme (or ¼ tsp dried)
½ tsp salt
¼ tsp fresh ground black pepper
Toss the beef in the flour and shake off the excess. Heat the oil over a high heat in a large pot. Brown the meat well in two batches so as not to crowd the pot. Remove from pot. Reduce the heat to medium. Add the onion and sauté for 3 to 4 minutes. Add the garlic and stir for 30 seconds. Add ¼ of the Guinness, scraping up the brown bits from the bottom of the pan. Add all remaining ingredients, including the beef. Bring to a boil. Reduce heat and gently simmer, stirring occasionally, until the beef is tender -- about 2 hours. Taste and add salt and pepper if needed.
The Libertine Bar
2101 Greenville Ave
The Libertine’s Pulled Pork Sandwich
2 pork butt pieces (bone in) 1 cup ketchup
4 jalapeño, fried and then puree (no skin, seeds or spine)
3 teaspoons mustard
1 tsp minced garlic
1/2 cup honey
1 minced onion
1 1/2 tbsp paprika
2 tbsp kosher salt
2 tbsp black pepper
1 tbsp ground thyme
5 bay leaves
6 pints of Brooklyn Brown Ale (or any similar dark ale)
Combine all ingredients except beer into a rub. Then pour beer over pork and rub mixture over the entire top creating a thick coat. Cover with tin foil and bake at 350 degrees for six hours. When cooked, let pork cool to room temperature before pulling it from the bone.