Hello! My name is Brian. I’ve spent most of my career working in bars(and restaurants) exploiting the inner workings of blue collar food and beer. I’ve worked every position in the culinary industry for about 20 years and have gained a great deal of knowledge and experience from that time.
This site is a resource for cooking education specifically geared toward the food of typical corner bars and watering holes, but you will also find a wealth of other information.
Many taverns become famous for this type of food because they are forced by financial and labor-related boundaries to prepare quick, easy, and cheap meals. Cooks in taverns or “gastro-pubs” have become the new masters of comfort food. It is not a re-inventing the wheel scenario; but rather a re-visiting of old world techniques meeting new world dilemmas.