Category: Table Mates

Smoked Bone Marrow: 3 Pairings Table Mates by

The ever-changing menu at Salt & Smoke, a food truck on the patio of Burial Beer Co., explores the link between Old World European traditions and the chef’s Southern roots in eats that pair well with beer.

Rack of Lamb Persillade: 3 Pairings Table Mates by

Anthony Sieben, manager of the Dallas steakhouse Knife, suggests three pairings for a classic French lamb dish.

Braised Rabbit Tagliatelle: 3 Pairings Table Mates by

Chef Jason Ritchey of The Village Idiot in Lexington selects three beers to bring out different qualities in the popular winter dish Braised Rabbit Tagliatelle.

Rotisserie Leg of Lamb: 3 Pairings Table Mates by

BJ Seidel of Goodkind in Milwaukee, Wisc., suggests pairings for the neighborhood bar and restaurant’s rotisserie leg of lamb with lemon zest, vinaigrette, and roasted beets.

Housemade Charcuterie Plate: 3 Pairings Table Mates by

Jeffrey Mancino of Garde in Providence, R.I., suggests pairings for three meats from the seafood and cocktail bar’s housemade charcuterie plate.

Grilled Pimento Cheese Sandwich: 3 Pairings Table Mates by

At Hammer & Ale in Memphis, Tenn., owner David P. Smith pairs a twist on the classic Southern sandwich with three Southern brews.

Rabbit Sausage: 3 Pairings Table Mates by

At The Mighty in Miami, co-owner Ryan Brooks pairs a housemade rabbit sausage with three beers that aren’t overly hoppy.

Chipotle Shrimp Pizza: 3 Pairings Table Mates by

At Craft 64 in Scottsdale, Ariz., co-owner Josh Ivey pairs a brick oven-roasted pizza with three brews from the Grand Canyon State.

Roasted Amish Chicken: 3 Pairings Table Mates by

At Brick Anchor Brew-House in Virginia, general manager Michael Gassett picks three regional beers to pair with a roasted Amish chicken dish by chef Ed Speller.

Chilean Sea Bass: 3 Pairings Table Mates by

At Public House in Las Vegas, lead bartender Nick Barlow picks three beers to pair with a Chilean sea bass dish by chef Anthony Meidenbauer.

The Full English: 3 Pairings Table Mates by

In Austin, Texas, Hopfields chef Sam Castrale takes inspiration from a traditional English breakfast for this hearty brunch dish, paired with with three Texas beers.

Tutto Crudo: 3 Pairings Table Mates by

At Manhattan’s iconic Italian restaurant Felidia, Sicilian-born chef Fortunato Nicotra composes a plate of crudo like a colorful work of art. Josh White, head bartender and creator of Felidia’s beer parings menu, suggests three beers for it.

Smoked Carrots: 3 Pairings Table Mates by

Central Provisions chef and co-owner Christopher D. Gould pairs three beers with smoked heirloom carrots sautéed to order in brown butter with fresh thyme, alderwood-smoked sea salt and chives.

Grilled Elk Loin: 3 Pairings Table Mates by

Hinterland owner and brewer Bill Tressler pairs a wood-fired grilled elk loin with three dark beers that mimic Wisconsin’s long, dark nights.

Panela Cheese Dumplings with Cilantro-Jalapeno Pesto: 3 Pairings Table Mates by

San Francisco’s Sessions at the Presidio beer evangelist Jordan Spaulding suggests three beers to complement the restaurant’s Mexican-inspired gnocchi dish.

Chocolate Chip Cookies: 3 Pairings Table Mates by

Jonathan Bender, author of the new baking and pairing cookbook Cookies & Beer, shares his picks to pair with vanilla brown butter-infused chocolate chip cookies.

Vermont Creamery Chèvre Gnocchi: 3 Pairings Table Mates by

At Hotel Vermont’s Juniper Bar in Burlington, pillowy handmade dumplings are browned in Vermont Creamery cultured butter and sautéed with freshly foraged wild mushrooms, roasted Jerusalem artichokes, black truffles and herbs from the hotel’s garden.

Taproom Wings: 3 Pairings Table Mates by

Tria’s Taproom Wings are cured overnight in garlic powder, dried sage, cumin and salt, then preserved in oil for a second night before being fried to order. Finally, buffalo hot sauce is swapped for a green chile sauce made from tomatillos, jalapeño, Spanish onion, garlic, cumin, coriander and parsley.

Braised Painted Hills Short Rib Barbacoa: 3 Pairings Table Mates by

Cory McCauley, beer curator at Quinn’s Pub in Seattle, suggests three beer pairings that complement a rich, subtly spicy short rib dish.

Torchon of Foie Gras: 3 Pairings Table Mates by

At Birch & Barley in Washington DC, chef Kyle Bailey blends the decadent flavors of house-cured foie gras with seasonal fruits from local farms and peppery greens grown in the restaurant’s rooftop garden.

Adobo Chicken Wings: 3 Pairings Table Mates by

More savory than spicy, these meaty wings are slow braised in a mixture of vinegar, soy sauce, garlic, black pepper and bay leaves for a different spin on a pub classic.

Fried Cauliflower with Chermoula: 3 Pairings Table Mates by

This fried cauliflower dish pops with the lemon, garlic and cumin in chermoula, a marinade found in Moroccan and Tunisian cooking. It’s balanced by the sweetness of golden raisins and pistachios, making it a complex dish with acidity and a little heat.

Housemade Sausage Trio: 3 Pairings Table Mates by

West Coast brews pair with a trio of house-butchered meats at Hog’s Apothecary: Miss Piggy, a pork and pink lady apple sausage with soft herbs, Boss Hogg, a Louisiana-style all-pork hot link with cayenne and garlic, and Empire Of The Sun, a pork sausage flavored with citrus and Chinese five spice.

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