Greg Hall, the head honcho over at Goose Island Brew Pub, knows that in today’s economic climate, if you want to compete in the restaurant biz, you gotta go big or you gotta go home. And since Hall is a regular at Hopleaf, The Gage, The Bristol and The Publican, he’s figured out that even if Goose Island was lucky enough to keep its Clybourn lease, it better step up its game if it wants to see success in 2009. “As soon as we knew we could keep the brewpub open, we were committed to making changes,” Hall said. “The bar has been raised around town, and the craft-beer drinker and the foodie are no longer mutually exclusive, so it’s time to make an investment in the food, and the beer, programs.”
As the first step, Hall is bringing in John Manion (at right), chef-about-town best known for Mas and, more recently, for Old Oak Tap. Manion will start as Goose’s executive chef next week, and his plan is to start introducing what Hall calls a “gastropubby” menu bit by bit, overhauling the entire menu within the next six months. “He’s not a consulting chef,” Hall says. “He’s our chef-chef, and our expectation is that this is a long-term relationship.” Manion’s “rough draft” menu includes a list of “bar snacks” like Welsh rarebit, chicken liver toasts and crispy back fat, plus housemade pates and terrines, global salumi, lamb sausage, curried rabbit pot pie, a porchetta sandwich, cassoulet, fisherman’s stew and Matilda-steamed mussels.
Step two: Hall has tapped Paul Johnston (former beverage director/manager at HotChocolate and The Bluebird) to revamp Goose’s bar. Aside from stepping up the wine and spirits lists, Johnston and Hall plan to double the amount of taps to 24 in order to offer more limited-edition brews (such as the saison and a Matilda with Seedling Farm raspberries). The taps should be in place by February, alongside four new beer engines so Goose can offer a total of six “cask-conditioned” ales at all times.
What great news and pairing of talents!
well that menu sounds just *wonderful* for vegetarians, let alone vegans. I’m all for good food, but it seems like all the “serious” food/beer places have recently gone really meat-crazy.
I’m a long time fan of Goose Island, primarily for the beer, but it’s been great knowing I can always find something hearty to eat there - their veggie chili is great. Sounds like I may have to find another place to go if this fancy new menu eliminates some of my old standbys.
Please consider those of us who both enjoy good food and prefer not to kill animals!
Geekgirl: For what it’s worth, the menu actually does include some meatless options—deviled eggs, spiced toasted chickpeas, johnnycakes, garlic and sweet onion soup and a roasted beet and goat cheese salad for starters. I guess I just cherry-picked the items that looked best to me, but it would seem that you should still be able to find a few vegetarian items (including the veggie chili, which will be an indefinite holdover).
This is good news. I used to go to Goose with friends at least once a week for some good beers and bar food, however I haven’t been in well over a year. In my opinion, the menu went way down hill from what it used to be. Hopefully this helps turn it around because there certainly are some great alternatives.
This sounds great, can’t wait to check it out. Is this just the Clybourn location, or is Wrigleyville changing too?
thanks Heather for the info about the veggie options! So pleased that I’ll still be able to get a good meal with my world-class beer!
For now, the plan is for Manion and Johnston to focus on the Clybourn location, although Hall said that by next fall they will likely turn their attention to Wrigleyville to make a few changes there as well.
I can’t wait to see what Paul and John can do together for a new an improved eating and drinking experience at the Goose!! Greg Hall sure is a smart man. My congratulations for everyone involved and to you guys at Time Out for keeping everyone in the know about the good stuff around town.
PLEASE keep the hot pretzels on the menu….maybe you can embellish the mustard. They just go so well with beer. (The cheeseless ones!)
keep the buffalo chicken sandwich please
This is good news overall, the pub food needed a change, however, if they get rid of those pub chips, I will be VERY upset.
awesome news.
everyone should check out the local beer meetup group
http://beer.meetup.com/147/