The Cock & Bull pub rolled out a new menu this week, with all new entrees, a few new salads, an expanded brunch menu, a Kobe beef hot dog and some new burgers. But they still have most of the burgers and sandwiches from the old menu.
New entrees include a chicken-fried rib eye, bourbon-coffee sirloin, and veal and mushroom meatloaf. The pub’s executive chef, Asher Stevens, says he wanted to bring more comfort food to the menu, which hadn’t changed for over a year. "I was thinking that Dan’s is gone," he says, referring to Dan’s Lakewood Cafe, the greasy spoon near Abrams and Richmond, which had good food, but was in such an old building that it was condemned sometime around the turn of the millennium.
Stevens also draws from old Greek recipes that his grandma used to make, which is how he came up with a parpadelle pasta dish, which so far is the most popular on the new menu, he says. We haven’t tried the new menu yet, but a foodie friend raved about the only new appetizer, C&B Mussels, which are prepared in a chipotle/white wine broth. She says she slurped the broth with her spoon once she finished the shellfish.
More after the jump.
Cock and Bull might seem like a little hole-in-the-wall place, but the cooks make everything to order and make as much in-house as possible, including desserts, Stevens says. He also keeps an awesome cheese list (there were 17 on the board Wednesday), which rivals any high-end restaurant.
The Cock and Bull also has plans for a roof deck — a smoker’s oasis complete with a bar — which could be ready in the next couple of months.
