By: Alix Smyth
Take a drive down Riverside for unexpected culinary excellency. BrewRiver GastroPub combines a laid-back pub atmosphere with “fine-dining” food made from local ingredients. The overall atmosphere of BrewRiver caters to the foodie waiting to be awakened in us all. The menu showcases a number of mouthwatering dishes paired with suggestions from their 23 local craft brews on tap or their large selection of wine. This vast assortment is perfect for those who like to play up the taste of their meals with alcoholic beverages. Choosing from the menu was difficult for me, because of all the spectacular options; however, I decided to go with the Fish of the day.
In the mean time, we were served the stuffed mushroom appetizer we had ordered. The fried mushrooms which were stuffed with goat cheese and a pesto mixture laid in a balsamic reduction and mushroom sauce. The mushrooms were definitely tasty; however, it is important to make sure to drizzle the balsamic and mushroom sauce over the stuffed mushrooms to enhance the flavor. After polishing off the appetizer, our waiter promptly returned to fetch our emptied plates and dirtied silverware before our meals were served.
Soon enough our meals were brought and I was presented with perfectly plated meal of braised Trout cauliflower puree, Sheltowee farm mushrooms, asparagus, tomatoes and Chimicurri sauce. Looking at the meal was something to take in on its own; delicate asparagus were strewn across the trout which lay on a pillow of cauliflower puree. The trout centerpiece was surrounded by the Chimicurri sauce and ornamented with the mushrooms and cherry tomatoes. It was ALMOST a struggle to take the first bite, because of how beautifully the food was arranged; however, I was able to get past it and dig right in.
My first impression of the meal was that trout was cooked perfectly. The trout did not have an overtly fishy taste and went awesomely with the cauliflower puree, which tasted better than mashed potatoes. The earthy Chimicurri sauce paired with the mushrooms and tangy tomatoes was a nice compliment to the trout. Needless to say, I cleared my plate with ease.
Of course, after we all finished our meals the waiter asked if we would like any dessert. I have a major sweet tooth, so it took everything in me not to order a dessert. This was made even more difficult when we were told that the chef had come up with a fruity pebble ice cream, made from milk that is sweetened from fruity pebble cereal…I’m still in awe of the ingenuity of this and I have made it my mission to try it the next time I go to BrewRiver GastroPub. Yes, I will be returning to this spectacular Pub; which combines creativity, local ingredients, and an awesome craft beer selection. Oh, and our chef for the day is also a Pro Skateboarder, how cool can this place get?