The Season of Change Brings with It Fall Menu Changes at Dressel’s Public House

The Season of Change Brings with It Fall Menu Changes at Dressel's Public House

The Season of Change Brings with It Fall Menu Changes at Dressel's Public House
The Season of Change Brings with It Fall Menu Changes at Dressel's Public House

ST. LOUIS, MO/November 28, 2017 (STL.News) – Dressel’s Public House, a welsh-inspired pub located in the Central West End of St. Louis, MO, is taking on new life with the changing season.  Fall brings a revised menu with lots of yummy reasons to drop into the cozy comforts of Dressel’s.

Opened in 1980, Dressel’s Public House has seen lots of changes, all of which have brought them back to a delicious locally sourced pub menu with something for everyone.  Proprietor Ben Dressel and the kitchen team have been busy sourcing the ingredients needed to maintain their farm to table dining philosophy.

For Dressel’s, proteins are by far the easiest to source year round and their menu is very strong in locally sourced meats. Ridgley Beef and Reckamp pork are the carnivorous backbone of the menu.  Up to four hogs a month hit the menu in various ways including: bangers and mash, Cuban sandwich, pulled pork, bacon, and ham and bean soup, to name a few.  Bob Ridgley’s cattle continue to help Dressel build a reputation for what is considered to be one of the best burgers in town.  A very tasty steak frites is an added bonus to the menu and a great way to utilize the prime cuts.  Last but certainly not least, the folks from Root and Holler provide the best Missouri Lamb you can find for the lamburger.

Our commitment to local sourcing is the foundation of our food mission, to maintain a local and sustainable pub dining experience,” said Dressel stressing the importance of the strong relationships with local and regional farmers and growers.

On a larger scale, Dressel’s is bringing local coastal flavors to the mid-west via oysters from the Nisbet, Oyster Company in Wilapia Bay, WA.  The Dusted Oysters are fast becoming a staple of the appetizer menu along with pit smoked brisket sliders and baked local goat’s cheese from Marcoot Creamery.  The fish and chips are a favorite “best-in-class dish”, in part because the MSC certified haddock is flown in direct from Boston twice weekly.

The cocktail list has also been updated to compliment the new delicious food menu items.  It now includes a Moscow Mule mixed with Dressel’s house-made ginger beer as well as their West Ender cocktail, made from Still 630 local rye and destined to be a classic.

Along with half priced appetizers, these cocktails are included in Dressel’s happy hour program.

Monday-Thurday 3:30-6pm, Friday and Saturday 10-midnight.

Dressel’s approach to their menu is about quality, simplicity and consistency.  “After almost 40 years of being one of Saint Louis’s most loved pubs it’s safe to say people have a set of expectations for us!  To be a pub and to keep it real, real pubby,” said Dressel.

Dressel’s Public House is a Welsh inspired pub located in the Central West End of St. Louis, MO serving craft beer, specialty cocktails, and local farm-to-table cuisine for lunch and dinner and brunch on weekends.

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SOURCE: news provided by Dressel’s Public House – distributed by 24-7 Press Release – published on STL.News by St. Louis Media, LLC

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