Worthy Brewing

Simplify, Streamline, Satisfy

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Simplify, Streamline, Satisfy

Thu, 18 Apr 2013 18:55:00

What started out as a tasting room evolved into a pizzeria that is now aching to bust out as a farm-fresh full-service foodtopia.  

They say big things come in small packages.  So true. The volume and succulence of  the dishes generated from our WW2 submarine-sized galley continues to amaze and impress.  Every day we get up with the proverbial fire in the belly to deliver artisanal pizzas, sandwiches, salads and entrees that leave traditional notions of “pub food” in the dust. Our goal is nothing less than “Worthy fare,” a cuisine that titillates and delights at the same time it’s doing the body good.

And yet, to live up to our own outrageously high expectations, in the two months since we’ve been open it’s happily evident that our “little kitchen that could” needs to expand. To be sure, our nimble, dexterous and clever foodsters can handle the pressure. They don’t mind the occasional welt, bruise or burn when the action gets hot, tight and close. These are trained professionals, as graceful as ballerinas with the raw power of Australian footballers.

But our customers have spoken. They want more, and we must deliver.  It’s only been two months since our doors swung open, but it’s time to grow. Not get big. But get better.  Time to consistently deliver food that is commensurate with our beer. In short, it’s time for Worthy’s flowering foodtopia to match Worthy’s limitless beertopia.

In the next month, Worthy will be expanding our kitchen space. More ovens, more grills, more prep space, and a workable system for insuring that the sumptuous platters are served piping hot.  The construction will be surgical.  We’ll work in the wee hours.  We’ll work when the sun’s coming up. The build-out shouldn’t upset the normal flow of rainbow-colored food from the kitch.

In the spirit of inspired progress, this Friday we’ll be offering a revised menu that focuses on our best recipes.  Wood-fired artisanal pizzas will continue on as our mainstay. We’ll call up a few promising standouts, such as a pork verde taco, a piled high pork sando, a pan seared salmon with mashed potatoes and veggies (mouth watering yet?), and a new chicken sando with bacon and Tillamook Pepperjack. We’ll send a few players back to the minors until the lights come on in our new stadium.

Now here’s the part where I pitch my favorite Worthy victual: The Irish Pizza. Now, now. It hasn’t moved quite as nicely as we anticipated. Perhaps it’s the name. But this is the pizza that inspired Worthy to launch into the stratosphere from it’s Van Gogh inspired Starry Night wood fired oven.  

Potatoes on pizza sounds off. That’s because you’re imagining cubes, or chunks, or tots, or hash, or whatever.  We thinly slice our Yukons, like kettle chips. The crispy pancetta seals the deal. 

For a sneak preview of Worthy’s revised menu which will go live on Friday, April 19, please click here.  As always, eat, drink and be Worthy
One last thing: oven roasted Brussels sprouts. We’ve canvassed our customers. Like them al dente, others like them soft inside. We can try to shoot for something in between, but in the end, each customer’s taste expectations are different.  Just let your server know how you like ‘em, and our chefs will accommodate. 

Enough talk. Let’s eat. 

BGL

4/18/13

 

 

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