Jerry’s Bar Introduces New Fall Menus (Along With A New Chef)
Northern Liberties quaint and comfortable neighborhood hangout spot, Jerry’s Bar, is announcing big changes to the little bar and bistro wedged at the intersection of West Laurel and New Market Streets.
With the arrival of their new executive chef, Matthew Gansert (ex of Resurrection Ale House and Will BYOB) comes some new touches and tastes to one of the city’s great modern gastropubs.
Gansert revamped both the dinner and brunch menus, maintaining the classic comfort food-style, but focusing more on the hearty entrees and small plates, while adding seasonal dishes and a few new burgers.
Here’s how the new menu is shaking out:
Small plates
Pork Sausage — Rye spaetzle, mustard cream and pumpernickel crumb
Moules Frites — Shoestring fries, melted leeks, mustard, bread and Belgian ale
Fried Pork Baby Back Ribs — Served with Gochujang sauce
Alabama White Wings — With a carrot dill salad
Broccolini — Miticrema, raisin and bread crumbs
Pork Belly and Grits — Castle Valley grits, pistachio and tomato marmalade
Salads
Mixed Greens — Fermented barley, shaved vegetable and honey vinaigrette
Kale & Squash — Ricotta salata, hazelnuts and ancho maple vinaigrette
Smoked Trout — Mixed lettuce, beets and horseradish buttermilk dressing
Roasted Carrot — Sauteed autumn greens, fingerling potatoes and blackened leek vinaigrette
Falafel — Hummus, tzatziki, pickled jalapenos and pita
Sandwiches
Jerry’s East Coast Burger — Caramelized onions, aged cheddar and marrow butter on brioche
West Coast Burger — Two beef patties, lettuce, tomato, onion, cheddar and “Comeback Sauce” on a potato roll
Chopped Beef and Sausage — Smoked brisket, pork sausage, red onion, pickle and “Cowboy BBQ Sauce” on brioche
Fish Sandwich — Haddock, winter slaw and malted tartar sauce on a potato roll
Broccoli Reuben — Sauerkraut, swiss and “Comeback Sauce” on Kaplan’s rye
Entrees
Trout — Pumpkin veloute and chermoula
Steak for Two — Served with shoestring fries, salad with radish and buttermilk dressing
Gnocchi — Squid, speck, butternut squash, fried chickpeas and herb oil
Short Rib — Turnip rosemary puree and served with two sides
A few items from the new brunch menu include French toast made with streusel, creme fraiche and bourbon maple syrup for a sweet taste, or shrimp & grits, made with poached egg and Castle Valley grits, on the savory side.
Dinner is served everyday from 5:00 p.m. to 11:00 p.m. with a late night menu Thursday-Saturday from 11 p.m to 1 a.m. Brunch is served Saturday and Sunday from 9:00 a.m. to 3:30 p.m.
Jerry’s Bar [Foobooz]
