Fifth Street Brewpub stout. The brewpub is expanding its menu under the direction of a new chef. Photo by Jim Witmer

Fifth Street Brewpub launches new food menu

The Fifth Street Brewpub has unveiled a new menu under the direction of Executive Chef Brandon Travis.

We asked FSB folks about the new menu, and here’s what Tanya Brock, the brewpub’s general manager, had to say about it:

“The new menu offers more than a typical restaurant’s seasonal dishes.

“In true co-op form, this menu gives back to its members. Several dishes on the menu provide discounts for member/owners. The top selling item, The FSB Build-a-Burger, should be an even bigger hit now that it is discounted for members. Additionally, members will receive discounts on our Turkey Avocado Club, Lurking Turkey, and Vegan Spinach Wrap.”

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“Our new items come from recent specials. For Sharing Plates, we now offer Co-op Cheese Curds and a Bread Basket — eight warm, mini, sesame brioche rolls served with whipped honey-maple butter, herbed butter, and spicy Sriracha butter. Two of our member favorites received an update. Now you have a choice of braised beef, pork or chicken on the Henry Street Chips. For the Lettuce Wraps, we now start with a blend of Spanish onions, red bell peppers, carrots, and garlic-roasted mushrooms sauteed in olive oil and our house-made sweet-soy dressing garnished with chopped scallions and sesame seeds. Shredded pork or chicken can be added.

“For Pub Grub, we’ve added the Spinach Artichoke Beef & Rice. This is dish that delivers an appetizer classic as a main item. Spinach Artichoke Dip is poured over a bed of steamed white rice blended with carrots and red peppers topped with shredded braised beef. Of course our famous FSB Salmon B.E.L.T. sandwich is still on the menu. We added Pub Sliders. Pick two or four tiny versions of our top selling Black Angus Reserve patty.

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And don’t forget brunch. Bananas Foster Waffle, a Belgian-style waffle topped with fresh-sliced bananas, vanilla ice cream, and caramel and chocolate sauces, garnished with powdered sugar and whipped cream. We also now offer a Breakfast Burrito — fluffy scrambled eggs blended with Parmesan cheese and our house-made spinach artichoke dip, layered with diced tomatoes, caramelized onions and fresh spinach all rolled in a spinach flour tortilla and served with balsamic tomatoes. And to drink we are bringing back our blackberry Bellini and introducing a Bloody Mary flight of 4 different takes on the classic brunch beverage.

“In addition to the member discounts, the new menu highlights Fifth Street’s commitment to being a scratch kitchen. Executive Chef, Brandon Travis, pridefully sources fresh proteins that are never frozen. When available he sources ingredients from Ohio in order to, as he says, ‘do the right thing.’ Ingredients such as our 100 percent black Angus beef, free range hormone-free chicken, and wild-caught Atlantic salmon are showcased in all the dishes Chef Brandon and his staff hand-craft each day.

“Brandon has a background in wholesale food service. He worked several years as a line cook, prep cook, and sous chef. He studied culinary arts at Sinclair and worked under chef Liam Hennessey, FSB’s founding chef.”

For more information about the brewpub, go to www.fifthstreetbrewpub.coop.

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