What to Eat at Stout Barrel House & Galley, Open Now

Grid View

• The bar is Stout's centerpiece
• Would you like to go for a ride?
• Who doesn't like a red accent ceiling?
• Looking for a late-night nosh?
• The windows open up on to Clark Street
• This little library nook is also home to the DJ booth
• 30-plus harder to find beers on tap

[Photo: Tim Hiatt]

Remember Manor? It was a high-gloss late-night, bottle-service clubby spot. But it's closed. Forget what you knew about it because its owners, LGN Group, have completed erased all signs of Manor and are re-introducing the space, now Stout Barrel House & Galley, tonight.

How is it so different? The 160-seat Stout now resembles a modern pub, a "nitro pub" if you will, with a large rectangular wood-topped bar in the center, two- and six-top tall boys throughout, chalkboards with beer, cocktail and late-night food specials, numerous flat-screen TVs and windows that open on to Clark Street. Where is it set apart? The food.

LGN, owned by Michael Bisbee, Michael Kaulentis and Tim Hendricks (Cedar Hotel), hired former Blue 13 chef/partner Chris Curren to develop a menu with "fun, exciting food in a space that's accessible to the masses," Curren said. He added that when developing the menu, they started with the idea of offering traditional bar food as the base. It developed into a menu featuring American comfort food that delves into both farm-to-table and nose-to-tail cooking.

The result? Fun, exciting food in a space that's accessible to the masses. Stout will serve lunch (Friday through Sunday) and dinner daily, weekend brunch and a late-night menu taking advantage of the bar's 4 a.m. license.

Swing by for Curren's version of Cracker Jacks (caramel corn with chicharon and wasabi peas), oxtail agnolotti with smoked grapes, smoked fennel and espresso consume; fried chicken done in a buttermilk marinade with a house spice blend and served with watermelon, feta and chick peas; a New England clam bake; or the Stout burger (white cheddar, arugula and Dijon aioli; add a fried egg, too). Late night, get the Stout sliders, just smaller versions done in 5, 10 or 15 per order and can be done to go.

Thirsty? Stout features more than 30 harder-to-find beers on tap and a cocktail and wine program created by Reid Caraher. A lot of drinks are made with Tito's Vodka, which, you'll notice, is displayed prominently above the bar and brass mugs grace the bar, too.

So if you're looking to dine, pop in between 11 a.m. and 11 p.m. If you're looked for a fun, late-night spot where you can drink and eat Curren's tasty grub, go after 11. Then stumble home at 4. At least you won't have to look for a place to eat.

Stout Barrel House Menus

· Blue 13's Chris Curren to Head Stout Barrel House, Serve as Culinary Director for LGN Group [~EChi~]