#GASLIGHT BAR HOW TO#

“We can barely keep up with the candied bacon,” McCarthy said. Other popular items include a taco salad in an edible bowl and candied bacon. But chislic right now is kind of our claim to fame I feel. “I’m hoping my Nashville chicken gets us famous,” Wright said. There’s a club sandwich, chicken tenders, a pulled pork sandwich with pickled apples and a Nashville spicy chicken sandwich. They do chislic, of course, offering both beef and lamb by the half-pound and bone-in wings. There are a couple of smashed quarter-pound beef patty burgers on potato buns: the original Dive Burger with cheddar, lettuce, tomato, caramelized onion and aioli, and the new BBQ Burger that also has bacon, homemade barbecue sauce and sweet pickled jalapeno. Customers order through the “hole in the wall” that looks into the kitchen.īecause it’s a small space, the menu covers the dive bar food basics. Wright and McCarthy – they’re the ones mostly in the kitchen, while Von Holtum takes care of customers and serves as the “fix-it guy” – work out of a tiny kitchen in the back of The Gaslight.

“You know what I mean? We’re not buying frozen products and throwing them into a fryer. “With your chef background, I think it’s really important for you that we’re doing everything from scratch,” McCarthy said to Wright. All of the sauces, the signature B.Aioli, barbecue, thousand island, ranch and blue cheese, are made from scratch. That homemade ketchup goes with the seasoned hand-cut fries, which can be ordered as a side and also come as a half-order with the entrees. No one’s doing homemade ketchup, and that’s like a staple dive bar food.” That’s the basic thing: just do it right. Just trying to figure out what people want, what South Dakotans want and just do that and do it right. I like to think authentic, pure, relevant.

#GASLIGHT BAR HOW TO#

“I don’t know how to describe it – from scratch, homemade. “It’s bougie dive bar food or dive bar food done right,” Wright said. is the creation of Allen Wright, Tayler McCarthy and Jeff Von Holtum. The Dive, which is a literal “hole in the wall” in the back of the longtime bar at 2206 W. Gaslight Bar & Grill, 351 Ludlow Ave., (513) 861-3663, gaslightbarandgrillclifton.A kitchen takeover at The Gaslight Lounge is kicking out “dive bar food done right.” The cold beverages and fresh seafood are sure to pair nicely in the newly opened upstairs seating, creating an ideal rooftop lounge that can accommodate Cliftonites-and visitors-all summer long. The Harper Lee is another version of a classic, this one taking the form of a traditional gin and tonic with a garnish of freshly sliced ginger root. The Lolita, named after the novel, is a tangy, refreshing take on a strawberry margarita on the rocks.

A dollar oyster night is also on its way to the rooftop menu, as well as a new fresh fillet for downstairs.Īs for drinks, the Gaslight wine menu is expansive, but the cocktails are what make it stand out.

Chef and General Manager Kevin Worthington recommends the scallops, shrimp avocado cobb salad, and the po’boys made with authentic New Orleans Leidenheimer Baking Company rolls. What shines brightest on the menu is the large selection of seafood dishes-Scottish salmon, seared scallops, clam chowder, and fried oyster po’boys mingle with other high-end comfort dishes, such as the filet mignon and creamy mushroom risotto. “We live in Clifton,” Claudia says, “So we’ve put things into the community that we’d like to see.” It’s equipped with a full-service bar, ample shaded seating, and peers over the Ludlow Garage across the street. The rooftop terrace debut also marks Clifton’s first rooftop dining space. “We pay homage to the old library in lots of ways,” says Claudia Taylor, referring to the novels lining the bar shelves, the cocktails named after authors, and the wall decorated with book pages.

Gaslight bar