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Tuesday, August 17, 2010

Public House Kicks Off Monthly Beer Dinners Tonight (First 30 Guests Only)

Posted By on Tue, Aug 17, 2010 at 3:23 PM

The three-course pairings are slated for the third Tuesday of every month. - EARL G./YELP
  • earl g./Yelp
  • The three-course pairings are slated for the third Tuesday of every month.
Maybe you go to Public House for a pre-game beer. Maybe you go to Public House because at least their jalapeño poppers are better than the inside-the-ballpark heat-lamp fries that can't be saved by a mound of crushed garlic. Either way, the common thread is that Public House is primarily viewed as a destination only on game nights, as it has been since it launched at the start of baseball season. How will they lure us in even on non-game nights? Prix-fixe beer dinners!

Starting tonight and continuing every third Tuesday of the month (they must have checked that there were no home games those nights, but now that our Giants are in the pennant race, let's see what happens in October), PH will feature a different brewery and multicourse pairing meal (veggie and carnie options) for the first 30 who show up. Yep, no rezzies, and only 30 beer fans can claim the plates.

To launch this series, the inaugural brewery will be North San Diego arrogant bastards Stone Brewing (in case you can't make down south to their 14th Anniversary Festival this Saturday).

Tonight's pairing meal:

First course: Beet tartare, fresh horseradish, garlic-rubbed toast; or smoked cod, rösti potatoes, house-made pancetta

Stone Saison Du BUFF

Second course: Stuffed cabbage, barley, quinoa, wheat berries, curry sauce; or grilled eight-ounce pork chop, creamed cabbage, Dijon, spaeztle

Stone XIV Emperial IPA

Third course: PH affogato featuring Humphry Solcombe vanilla ice cream in coffee

Stone Imperial Russian Stout

Public House Beer Dinner: Stone Brewing Co.

When: Tues., Aug. 17, 6-9 p.m.

Where: Public House, 24 Willie Mays Plaza, AT&T Park (King and Fourth Streets), 644-0240

Cost: $40 (plus tax and gratuity)

No reservations accepted; first 30 guests only

Follow us on Twitter: @sfoodie. Follow Brian Yaeger at @yaeger.

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