Next Beer Stop: Rahway, NJ?

Rail House Pub Bartender Rachel

Ever since JJ Bittings opened a brewpub hard by the NJ Transit tracks in Woodbridge in 1997, The PubScout has been a fan. Not only a fan of the place, but of the ever-present railroad theme, whether it’s the little locomotive chugging along the elevated track inside or its real big brother thundering by at regular intervals outside.

So when SubScout Gonzo (John Gonzalez) alerted me to a new—as in one week old-- rail side pub with a large variety of beers just up the North Jersey Coast line in Rahway, I was intrigued enough to pay a visit to the fledgling operation. Mass transit near good beer can be a blessing.

Officially called the Rail House pub, it’s adjacent to the Rail House restaurant at 1449 Irving St., a cozy, upscale eatery.  At first, though, I drove right past it, as there is no outside signage indicating that it’s there—unless you count the neon Yard’s Brewing sign that hangs in the window (which usually gets my attention). Hanging a quick U-turn, I found a spot right in front on Friday night.

Call me old school ( or, if you prefer, just call me old ), but pubs should have interiors of either

1: old wood, wattle and daub (like Krogh’s in Sparta) or

2: old brick.

The Rail House pub is in the latter category. So far, so good. 

Joe (L.) and Allan (R.)

A quick look at the taps also yielded favorable results, so I moved down the bar to introduce myself to Manager Allan Maslo. Maslo is a savvy guy and totally committed to the craft beer revolution. Fortunately for the little guy, especially those who use the train to get to and from NYC, he’s also committed to common sense pricing and value. He joined the Rail House brass in September of 2011, and has since put so much effort into the pub side of the business that many patrons refer to the place as “Allan’s pub.” He is quick to dismiss that, however, and gives all the credit to his owner Larry Fishman, a former owner  of Asbury Park’s Stone Pony. Supposedly, some Jersey rocker got his start there.

Allan shared his beer menu with me and there are at least 49 beers of great variety and style in both bottles and on draft. Lagunitas, Flying Dog, Dogfish Head, Rogue, Chimay, Yard’s, Troeg’s, 21st Amendment, Oskar Blues and many others are available.  The pub offers two sizes of each—12 oz. or 16.oz—with a concomitant variation in price. Pub regular Joe Ferris, himself a connoisseur of fine beer, has volunteered as a semi-consultant to Maslo as Allan earns his beer bones. If the beer menu in my hand is any indication, Joe knows whereof he speaks. Still, The PubScout offers his own extensive knowledge to assist in the learning process—though my services require a small fee of a beer every now and then.

Maslo knows, too, that not everyone getting off the train has either the time, the inclination or the cash to pony up big bucks for a gourmet meal, so his menu is designed to allow the traveler –as well as the visitor—to order a couple of good brews and a huge, fresh, delicious burger (also in many variations) and fries  for under $20 with some change left over. It seems to be a winning plan. I spoke to Patty, dining with her recent college grad daughter Kelsey, had been in three times already, and the place is barely eight days old.

Gonzo and I happened to be visiting during an “End of the World” party, and there were six—count ‘em—six different bands none of which I ( a fan of Glenn Miller, Tommy Dorsey, Cab Calloway, Artie Shaw Woody Herman and others)  had ever heard of performing for the youngish (25-40) crowd. That target demographic is an admitted part of Maslo’s master plan. Maslo said, however, that with its Stone Pony roots, old school rock from Elvis to Pink Floyd is also standard fare. I think I’ve heard of those guys.

Tory and The PubScout

The Rail House Pub is not a very big place, but neither is it cramped, though it could be if the attempt to make Rahway a craft beer mecca catches on. That could happen, but it definitely needs a web presence, even one attached to its big brother at The Rail House Restaurant. As it’s only a week old, we’ll give them time to establish themselves and work out the necessaries of marketing that will aid the process, as well as the kinks that will retard it. As aforementioned, a BIG sign outside will go a long way toward that end, as will some interesting railroad-type wall hangings to give the place some authentic, romantic  iron horse character.

Let’s face it: a “Cheers”  it isn’t. Not yet, anyway.

But if Maslo and Company play their cards right, it very well could be. And Rahway could be more than just another stop on the North Jersey Coast Line.

More pics here...

Year-Old Imperial Stout at Uno's Worth a Trip

I stopped by Uno's in Metuchen today for a quick lunch. When I asked Brewer Chris Percello what he had on tap, he initially said "Scotch Ale," which would have been fine with me.

Then he added, almost as an afterthought, "I also have a keg of one year-old Imperial Stout, if you're interested." I allowed that I was.

And if you're a stout lover, you should be, too. Keep in mind that at 9%, it packs a serious punch, so be sure to eat something with it, as I did. (The breadstick was very tasty, too.)

The stout, however, was exceptional. Imperial Stout Lovers, I'd suggest getting over to Uno's before that keg kicks, or you'll be kicking yourself.

Cheers!
The PubScout

Good Times at The Tilted Kilt

The Tilted Kilt in BrunswickSquare Mall in East Brunswick is a great pub for a variety of reasons. Outstanding food at reasonable prices, a great atmosphere and a  decent, (though not yet stellar)  beer selection. But lots of pubs can offer that.

What they can’t offer is Tilted Kilt gals, a bevy of beautiful, plaid-clad and very friendly lassies whose main purpose seems to make the clientele happy. What struck The PubScout about these women on his most recent Friday night visit was that their friendliness was genuine--neither contrived nor staged for effect. From our exceptional server Samantha to EVERY single TK girl who passed by our table, they all were willing to stop, chat and smile—despite being in the midst of bustling action. And “bustling” is a not a word chosen lightly, by either this writer nor the costume designer of the TK girls, as cleavage seems to be a high priority. Some have called the Tilted Kilt an Irish Hooters, and I say, “Fair enough.” I also say, “So?” And then I say, “Slainte!”

Pretty faces and cleavage, however, do not an efficient server make. Attentiveness, friendliness and getting the orders right do that, and these gals have that part down to a “T.” Their outgoing attitudes did not seem forced or fake in the least, and every one I spoke with said that they really enjoyed working in the place. One of the managers, a brunette stunner named Megan, was equally friendly. Not all managers are that way. In fact, some can be very stand-offish. But Megan was not.  That says the friendly attitude is imbued from the top down.

My table of Subscouts decided that Megan should be in a kilt, too, but when I informed her of their wishes, the affable lass allowed that she already had done that stint, and was now promoted. I’m guessing that formula produces not only good business for the place but healthy tips for the lasses, too, which is as it should be. To be a draw, a pub has to make the customer feel good about being there. The Tilted Kilt’s food and ambience do the former, and the TK gals handle the latter.

I took a crew of potential Subscouts there for a follow-up visit, just to see if their assesments matched my own.  To a man, they were all impressed and vowed to return. One, LS, said, “What a great place. Good food, great atmosphere, and cold beer. A great place to spend time with friends. Can't wait to go back!”  

And with 31 TV screens, something’s bound to arrest your attention. Another, ML, said, “It’s a happening place…always something to look at—besides the TV’s.” I think I caught his drift. Another, JQ upon entering and being greeted by the TK gals at the front desk, stopped dead in his tracks and loudly proclaimed the name of the holy fellow whose birthday we’ll celebrate on December 25. JQ was probably just in the Christmas spirit…

Now the big question: is this a guys only place? Absolutely not. On the night of our visit, there were plenty of distaff customers in attendance. Some, of course, may have been lured by the male servers in kilts, but I’m betting more were there because the Tilted Kilt is just a fun place to be. Is it a place for a quiet, romantic interlude, where perhaps a man might pop the question to his prospective bride? No.

But if it’s good food, great service and great pub-type atmosphere you’re looking for, the Tilted Kilt is your place.

Oh, and friendly eye candy doesn’t hurt either.

More pics here.

Cheers! The PubScout

Note: How does one become a Subscout? Simple. Buy The PubScout a beer!

Balls, Beer--and Belma?

The Pre-Game Crew warms up...

The pluck, skill and general stick-to-itiveness of Brewer Chris Percello were all on display at last night’s Uno’s December beer dinner. Percello, who’s doin’ some fine brewin’ at the Metuchen site, took over the reins knowing what he wanted to do and where he wanted to go. And one of the places he wanted to go was home—that is, to keep a fifteen-year beer dinner tradition alive.

If that means he has to come up with the recipes himself, so be it. If that means he has to bring in fine commercial brewers—like Kane—to share the stage as he did last night, so be it. If that means he orders his fiancée Natalie to churn a creative ice cream for days while violating all sorts of child labor laws, so be it. And aided by a willing staff, Chris pulled off another winner, putting his signature on the Uno’s beer dinners with a solid exclamation point. He even added a few new wrinkles— a specially brewed IPA to accompany the Cheese Course and party favors for everyone--not just trivia winners—to take home.

A bit about that IPA first. The standard Ike’s has always been a PubScout favorite, but Chris decided to experiment with Belma hops, a relatively new hop, and offered it alongside his Station House Red for the Cheese course. Yielding all sorts of flavor notes, the Special IPA, served directly from a keg, drew raves from regulars and newbies alike.

And the raves just kept on coming with the second course. Officially listed as  Mushroom and Mozzarella Arancini Paired with Driftline Oatmeal Brown Ale, the dish somehow (probably thanks to Lenny) acquired the name Chris’s Balls, since Percello made the risotto mixture and actually shaped the globes. Whatever they were called, The PubScout admits to having found them delightful, and the pairing with Kane’s Driftline was a winning combination. I could make a meal out of that pairing, though I would admittedly, need more than just the standard number of balls that came with the package, and my Driftline portion would have to be longer.

Mike Kane was in attendance, along with his very knowledgeable sales guy, Glenn Lewis; and both gave excellent descriptions of the beers they brought from their brewery in Ocean, NJ. All of their fine beers, besides being unfiltered, refer in some way to the ocean.  “Single Fin” (an old-school surfboard) accompanied the salad course in a fine manner, but for The PubScout’s money, the pairing of Chris’s Spicy Stewed Beef with Cheddar Cheese Grits accompanied by Kane’s Head High IPA was the combo that really scored. The PubScout is not a fan of overly spicy foods, but Chris’s beef dish just walked up to the border without crossing it, and the Head High served as a perfect complement.

If Uno’s dinners are known for anything, it is the dessert pairing. No flowery description necessary here. Chris’s Scotch Ale (less “chewy” than in the past, but exceptionally smooth) and ice cream made with it, topped by a large triangular fudge brownie had many attendees sitting back and loosening their respective belts. They would have to eat their special party favor chocolate covered pretzels on the way home if there was room at their “inn.” 

Or today if there was not.

The PubScout was definitely in the latter category. 

More pics here...

Cheers! 

Wir trinken noch mehr gute Bier?

Simply translated, the title above asks, "We're drinking more good beer?" And the answer to that question is a definite "I don't know." But we seem to be drinking less of some beers. Jim Koch, L. of Sam Adams fame, shared his beer theory with MSU's Kyle Stuber recently at Foley's Bar in NYC: "All beer is good; some beer is better." Apparently, some beer is just so-so.

My pal Al sent me this link about the "Nine beers Americans no longer drink," and it's quite interesting. Why the authors, who provide sales data, stopped at nine is open to question, but the nine they cite certainly have the stats (some cynics might add, the rep) to deserve admission to this, um, elite corps.
Starting with Number 9, the list ascends to the Number 1 beer that has lost the most market share. The PubScout will not spoil the fun by sharing that data here. It's only a click away, and it probably helps the stats of the authors.

Nor does The PubScout cast aspersions on those who may find their favorite brew on this list.  My mission is not to tell you what you should be drinking, but to apprise you of what--and where-- you could be drinking. Anyway, check out the link above for the info, and have some fun learning about which states in the US drink the most beer. You might be surprised to learn which state is Number 1, or that Jersey doesn't even make the cut, or that beer consumption is actually down in the US.

But if we're drinking better beer, it's a perfect example of the theory that "Less is More."

Cheers! The PubScout

Two PubScout Faves Get Some Love!

Artisan's, One of the PubScout's favorite pubs in the world--especially around Oktoberfest time--gets a nice shout out from Stem and Stein Magazine. But, wait! The headline says TWO PubScout faves. Click the Stem and Stein link above and go directly to Pages 10, 11 and 12 to see the other.

Quick Hit--Bittings Winter Cockle Warmer

Made a stop at JJ Bitting's in Woodbridge last night after checking out the fabulous toy train display in the nearby Barron Arts Center. Ordered up a Winter Warmer from the comely barlass, and came away very pleasantly surprised. Well-balanced, with notable, but not cloying, spice notes, a wonderfully smooth mouthfeel and a delicious flavor, it had a distinct Old Fezziwig character. And, as it was Happy Hour, it was only $2.50. The beer will warm your cockles--kilt-covered or not-- at any price, however. Kudos to Brewer Sheehan for an excellent job!