Combining the comfort and beverage selection of a bar with the good cooking of a chef’s hand, gastropubs are popping up around the country. They appeal to careful spenders with a yen for dining as well as operators who welcome the full seats and high beverage sales they can bring.The term was coined in the early 1990s by London operators who took the radical step of serving chef-caliber food in a pub, hence the “gastro” prefix, short for gastronomy. “They realized you can have good, ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!