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, ...
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