Back East Brewing Company is the latest Connecticut brewery to expand its food options, as the Bloomfield business introduces its The Kitchen @ Back East Wednesday.
The new addition to the brewery will offer shareable plates, salads, tacos, burgers and "handhelds" like wraps and quesadillas, intending to offer options for all of its taproom guests, head chef Ben Nicholson said.
Nicholson brings a decade of restaurant experience from eateries like Union Street Tavern in Windsor, Flatbread Company in South Windsor and Four Dads Pub in Granby. The brewery kitchen project has been in the works for more than a year, he said, and when he initially heard about it, he told Back East's owners that he wanted to be involved.
"I've been coming here since the day I turned 21," he said. "It's always been a dream of mine to work here...getting this opportunity was huge."
Taste of Connecticut
Nicholson worked on the menu for several months, he said, focusing on dishes that naturally pair with beer, like chicken wings, along with plates that can be easily shared among groups. The brewery has traditionally welcomed food trucks, and he and Back East management paid attention to what cuisines and items taproom guests seemed to enjoy the most from each mobile eatery. That's how street tacos landed on the menu, he said, because those "sold like crazy."
Shareable starters include wings with sauce options like buffalo, Carolina-style BBQ, honey mustard and Korean garlic chili; along with spinach artichoke dip and buffalo chicken dip served with tortilla chips. Pretzel bites are served with housemade beer cheese, made with the brewery's Ice Cream Man IPA, and the house-fried tortilla chips are also served as nachos or with housemade pico de gallo and guacamole.
The street tacos on corn tortillas are made with chipotle chicken thighs, steak or fried avocado, and the menu features smash burgers with fries, including a classic version with American cheese and burger sauce and a Western burger with barbecue sauce, cheddar and crispy onion straws. A turkey burger is topped with guacamole and garlic aioli.
Handhelds include a cheese quesadilla and a "California wrap" that's inspired by California-style burritos, Nicholson said, with shredded chipotle chicken and fries wrapped inside a flour tortilla and pressed on the grill. Salads are available for those looking for lighter options, including a classic Caesar and a "harvest moon" option with sweet potato croutons, pumpkin seeds and goat cheese.
Most of the menu items can be made vegetarian, vegan or gluten-free, Nicholson said, like a Mediterranean platter with hummus, veggies, falafel and olives and a falafel wrap (both vegan when served without feta cheese and tzatziki.)
"The essence of Back East Brewing Company has always been about bringing people together to enjoy high-quality, locally-crafted beer in a relaxed setting," Jaime Loomis, Back East's general manager, said in a statement. "With the introduction of our kitchen, we're excited to elevate that experience further, seamlessly blending our passion for beer with delicious, locally sourced cuisine."
Several other Hartford County breweries have added kitchens to their space in recent months, including Labyrinth Brewing, which partnered with Ritual Pizza Company to open an on-site pizzeria at its Manchester taproom. Urban Lodge, also in Manchester, opened a kitchen in July with former town restaurateur Corey Wry at the helm, offering beer-friendly burgers, sandwiches and appetizers. The brewery also has a full kitchen at its Hartford location, which opened on Pratt Street in October.
Bloomfield's Thomas Hooker Brewery, just under four miles from Back East, added a kitchen to its taproom in 2019. Its menu features sandwiches, burgers, snacks, small plates and a full selection of red and white pizzas.
The Kitchen @ Back East will be open during the taproom's hours Wednesday through Sunday, closing slightly earlier than the bar does.