Posted by Tim Regan / Monday, March 11th, 2013
As detailed by ARL Now, the Wilson Tavern in Arlington closed temporarily in February to knock down a wall and add room for 20-25 more seats. Now they’re back with a bigger dining area, a newly designed website, a new menu and a new head chef, Zack Southern.
Only one month ago, Wilson Tavern focused mainly on drinks. With plenty of newly constructed space for diners to spread out and stay awhile, that’s changing. After taking over the kitchen in the middle of February, Southern conceptualized a menu of hearty entrees like pork chops with bourbon butter glaze and grilled chicken tenders alongside bar fare favorites such as mozzarella sticks and chicken wings. “I’m trying to do a twist on fun bar atmosphere food. The difference being everything made from scratch, made in house, all the salad dressings, all the sauces,” says Southern. The new menu also heralds a more extensive brunch lineup with fresh fruits and several types of eggs benedict to choose from.
But Southern says the drinks aren’t going anywhere soon. “Everything is going to be linked with a wine, liquor, or beer,” he explains, and even the sauces will be boozed up with spirits like vodka and bourbon. As always, bartenders will sling 16 oz. specialty cocktails, beers from Flying Dog and seasonal slushies.
Even with a host of new pub fare, the essence of Wilson Tavern shouldn’t change much. “We want to keep our bar crowd, we just want to make sure they’re aware we have amazing food as well,” says Southern, adding, “we’re not trying to go elegant or fine-dining, we’re just trying to make really really good food.”
No related posts.