Pub W Offers Elevated Pub Atmosphere and Great Food By Beverly Ferree Pub W is without a doubt no ordinary pub. Located at 10740 South May Ave, just south of 104th, Pub W has taken the traditional pub and put it on steroids. Whether it’s a locally crafted beer, an inhouse cocktail concoction or their very creative food choices, Pub W has given the word pub a new image. The atmosphere is inviting yet contemporary and very family friendly. From the hostess to the servers to the managers, everyone was very polite and helpful, and the décor was modern with an industrial flare. Pub W is the brainchild of Marty Chilcote and Brandon Kistler and is part of the Hal Smith Restaurant Group, which includes Charleston’s. “The idea was to have a slightly elevated pub that is also family friendly,” said Pub W General Manager Dustin Lanphier. “We will be open a year this November. The area has received us very well, and we have established a lot of regular customers.” Lanphier explained that they also like to change up their menu, “We try to have a couple of changes a year as the seasons change. We’ll have items with seasonal fruits and vegetables and a menu with healthier options. And the same is true for our cocktail menu. We have warmer cocktails for the fall and winter and fresher, sweeter options for the spring and summer.” Pub W also has a brunch menu every Saturday and Sunday from 10:30 a.m. to 2:00 p.m., including huevos rancheros and chicken and waffles. Their brunch menu also includes fresh oysters, along with Brunch Mary (their take on the Bloody Mary) and mimosas. “We also serve fried chicken on Sundays and Tuesdays, which is very popular,” Lanphier said. We went for lunch, and there was a variety of choices. Our wonderful server, Thi Nguyen, who you should definitely ask for when you visit, helped us decide what to try. We started with the squashpuppies, Pub W’s interpretation of the hush puppy. The squash definitely gave it a moist texture, and paired with the honey butter and the jalapeno jam makes this a southern delicacy you don’t want to pass on. Other appetizer favorites that we haven’t yet tried are the fresh baked pretzels, the drunken tuna ceviche, the buffalo shrimp and the pork shoulder potachos, Pub W’s take on the traditional nacho dish but served with house potato chips, cheddar, barbeque, beer braised pork, grilled jalapenos, grilled onions and sour cream. For lunch, my husband had the chicken tenders, and I went for the spicy shrimp tacos. While I teased him about choosing a boring item from the menu, these chicken tenders were anything but boring and neither were the fries. Cooked and seasoned just right, his meal was traditional but delicious. My shrimp tacos had a little more kick to them, especially with the spicy aioli sauce. The shrimp was seasoned perfectly and tasted fresh. Ironically, it was my side item that was my favorite, the black beans. Again, seasoned to perfection, they were the right combination of taste and heat. We were right by the kitchen, so I had the chance to see other foods being delivered. One that caught my interest was the farm fresh chicken salad with roasted chicken, apple slices, raisins and candied pecans. The hamburgers and sandwiches also looked good. The Chupacabra, with pulled chicken, grilled jalapenos and onions, muenster cheese and jalapeno bread is a must try next time we come. And there will definitely be a next time.
34 | MOORE MONTHLY | OCTOBER 2017