Maybe a PBR.
Turns out, Garrelts is a fan ofPabst Blue Ribbon
, the blue-collar brew that started the “yard beer” craze a couple of years ago. So much so that he decided to offer it to customers on tap, along with Miller High Life and Coors.
“It ties into the Americana theme of the menu,” Garrelts says. It also drives some of his beer vendors crazy
“They say, ‘Why can’t you kick PBR off and put Blue Moon up there?’
Garrelts says he and his staff are big fans of local craft brews such as Boulevard. But at the end of a long night on the line, “you want something that’s a little bit lighter, a little bit more refreshing.” Price is also a factor when you are stocking the staff fridge in the kitchen of a busy restaurant.
At Rye, the staff beer is original Coors. “We call it ‘tan can’
” Garrelts says.
Across town atRieger Hotel Grill Exchange, executive chef Howard Hanna
doesn’t have yard beer on his menu, but he stocks PBR tall boys in the kitchen.
“A lot of restaurant people that come here know about it, and we share them with our friends. Michael Corvino from the American and his sous chef Andy McCormick come by at least twice a week, and we drink PBRs together. Colby Garrelts, Dave Crum, John Smith and others all stop by for one sometimes too. And when Patrick Ryan ran the Port Fonda truck out of our prep kitchen, it was the beer they drank and cooked with too! Those famous chilaquiles used to contain PBR,” Hanna says.
PBR, Schlitz and High Life also have a tough-guy image that is part of the appeal.
“A cook wouldn’t be caught dead with a Bud Light in his hand,” Garrelts says.