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Pasadena Independent Apr 05, 2018
Cast photo: Top row L to R: Maren Plog, Kevin Yang, Gin Cui, Madison Chiu, Liana Ramirez, John Sohl, Jill Datema, Calvin Welch, Camille Echeverri, Emma Welch, Savannah Clancy, Kareen Boyadjian, Brayan Maye
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On the heels of their successful debut as a modern rendition of the classic American diner, the newly opened Twohey’s Tavern in Pasadena keeps the momentum going as they welcome guests to join them as they launch their new Weekday Lunch Menu every Tuesday through Friday from 11:00 am to 3:00 pm!
Executive Chef Travis Limoge continues to redefine and refine the American Diner experience with his new Weekday Lunch Menu. As with the Dinner menu, the Weekday Lunch Menu pays tribute to the nostalgic meals of yesteryear while honoring timeless and contemporary cooking techniques with seasonal, local ingredients. “Our menu is accessible to everyone with new dishes exclusively created for Lunch, and a few favorites carried over from our dinner menu,” says Chef Limoge.
At Lunch at Twohey’s Tavern your body is a temple, and it is time to pay homage to the green goddess with your choice of five sophisticated Salads such as the Kale Salad, featuring, baby kale, apple, pepita, fennel sprouts, and pepita vinaigrette, or the Steak Salad, with a foundation of market greens, 8 oz. rib eye, pickled red onions, grapes, croutons, Grafton cheddar, and orange vinaigrette. The Cobb Salad comprised of roma crunch, lardon, red onion, blue cheese, hard egg, and avocado buttermilk dressing, while the Potato Salad lends guests that bite of much needed carbs, comprised of roast fingerlings, horseradish, orange, crème fraiche, whole grain mustard, sage, and cured egg yolk. Crunchy, citrusy, and
oh so satisfying, the Boston Bibb Salad is a guaranteed winner, with fresh orange, almonds, scallions, sweet onion, soft herbs, and an orange vinaigrette.
It would also not be a proper Weekday Lunch without an array of Sandwiches and Twohey’s Tavern has their guests covered, starting with the quintessential BLTA, prepared with Roma crunch lettuce, house-made tomato jam, shaved red onion, and avocado on sourdough. A childhood favorite of Chef Limoge’s, and what he refers to as “Quebec’s answer to the pastrami sandwich,” the Montreal Smoked Meat Sandwich begins with a week-long brine before an 8-hour smoking process of the Montreal smoked brisket, homemade garlic aioli, whole grain mustard, and pickled fennel on rye.
Turning convention on its head, the Smoked Chicken Salad Sandwich is comprised of dehydrated persimmon, toasted almonds, red onion, Bibb lettuce, and homemade garlic aioli on sourdough, while the Fried Chicken Sandwich kicks up the heat, with Napa slaw, homemade Fresno Red Hot, and house-made garlic aioli on a traditional milk bun. For vegetarians, there is the Montreal Smoked Meat Sandwich, featuring Montreal smoked brisket, garlic aioli, whole grain mustard, pickled fennel, on rye. Sometimes, there is nothing quite like a Classic Burger made with a premium Angus-blend patty, lettuce, onion, ketchup, with the option to add cheese, pickles, caramelized onion, chili, and bacon. All Twohey’s Tavern Sandwiches are served with a guests’ choice of fries, salad or the original Twohey’s Restaurant’s famous onion rings. Tapping further into the tavern element of their namesake, Plates offer delicious elevated renditions on classic stick-toyour-ribs fare, beginning with the Fish & Chips, comprised of Beer-battered Santa Barbara Halibut provided by Dock to Dish, served with homemade tartar sauce and house fries. Make no mistake, this is not your pub-grub Shepherd’s Pie, made with premium Angus Beef, carrot, celery, onion, fennel, pomme purée, burnt onion oil, and served on rye.
Chef Limoge introduces a family staple with his Grandmother’s Stroganoff and he elevates it to a whole new level, preparing it with beef short rib, mushroom, sage cream sauce, egg noodles, fresh horse radish. Hearty and traditional, the Steak Frites features a prime 8 oz. ribeye with herb butter and garlic fries. Finally, you will never be able to return to canned soup after tasting the bright and delicious Tomato Soup & Grilled Cheese, a combination of tomato soup made from emulsified tomatoes with olive oil, crème fraiche, burnt onion oil, Point Reyes Roma, and sourdough. And, for those unable to sneak away from their desks to grab a bite, Twohey’s Tavern has you covered as they are teaming up with UberEats and Postmates to keep worker bees well fed during the weekday grind as well. So, with the new Weekday Lunch Menu, it is officially time to plate up at Twohey’s Tavern!
Twohey’s Tavern is open for Lunch every Tuesday through Friday from 11:00 am to 3:00 pm. Dinner is served every Sunday through Thursday from 5:00 pm to 10:00 pm, and every Friday and Saturday from 5:00 pm to 11:00 pm. The Bar is open every Tuesday through Thursday, and Sunday from 4:00 pm to 11:00 pm, and from 5:00 pm to 12:00 Midnight every Friday and Saturday. Brunch is served every Saturday and Sunday from 9:00 am to 2:30 pm. For more information or reservations, please visit www.TwoheysTavern.com or call Twohey’s Tavern directly at 626.449.2337.
