Hinterland Erie Street Gastropub: A User's Guide
Local and Sustainable Ingredients | James Beard Award-Nominated Chef | In-House Brewery | Uncommon Food Pairings
Appetizer: horseradish-bacon-cheese spread and house crackers
Entree: pan-seared duck breast with roasted hazelnuts, house bacon, quince butter, and pomegranate molasses
Dessert: chocolate malt with liquid peanut butter and chocolate cake
What to Drink: Sip the beers that get churned out at Hinterland’s Green Bay–based brewery, including seasonal specialties and limited releases. Or, energize with a cup of Luna coffee or Rishi tea.
Who’s Cooking: Executive Chef Dan Van Rite, a three-time James Beard Award finalist, prides himself on bold flavors and off-the-wall pairings—many of which are made possible by his utilization of local and seasonal ingredients.
Keeping it Fresh
Partnerships with fishermen in Honolulu, Seattle, and Portland, Maine give the kitchen access to fresh fish every day.
Locally, alliances with small growers and ranchers produce fresh game, hand-foraged mushrooms, and heirloom produce—all of which dictates the contents of the daily menu.
If You Can’t Make It, Try This: For those a bit north, there’s always the Green Bay location (313 Dousman Street). Stop in and take a Saturday-afternoon tour of the brewery, which makes its home inside a turn-of-the-century meat-packing warehouse.