Every day, more and more high-end restaurants are discovering what many of us have known for years. Beer is great with food of all flavors. They are also realizing that humans of all kind consume the drink. From rich fancies to lowly slum diggers. Beer doesn’t discriminate. It loves us all.
Signs are showing 2009 to be the year where pairing food with beer finally takes off and begins to give wine some competition in the four star eatery department.
Today’s sign comes from Daniel Boulud, the French chef and owner of NY City’s restaurant Daniel. This spring, Boulud plans to open a brasserie, which is a fancy word for joint that serves alcohol with food.
“It will have a beautiful cement floor rather than stone from Burgundy,” he says. Even more surprising, it will feature food that pairs nicely with—of all things—beer. To build excitement for the downtown spot, his flagship, Daniel, will host its first-ever beer-tasting dinner in two weeks.
“I don’t say I’m an expert on beer,” admits Mr. Boulud. “I hope to definitely improve my knowledge of it.”
One year after the nation slipped into recession, high-end restaurateurs are discovering what bar owners have known for, like, forever: Beer goes well with hard times. As diners look for ways to trim their tabs, top-flight restaurateurs are carving out more room on their menus for brews—not Rolling Rock and Miller, of course, but exotic brews from around the world.
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