A while back we told you that Jennifer Choplin landed at G-Hos SoWe after The Butcher and The Brewer abruptly ended its run. Now shes rolling out her first full menu re-do with 42-plus additions for lunch, dinner, brunch and happy hours. With some dishes, like fried chicken (she swears she didnt cop the recipe from her former mentor Joey Chimko while the two worked at Resurrection Ale House) and spice-rubbed and fried spare ribs with Hoppin John, bourbon barbecue sauce and bacon tots, shes keeping with SoWes Southern focus. But at the same time shes deviating far from the regularly scheduled programming with things like taco tartare with raw tuna, avocado, lime, crème fraîche and cilantro oil inside a crunchy tortilla; and hoisin glazed crispy pork belly with spicy mayonnaise, and radish and herb salad on brioche.
New weekend brunch dishes include a French-toast-laden Kentucky Hot Brown with roasted turkey, tomato, bacon, and caramelized onion Mornay sauce; crab cake eggs Benedict with poached eggs served over pan-fried green tomatoes, Creole remoulade and brunch potatoes; and house-cured lox plate with sliced red onion, cucumbers, tomato, cream cheese, caper aioli, and toasted bagel.
For the drinking and grazing crowd, theres a bunch of new snacks and starters, too. Loaded bacon tots come piled high with bacon potato tots, chili, jack cheese and pickled jalapneo, while grilled asparagus offers a healthier and meatless option with favas, new potatoes, lemon, and herbs. Check the full menu here.