The relationship between food trucks and brewery taprooms has been called symbiotic. A match made in heaven, some say. For the consumer, when heading out to visit a brewery it is very helpful to know, for certain, whether or not food is available. Food trucks can make that tricky. By their very nature, reliability is always an issue with food trucks.
Reuben’s Brews decided to take a different approach. After years of relying on food trucks, they basically created their own. This is no surprise to folks who’ve visited the brewery’s taproom in recent weeks and noticed a conspicuous addition to the patio: a 16-foot food truck emblazoned with a colorful Reuben’s Eats sign.
Starting today, Reuben’s Eats is open for business. “We decided to open a brewery because we enjoyed creating and sharing our beers, and we loved pouring delight and bringing community together,” says Adam Robbings, one of the founders of Reuben’s Brews. “Reuben’s Eats is an opportunity to create new memories and deepen relationships, and it’s a chance to strengthen community, now both around the table and at the bar. We’re excited that you can now rely on us to be there to pair our award-winning brews with great food, every day.”
Now, along with a couple dozen rotating taps pouring the brewery’s own creations, visitors to the Reuben’s Brews taproom can reliably count on the availability of food.
Reuben’s Eats is open for dinner service (4:00 – 8:00) Monday thru Friday, and both lunch and dinner (11:00 – 8:00.) on Saturdays and Sundays. The plan calls for the addition of lunch service on weekdays starting this coming spring.
The menu offers staples like a bratwurst made with Reuben’s Pilsner, a perfectly crispy fried chicken sandwich, a soft pretzel served with mustard and beer cheese, and doughnut holes accompanied by huckleberry compote and whipped crème fraîche. Along with that, they’ll work on rotating some special items from time to time.
Leading the dining concept at Reuben’s Easts are Kirsten Ohlendorf, a Seattle native and former food truck owner with a food and beverage background that spans various roles, and Mark Abrahamsen, a 13-year veteran of Seattle’s restaurant scene. The two met while working at the acclaimed Wallingford restaurant Tilth, and their careers have crossed paths a few other times since.
“I’m an advocate for the Slow Food movement and for general mindfulness as it pertains to our interactions with food, from the field to the table,” says Abrahamsen, who sources most of the Reuben’s Eats ingredients from local growers, producers, and purveyors like Bavarian Meats, Firefly Kimchi, and Sea Wolf Bakery.
“We’ve approached recipe development for our food the same way we’ve always approached our beers: unbound by constraints, with an unwavering focus on quality. And while our menu will evolve over time and periodically include specials, we’re especially excited to be a dependable option for great food, every day.”