“The menu brings back our St. Louis style ribs and introduces Burnt Ends as an entree, as well as The Lasso, a slow-smoked, Polish/German sausage,” she said.
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The brewery, taproom and restaurant, which opened Jan. 20, 2017 at 6550 Hamilton-Lebanon Road in Monroe, revamped the menu to celebrate its two years there.
One of six different slow-smoked entrees, Slow-Smoked Burnt Ends, features whole Angus beef brisket point-side smoked over hickory wood for 18 hours and braised in an house-crafter sweet-and-savory sauce. It is served with a choice of two side dishes.
The revamped menu also includes a bevy of starters, salads, sandwiches, burgers and more. A “Rapid Lunch” menu is served from 11 a.m. to 3 p.m. Monday to Friday in 10 minutes or less. It features four items for $6.99 each: Slow Smoked Pulled Pork, Slow Smoked Jack Fruit, a Street Taco Duo and Chili N Fries.
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The new Rivertown menu is the work of Chef Zac Payton, Rivertown's director of culinary development, who has been with the business for a year. Roeper said Payton has been instrumental to the development of Rivertown's "team, menu, processes and deliciousness."
Payton said his goal is to grow the restaurant’s barbecue roots even deeper, “creating an environment where people are genuinely excited and believe in the product because of the time, love, quality and craft involved.”
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