Join us to celebrate Halloween this week, will be joining Astoria Newbie’s. Come on by even if you have no costume it’s going be fun. They have good drink specials.
Katch Brewery & Grill, a new 415 seat American restaurant and beer garden opened in May 2013, is the latest addition to the flourishing beer scene in Queens, a pre-prohibition hub for breweries. Katch offers an astounding 50 beers on tap (another 20 by the bottle), as well as an impressive “kocktails” collection including a “Konstruct Your Own” option, all complemented by a menu of elevated versions of pub “klassics” such as burgers, ribs, sliders and punctuated with truly unexpected dishes such as Katch Linguini, with prosciutto, broccolini, and blue cheese in garlic red wine sauce and Nutella Pizza, Nutella, biscotto and powdered sugar.
As part of Queens’ re-emergence as a suds-centric borough, beer gardens – a onetime Big Apple staple dating to the 1820s – have re-emerged as popular places for a refreshing brew accompanied by pleasant conversation with friends and fellow al fresco imbibers. Katch has an expansive 250-seat, 4,500 square foot beer garden located at the rear of the restaurant. It captures the spirit of an upgraded outdoor picnic area with wooden communal tables, colorful umbrellas and televisions positioned along a brick wall garnished with picturesque landscaping. The interior of Katch boasts seating for 165 and televisions along every wall. Whether patrons are watching a game or simply savoring good food and drink, the atmosphere is mingle-friendly.
Executive Chef Chad Bowser joins the team as top toque bringing an extensive culinary background to the project. Bowser’s credentials include Manhattan spots like Gastorate and Barraca. For a period of time, he resided in California working at studio caterer Feast, where he learned to work with a wide variety of cuisines and to craft dishes to the specifications of a high profile clientele. Having mastered the art of Spanish tapas, Mediterranean cuisine and other culinary categories, Bowser draws upon his experience to take a novel, modern approach to every Katch dish, raising it above stereotypical bar fare. “The menu reflects the idea of a contemporary upscale pub with only fresh never frozen items” notes Bowser.
The menu begins with starters like the signature Katch Shock Top Chicken Fingers, a riff on the traditional bar favorite for which the chicken is marinated in the restaurant’s , Shock Top Raspberry brine and served with house smoked apple aioli, and Guinness Mac n’ Cheese, with three cheese Guinness sauce. Other signature items include: Chicken Parm Sliders, breaded chicken with mozzarella, fresh arugula, marinara sauce and Parmesan; The Arrogant Skirt Steak, marinated in Stone Arrogant Bastard Ale with French fries and chimichurri sauce and the Katch Pizza, white pizza, with basil pesto, prosciutto, cherry tomatoes, arugula and shaved aged Parmesan.
To end the meal, Katch’s dessert menu satisfies any sweet tooth. Some treats include: Chocolate Fondant, chocolate layer cake filled with a rich chocolate mirior and rimmed with chocolate flakes, Chocolate Chip Mint Truffle, mint chocolate ice cream with fudge center enrobed in dark chocolate with dark chocolate drizzle, and Torta Nocciola, alternating layers of hazelnut cake, hazelnut cream and chocolate cream, topped with praline hazelnuts.
The beverage program continues the menu theme of updated classics with specialty “kocktails” like the Our Kadillac, a classic top shelf margarita with Patron Anejo and Patron Citronge and like everything else its always better with beer, Our Kolada, Diplomatico Reserva Rum and Amaretto Disaronno, blended with fresh pineapple and coconut flakes, and the Our Not-So Kommon Sangria, choice of white grape or red apple and available by the pitcher diners will “feel at ease in this comfortable neighborhood spot and experience great food, cocktails and ambiance.”
Trains N/Q line 30th Ave