Keg & Lantern is one of those bars that I always WANT to go to more often, but for some reason never find myself over there. The handful of times I’ve been there, I’ve loved it. It’s always got a good crowd going, the beer selection is fantastic and all in all I just really dig the vibe.

I plan to rectify this in 2011 and there’s no better reason to do this now since they’ve just welcomed a new chef – David Conn who plans to up the ante on bar food.

Chef Conn plans to pair a Gastro Pub meets Home Cooking fusion, with an emphasis on keen bar appetizers like Pot Roast Sliders, Fried Risotto Balls and Butterbean Hummus and entrees that run the gamut from BBQ Ribs, Roasted Free Range Chicken and Short Ribs to the more traditional Irish staples Shepherd’s Pie and Harp Battered Fish and Chips.

Along with a varied dinner menu, on weekends Conn slings a Southern/Low Country inspired brunch at Keg and Lantern, complete with his signature Redneck’s Benedict, Biscuits and Gravy, Grits and Red Eye Gravy, Shrimp and Grits, and Hangover Pancake as well as a number of other Southern specialties.

You had me at Pot Roast Sliders…

Keg & Lantern
97 Nassau Avenue


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