Overview: Campfire Restaurant in Bryan, Texas has introduced a new fall menu featuring four additions, including beer-battered fish and chips and a bone-in pork chop. Executive Chef Al-Hakim Shabazz noted that these items were driven by guest requests for specific cuts and preparations.
The Full Story
The fish and chips utilizes a beer-battered preparation using Shiner Bock, served with salt and vinegar French fries made with vinegar powder and fresh sea salt. A bone-in pork chop is plated with sweet potato puree, caramelized apples, a whiskey demi-glaze, and a fennel salad.
Pasta options include red pasta and a white pasta featuring pancetta and a charred lemon cream sauce. The crab cake is served with sweet corn and Hatch chili creamed corn finished with a charred lime. An 8-course wine pairing dinner is scheduled for August 8 at Hershel’s Bar inside Campfire Restaurant, featuring pairings with J.Lohr Estates.
Consumer Takeaway
Drinkers can access the new menu items through the restaurant’s standard service or reserve tickets for the wine dinner event via OpenTable. The experience includes live string music throughout the dinner and two undisclosed courses at the beginning and end of the meal.
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