Evaluating a Pub
February 9th, 2010
When I head into a new pub or place I haven’t been in a while, I typically follow the following process:
- Look at the tap handles – just the big boys (AB/SAB Miller/Coors)? or someone who cares?
- Look at the bottles they serve – same criteria as above
- Does the place have a decent bartender? – you would be surprised at the number of places that ignore this.
- If I’m still around – what’s the atmosphere, do I want to stay here?
- Order a cheeseburger – if a pub can’t make a decent burger, you know the rest of the food stinks
- Decide if I would visit this place again.
What process does everyone else in the blogosphere follow?
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I have the same #1. But just because they have the big three on tap does not mean they don’t care, it only means that they want to put asses in the seats and keep the doors open. Frisco and Max’s both carry domestics because they sell, and just because they have craft taps doesn’t mean that they care. (example: Running Shelter Pale Ale on a 60 Minute Tap Marker…never been back)
#2 is the bartender. I agree this almost always overlooked. Too many times this position is filled by vapid eye-candy or condescending beer ‘fanboys’ that talk down to you about beer. I would prefer a good looking female with a helpful beer knowledge.
#3 is the atmosphere. I have a slight Demophobia so a bar with adequate seating and less people the better.
#4 is the food. I am a happy hour drinker or one-and-done. I drink early and am home by the time the ‘kids’ are going out. Appetizers and the like are what I normally get into. (Hello, Chicken Jammies!)
I’ve been seen in pubs with less than great craft beer with awesome food. One can always be overlooked if an other category is much stronger.
Beer? Check
Seat? Check
I’m in
I hate to call them out on this, but the Judge’s Bench in Ellicott City is a prime offender of item #3 — a good and knowledgeable bartender.
They have an incredible selection that would make any beer aficionado’s spine tingle; however, the bartenders I came across there were pretty much clueless about the quality of the beer they have at their disposal. When we asked the bartender to describe certain beers that we’d never had the opportunity to taste before, we were met with blank stares and generic descriptions of the beers.
My belief is if that you have the good sense as a proprietor to serve good beer, you should have the good sense to hire people who are passionate about the beer they are serving! After all you can get the same experience when you get Miller’s and Anheuser’s swill served to you in any other bar. Apathy.