There’s a reason Drafts has won the prestigious Best of State Award in 2013, 2014 and 2015 for both Best American Pub and Best Gourmet Burger. Drafts serves an array of gourmet pub food and appetizers that keep the gastropub’s popularity strong, and they’re always trying to mix up all of their menus from breakfast to dessert.
Drafts new Executive Chef Jess Everson (who, by the way, is only 25 years old) created all of the new additions on the winter menu after many, many rounds of tastings to decide which dishes would make the cut. I joined Chef Jess for my own tasting to try out the new items, and I more than approved of their choices. The new menu items are fun, hearty, comforting and perfect for the winter season.
Chef Jess Everson in action preparing the new menu items.
Drafts has also recently enclosed their patio to create a bigger (and warmer) space. Après-ski, anyone? Drafts is open 7:30 a.m.-11 p.m. Sunday through Thursday and 7:30 a.m.- midnight Friday and Saturday. Breakfast is served from 7:30-11:30 a.m.
BREAKFAST PIZZA
Fresh cracked egg, white cheddar, ham, bacon, garlic oil, spinach and cracked pepper. I’m going to go ahead and have pizza for every meal now.
SHRIMP TACOS
A favorite dish of Chef Jess – three warm corn/flour tortillas stuffed with grilled cilantro lime marinated shrimp, cabbage, housemade pico de gallo and drizzled with chipotle ranch.
BAKED PRETZEL
Two oversized salted pretzels brushed with garlic butter, served with smoked apple and walnut cheddar cheese sauce and housemade beer mustard. Everything you want from a soft pretzel, golden-brown chewy crust with a soft and tender.
LOBSTER ROLLS
Two soft mini hoagie rolls stuffed with fresh lobstaaah salad.
GHOST BURGER
Ghost pepper barbecue sauce, smoked gouda, bacon, arugula, red onion and tomato. Definitely a must have after a powder day.
DESSERT PIZZA
Cinnamon sugar dusted pizza dough baked with brownie bites and chocolate sauce, topped with cream cheese frosting and fresh raspberries. But seriously, pizza for every meal?
