Your bar menu should be original. Well, kind of.
Don’t clutter your bar menu with generic additions; instead have fun with it by putting a unique twist on a familiar dish. Bar bites should be craveable, memorable, shareable and flavorful items that knock customers back with taste.
Creating a balanced bar bites menu presents a huge opportunity to capitalize on the shift toward grazing while socializing; a communal dining experience with an emphasis on quality offerings.
With customers craving more sophisticated options, owners need to offer bar food that not only tastes great but also is easily and quickly prepared. High-quality, interesting and versatile menu options enable bar owners to compete with venues that might otherwise grab these crowds’ attention and their wallets.
With this new customers culture that demands artisanal/hand-crafted everything, it helps to have a few quick and easy bar snacks that can deliver signature flair without killing your bottom line.
From simple additions including an artisan cheese dish with cured meats or marinated olives with hummus and pita to heartier options like pulled chipotle chicken brioche bites (recipe below), make sure to change your bar bites menu frequently to enable the freshest, seasonal ingredients.
Pulled Chipotle Chicken Brioche Bites
Courtesy of Tabasco
1 (1 ¾ to 2 pound) roasted chicken
1 tablespoon olive oil
1 medium onion, cut into ¼-inch-thick slices
1/3 cup of cider or white wine vinegar
½ cup tomato sauce
3 to 4 tablespoons seeded and finely chopped fresh red and/or green hot chile peppers
2 tablespoons snipped fresh thyme
2 tablespoons molasses
2 tablespoons water
½ teaspoon salt
½ cup Tabasco brand chipotle pepper sauce
12 mini brioche rolls
1. Pull the meat from the chicken, discarding skin, if desired, and bones. Use two forks or your fingers to pull meat into shreds. If desired, use a sharp knife to chop some of the seasoned skin and add it to the chicken.
2. In large skillet heat olive oil over medium heat. Add onion; cook about 5 minutes or until tender, stirring occasionally to separate into rings. Add vinegar. Cook 1 minute.
3. Stir in tomato sauce, hot peppers, thyme, molasses, water, salt and Tabasco chipotle brand pepper sauce. Bring to a boil. Add the chicken, tossing gently to coat. Heat through. Serve on split rolls with pickle slices.