{"id":2446793,"date":"2019-07-25T15:32:07","date_gmt":"2019-07-25T21:32:07","guid":{"rendered":"https:\/\/www.aspentimes.com\/?p=310099"},"modified":"2019-07-25T15:32:07","modified_gmt":"2019-07-25T21:32:07","slug":"aspen-public-house","status":"publish","type":"post","link":"https:\/\/alwaysmountaintime.com\/kspn\/local-news\/aspen-public-house\/","title":{"rendered":"Aspen Public House"},"content":{"rendered":"<div class=\"swift-gallery p402_hide\" readability=\"6.5309278350515\">\n<ul id=\"imageGallery-310099-785\" class=\"gallery list-unstyled\">\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/07\/publichouse-EAT-summer2019-12-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/07\/publichouse-EAT-summer2019-12-1024x683.jpg\" data-sub-html=\"Jeremy Wallace\/The Aspen Times | Public House double stack: two, 4oz patties, secret sauce, caramelized onions, shredded lettuce, American cheese, brioche bun\" class=\"h-100\" readability=\"1.5\">\n<div class=\"caption\" readability=\"14\">\n<p><strong>Public House double stack: two, 4oz patties, secret sauce, caramelized onions, shredded lettuce, American cheese, brioche bun<\/strong><br \/>Jeremy Wallace\/The Aspen Times<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"><img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/07\/publichouse-EAT-summer2019-12-1024x683.jpg\" alt=\"Public House double stack: two, 4oz patties, secret sauce, caramelized onions, shredded lettuce, American cheese, brioche bun\"><\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/07\/publichouse-EAT-summer2019-5-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/07\/publichouse-EAT-summer2019-5-1024x683.jpg\" data-sub-html=\"Jeremy Wallace\/The Aspen Times | Crispy duck confit with mashed potatoes and a Bordeaux cherry jus\" class=\"h-100\" readability=\"-2\">\n<div class=\"caption\" readability=\"7\">\n<p><strong>Crispy duck confit with mashed potatoes and a Bordeaux cherry jus<\/strong><br \/>Jeremy Wallace\/The Aspen Times<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"><img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/07\/publichouse-EAT-summer2019-5-1024x683.jpg\" alt=\"Crispy duck confit with mashed potatoes and a Bordeaux cherry jus\"><\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/07\/publichouse-EAT-summer2019-15-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/07\/publichouse-EAT-summer2019-15-1024x1024.jpg\" data-sub-html=\"Jeremy Wallace\/The Aspen Times | Chicken curry, marinated chicken thighs, yellow curry sauce and coconut rice\" class=\"h-100\" readability=\"-0.5\">\n<div class=\"caption\" readability=\"10\">\n<p><strong>Chicken curry, marinated chicken thighs, yellow curry sauce and coconut rice<\/strong><br \/>Jeremy Wallace\/The Aspen Times<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"><img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/07\/publichouse-EAT-summer2019-15-1024x1024.jpg\" alt=\"Chicken curry, marinated chicken thighs, yellow curry sauce and coconut rice\"><\/div>\n<\/div>\n<\/li>\n<\/ul>\n<p class=\"caption-toggle\"><a href=\"https:\/\/www.aspentimes.com\/magazines\/eat\/aspen-public-house\/?#\" class=\"show-captions\">Show Captions<\/a><a href=\"https:\/\/www.aspentimes.com\/magazines\/eat\/aspen-public-house\/?#\" class=\"hide-captions\">Hide Captions<\/a><\/p>\n<\/div>\n<p>Proprietor William Johnson and Executive Chef Nathaniel Putnam recently celebrated the first anniversary of the Aspen Public House at the Wheeler Opera House. In a nod to the last thirsty plus years of history, the neighborhood, \u201cwe\u2019re glad you\u2019re here\u201d vibe now melds with a \u2018spirited\u2019 bar program, updated riffs on pub-food classics, and tall tables inside and out for observing the pedestrian mall and fountain.<\/p>\n<p>\u201cWhen we opened, it was important to brand ourselves as a gastro-pub,\u201d says Johnson. \u201cIt allows us to have a more creative menu, giving the opportunity for us to have both a curry and a schnitzel on the same menu.\u201d<\/p>\n<p>We can\u2019t speak for the schnitzel (next time!), but the Traditional Chicken Curry, served with coconut rice, is a plate of warm and spicy, comfort-food that\u2019s sure to satisfy on our cool mountain evenings. While a deliciously juicy burger is still a cornerstone of the menu (as well as the righteous Public House Double Stack dinner option), they\u2019ve branched out with more creative offerings. Melt-in-your mouth, house-cured Porchetta and house-made duck pastrami, duck confit, and duck liver pate are incorporated into the menu giving familiar dishes an elevated experience.<\/p>\n<p>\u201cWe cook beak to feet as much as we can,\u201d according to Johnson, who likes sourcing good ingredients to make good, creative food. &nbsp;<\/p>\n<p>The duck confit is offered as a stand-out entr\u00e9e, served with mashed potatoes and a Bordeaux cherry jus, and also accompanies the Duck Poutine, for a perfectly decadent post-hike treat. The duck pastrami is the cornerstone of the Duck Reuben featuring classic Rueben flavors you know and love, with the added complexity of duck breast. Porchetta is a killer addition to Huevos Rancheros and Mr. Hollandaise\u2019s Opus (aka eggs benedict) on the brunch menu, and in the Carbonara Americana and Porchetta Roll on the dinner menu. &nbsp;<\/p>\n<p>Chicken sandwiches have become a point of pride in town, and The Fried Chicken Sandwich at Aspen Public House is ready to give all others a run for their money. A crispy, southern fried chicken breast is served with house smoked bacon, gruyere, chimichurri aioli and caramelized onions on a brioche bun for a sandwich that is truly greater than the sum of its parts. It even comes with a side of fries. The gauntlet has been thrown.<\/p>\n<p>Pair your meal with an offering from their extensive beer and wine lists, one of their three Mule varieties (we vote for the Mezcal Mule) or a wonderfully refreshing gin and vermouth based Cold Smoke with fresh lime, cucumber and mint.<\/p>\n<p><a href=\"https:\/\/www.aspentimes.com\/magazines\/eat\/aspen-public-house\/?\" target=\"_blank\" rel=\"noopener noreferrer\">via:: The Aspen Times<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Public House double stack: two, 4oz patties, secret sauce, caramelized onions, shredded lettuce, American cheese, brioche bunJeremy Wallace\/The Aspen Times Crispy duck confit with mashed potatoes and a Bordeaux cherry jusJeremy Wallace\/The Aspen Times Chicken curry, marinated chicken thighs, yellow curry sauce and coconut riceJeremy Wallace\/The Aspen Times Show CaptionsHide Captions Proprietor William Johnson and [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[49],"tags":[],"class_list":{"0":"post-2446793","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-local-news"},"acf":[],"publishpress_future_action":{"enabled":false,"date":"2026-06-22 01:16:15","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"distributor_meta":false,"distributor_terms":false,"distributor_media":false,"distributor_original_site_name":"KSPN The Valley&#039;s Quality Rock","distributor_original_site_url":"https:\/\/alwaysmountaintime.com\/kspn","push-errors":false,"_links":{"self":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts\/2446793","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/comments?post=2446793"}],"version-history":[{"count":0,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts\/2446793\/revisions"}],"wp:attachment":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/media?parent=2446793"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/categories?post=2446793"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/tags?post=2446793"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}