Since opening on the fringes of Black Rock in early 2019, Froth Brewing has become known for its over-the-top fruited sours. You may have thought beer made with raspberry, key lime and sherbet ice cream is a bad idea — but Froth has proven the doubters wrong.
And so it’s only fitting that an over-the-top restaurant has taken over the kitchen space at Froth. Operator A.J. Giordano says Diner, Drive-Ins and Dives is a big influence, especially the way that show shows off the kaleidoscope of foods found here in ‘Merica.
“I really enjoy all cuisines,” he says. “With that show, it’s nice to see Greek, Middle Eastern, Californian, Italian… a little bit of everything. That’s how I like to eat and cook.”
The Munch menu is so food porn-y, it should come with a NSFW label: Last Dragon tacos with beef short ribs and kimchi, Nashville-style hot chicken sandwich, pulled pork barbecue sandwich, brisket flatbread and salmon fried rice.
“I’m big and bold, and those are the profiles I like to cook with: I use a lot of acidity, spice, salt and sweetness,” Giordano says. “I also love texture. Maybe just a little bit of crunch or sprinkle something that adds a bit of mystique. I want people to say, ‘What is in that!?”
“The food was alright before, but it was just… lacking,” he adds. “Now, people can come in and get a little bit of everything, not just your typical burger, chicken sandwich or pretzel.”
As you can probably imagine, this kind of food shares a spirit animal with the beers at Froth. When you’re drinking a 10-percent ABV stout made with coffee, peanut butter and vanilla, it’s only natural to reach for Satan’s Wiener — a bacon-wrapped hot dog topped with chili sauce, guacamole, queso and crumbled tortilla chips.
Giordano says he and Froth’s head brewer Jesse McLaughlin are like two mad scientists, pushing the limits on over-the-top excess. Often, the fruit purees and other “adjuncts” used to brew Froth beers will find their way into Munch dishes.
“Jesse is probably one of the most passionate people I’ve ever met,” Giordano says. “He’s here every day and ready to jam at any time. I’m always going 100 miles an hour as well. So when we get in here, it’s like a flavor laboratory. We’re always thinking about how to create something using all these different ingredients in front of us.”
Customers are feeling the synergy right now. Froth fans are quickly becoming Munch fans, and Giordano’s following on social media is now taking notice of the brewery.
“We’re offering a new experience,” he says “If you haven’t tried Froth, you gotta come try the beer. And now, the food is on the same quality level as the beer.”
700 Military Road – Buffalo
Hours at time of publishing (Subject to change): Wednesday 4 p.m. – 9 p.m., Thursday 4 p.m. – 10 p.m., Friday and Saturday 12 p.m. – 11 p.m., Sunday 12 p.m. – 6 p.m.
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