Brasserie Pavil, 1818 N. Loop 1604 W., is showing diners that beer is a natural with food, and the rewards can be just as exciting as matching wine with food.
A plate with house-made smoked salmon and beef carpaccio are paired with the Fireman’s No. 4 Blonde Ale, followed by the Rio Blanco Pale Ale, a brew with a marked citrus flavor, which gives it enough zing to cut through the richness of chef Scot Cohen’s decadent macaroni and cheese with duck confit and dried cranberries.
It’s followed by littleneck clams steamed in white wine and the spicy, hoppy Full Moon Rye Pale Ale. Braised lamb in a fiery harissa sauce with white beans and roasted pumpkin is just right for fall weather and the dark, roasted flavors of the Brewhouse Brown Ale.
The meal closes out with banana crepes and the matching toffee notes of the Sisyphus Barleywine Ale, an 11-percent alcohol beer with plenty of hops to balance the sweetness.
The restaurant launched the meal deal recently with a dinner that featured brewery president Brad Farbstein.
Except more beer menus in Brasserie Pavil’s future. “Brasserie,” after all, is French for “brewery,” so the two are a natural.
The cost of the dinner is $45 a person and is available nightly through the end of the month. Call (210) 479-5000.