The Keg on Sixth Is on Trend and Off the Beaten Path

Categories: Review

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CandaceWest.com
Cheese and Pate: Chefs selections with crostini, house pickles and blueberry mostarda.
But it's not just the concept; the menu follows some of the current restaurant fashions as well. The global comfort fare has a strong focus on preparing everything in-house, from scratch. Keg pickles are made on premises from fresh fruits and vegetables. Kettle chips "guasacaca" is an appetizer that pairs freshly fried potatoes and beets with an avocado dip. Based on a Venezuelan version of guacomole, guasacaca is thinner and more acidic than the Mexican version.

Burgers, one of the best-selling items, are ground daily and mixed together with a special blend of meat. The signature Keg Burger is finished with a sweet and savory stout glaze, mild Muenster cheese, roasted tomato, and a slightly spicy bacon jalapeño jam. The Turkey Juicy Lucy is stuffed with creamy Brie and topped with roasted tomato and sugary caramelized onion. Both are served with a side of hand-cut fries.

"[Other restaurants] just bring meat in ten-pound tubes and cut it up," says Carmichael. "We make our blend for our burgers. Our thought was to be a little bit different; we want to put out better quality."

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CandaceWest.com
Fish N Chips: Narragansett beer battered cod, fries and house made tartar sauce.
The Fish N Chips follows the same idea. Cod is coated with a homemade Narragansett batter and served with house-made tartar.

"Fried Chicken and Biscuit" is a heaping pile of boneless tender chicken set atop a buttery homemade biscuit. It's topped with a viscous black-pepper gravy and a dash of orange hot sauce. It's filling and ideal for soaking up copious amounts of beer -- and you just might need a nap afterward.

Although much of the menu consists of new takes on typical bar food (with plenty of gut-busting options), healthier and vegetarian alternatives also exist. The flatbread salad is exactly as it sounds, a salad you can eat with your hands. A thin crust is topped with a layer of herbed cheese and piled high with delicate mixed greens, caramelized onions, mango, avocado, and oven-dried tomatoes in a bright-lemon vinaigrette. It's light yet bursting with flavor.
Curried cauliflower is tossed in a house mix of curry with pickled jalapeño and a sweet soy dressing.

If the menu sounds all over the board, that's because it is.



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12 comments
bill851
bill851

It's a box with beer and expensive food, and why do I want to go there?

frankd4
frankd4 topcommenter

........................."and there's plenty of parking"

finally someone IN THE BIZ realizes what a fiasco PAID PARKING is downtown !

bill851
bill851

Servers un-hospitable, prices high for where you are, it's not Lincoln Rd. If that's all they have they better hire some T&A for servers..

manjushri2
manjushri2

Who cooks that delicious looking food????

Dee Brown
Dee Brown

Been there quite a few times. Chill place, awesome beers & killer food!

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frankd4
frankd4 topcommenter

......................well poor service is the NUMBER ONE complaint of visitors and guests (TOURISTS) in ZAGATs and on YELP in broward county

trouble is the compensation is LOW and trained knowledgable and educated people are NOT available here in FT LIQUORDALE at the retail BIZ level so this area doesn't ATTRACT the good people unless it's DURING SEASON

so that leaves LOCAL YOKELs who for the most part don't cut it (the places i frequent i know who is serving me and many if not most are long time dedicated people who offer good service through experience with me as a patron)

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