Pickled Monk Grand Opening


At the heart of Pickled Monk, a new dining destination that will celebrate its grand opening on Tuesday, November 27, 2018 in the eclectic and vibrant community of Downtown Fullerton, is a serious passion for all things crafted. From its curated selection of 30 notable craft beers and specialty wines offered on an interactive, self-pour wall to its shareable California cuisine and friendly atmosphere, guests will be transported to a neighborhood gathering spot that is a fresh and approachable modern interpretation of the gastropub.

The grand opening, which will be held on #GivingTuesday, will benefit the Boys & Girls Clubs of Fullerton (bgcfullerton.com), with 20 percent of proceeds benefiting the non-profit organization’s mission to making a difference in the lives of children, helping them reach their full potential through learning, growing, and having a good support system.

Located at 101 North Harbor Boulevard in Fullerton, Pickled Monk will offer a uniquely communal experience rooted in a thoughtful and playful menu that is at once familiar and comforting yet infused with subtle global twists. Created by locally acclaimed chef David Fuñe, guests will be invited on a personal journey to explore the evolution of beer and food pairings beginning with a menu defined by the crafts of skillful and impassioned farmers, market owners, brew masters, winemakers, butchers, and fishmongers.

“Pickled Monk isn’t just a place to get away; it’s a local gathering spot where friends and family come together and let go,” said Tim McCune, co-owner, Pickled Monk. “Pickled Monk is an updated version of the gastropub with familiar crafted food reimagined with flavor twists, and an extensive, self-pour craft beer and wine wall where guests will decide the beverage that completes their dining experience. Whether you’re looking for a culinary adventure, or a restaurant to call your second home, Pickled Monk will deliver a uniquely communal and entertaining experience.”

When guests enter the new restaurant, the innovative self-pour beer wall will be in full view in a separate enclave that beckons beer enthusiasts to explore craft libations from breweries such as Modern Times, Unsung Brewing Co., Tin City Cider Co., The Bruery, Chapman Crafted, Hop Saint Brewing, and Stereo Brewing, naming just a few. The beers will rotate often to expose guests to new beers, ales and ciders, and to discover new ways to pair them with various foods. Guests can choose to pour themselves a full glass or taste-test one ounce at a time. Additionally, Pickled Monk also features a convenient vending machine that dispenses an additional 16 beers, canned wines and sparkling wines, and offers a full bar with an exclusive menu of craft cocktails.

“Love for locally crafted beers is not going away anytime soon,” said McCune. “At Pickled Monk, our guests have the chance to sit back, relax and enjoy a solid variety of best-in-class craft beers along with the tastiest crafted food and shareables around.”

Chef David Fuñe Reinvents Gastropub Cuisine at Pickled Monk

Acclaimed Corporate Executive Chef David Fuñe created the inventive menu that features a tempting selection of creative and craveworthy shareable sides and appetizers, greens, “principals,” and “sins.” Fuñe has a personal and professional connection to Downtown Fullerton, when in 2010 to 2011, he embarked on the young gastropub movement bringing his celebrated Los Angeles Based Gourmet Food Truck (LAGFT) to local breweries and tasting rooms for menu pairing events. An 18-year industry veteran, Chef Fuñe has also served in leadership roles at several of Southern California’s most outstanding restaurants, including Splashes at the Surf & Sand Resort in Laguna Beach, Temecula Creek Inn in Temecula, and the Balboa Bay Club in Newport Beach. He was also featured on The Cooking Channel’s “Food Truck Revolution,” and “Chopped” on The Food Network. Currently, Fuñe also serves as Corporate Executive Chef at Salt Creek Grille, an upscale yet casual and affordable American-theme grill experience with restaurants in Dana Point, El Segundo and Valencia in California, and Princeton and Rumson in New Jersey.

Shareable sides and appetizers include: signature Hand-made Pretzel Rolls, served fresh and warm from the oven with Jalapeno cheddar whiz and dusted with artisan salt; a Mac & Cheese oozing with both German and Italian overtones from an Aglio e Olio roast garlic secret sauce and parsley and olive oil streusel; housemade House Pickled Vegetables; and, Habanero-flavored Maple Sweet Potato Tots. Other imaginative and satisfying options to please varied tastes include a Mushroom Chorizo Taco, Baby Hothouse Tomato, West Coast Poke, Brussels Sprouts, Crisp Portobello Fries, The Weekly Poutine, Slider-Joe Fifties, Spiced Honey Wings, Monk Fries, Beet Pickled Eggs, and a kitchen-inspired Grilled Vegetable of the Month.

The Greens menu features three distinct salads, including: a fresh and earthy Keen-Wah salad with shredded squash, roasted broccolini, sour cherries, basil, sweet potato, kale, pickled shallot, and maple dressing; the Slap-Chop Chicken Salad, a mix of romaine, iceberg and kale with baby tomato, allium-dijon dressing, pinenuts and goat cheese; and, the BLT Wedge, a new spin on a traditional favorite with housemade blue cheese dressing, buttermilk shallots and chives.

The main-course Principal menu also offers a range of familiar favorites with surprising yet satisfying flavors, including: Fried Chicken & Doughnuts, a blend of savory crunch and sublime sweet and sour created with cage-free chicken breast fritters, cinnamon sugar doughnuts, spicy buttermilk pickles, and habanero maple syrup; and, the Bacon-Wrapped Cheddar Bratwurst with green kraut, housemade Monk mustard, tomato, grilled onions on an artisan pretzel roll. Other delicious Principle menu items include Folded Pepperoni Flatbread, Double Burger, Monk Burger, Fried Monk Fish, Monk Steak Frites, Messieurs Ruben, and Fish Tacos.

The “Sin-fully” delectable desserts include an ingenious House-made “Cherry Garcia” Float, made with vintage root beer, ginger and Ben & Jerry’s Cherry Garcia ice cream, with the option to substitute in beer. Guests can also treat themselves to a Nutella Chocolate Cupcake with endangered vanilla icing, or the Fruity Pebbles with vanilla clafoutis with raspberries and ginger ice cream.

A Uniquely Crafted Interior Design Too

Pickled Monk’s interior design blends Old World Pub with both Medieval and modern elements stemming first from original, character-rich brick wall, then accentuated with and architectural elements found in European cathedrals, such as pointed arches, ornate light fixtures, booth screens inspired by confessionals, and aged wainscot serving as backdrop for the vast beer offerings. More contemporary design elements include modern geometric shapes, dimensional wood walls, and glass garage doors that open to the street for a more alfresco feel.

Pickled Monk is located at the intersection of Harbor Boulevard and West Commonwealth at 101 North Harbor Boulevard in Downtown Fullerton, California, with ample free parking behind the building. Operating hours are from 4:00 p.m. to 10:00 p.m. daily. Pickled Monk will also begin serving brunch and lunch offerings within several weeks after the grand opening. For more information, visit PickledMonk.com.

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