There is now a new way to get Rosie’s Texas style smokehouse bbq. They have found a sedentary location at Main Street Brewing.
The brewery has always had a food menu, but thanks the Rosie’s it has become a lot more fulsome, with a focused on their popular smoked meats, but done a different way. Easy hand helds combined with bar staples, to perfectly match food and drink. All of which are only available here, as a Main Street exclusive.
We would try majority of this new menu starting with their hand pies stuffed with smoked brisket and served with a beer cheese dip. This was such an easy snack and one they plan to change up throughout the year with different fillings like chicken and/or oxtail. This had a flaky crust and meaty filling, but the cheese was what brought both together cohesively in smothered flavour. I would love to see this dip with pretzels, in a Mac and cheese, and over a smash burger, it was so good. Not that it needed it, but we also used it below.
“Greggs ” Brisket Bake is modelled after a famous UK bakery. These were so popular that during covid when people couldn’t get them there was an up roar that forced the bakery to post the recipe online, so that their fans could recreate them at home. And have cutting into it I can see why. Pitmaster smoked brisket, classic brown gravy, crisp puff pastry. It was meaty and moist with a fragrant onion character. Flavourful as is, this was as comforting as a pot pie, but to-go friendly and fancy.
Once a limited offered from the red Rosie’s foodtruck is now a staple and exclusive to Main Street. Their smoked banh mi with house made pickles, available in a meat lovers and vegetarian option.
We were surprised that we both preferred the Veg Bahn Mi with housemade Vietnamese pickles, sweet and spicy smoked tofu, mirin and soy mushrooms, cilantro, sesame, and mayo. There was plenty of flavour between the smokiness of the charred tofu, the mild tang of the pickles, and the umami of the mushrooms. As personal preference I could have used more pickle or a stronger pickling. Especially to add additional acidity to the banh mi below.
The Pulled pork Banh Mi almost felt overwhelmingly meat heavy in comparison. Whereas I wanted a more balanced ratio of meat to mayo, pickles to bread. Depending on bite, you only got meat and it needed a great depth of seasoning if taken as is. A nice vinaigrette or some fish sauce to season would have been nice. Housemade Vietnamese pickles, pulled pork, mirin, cilantro, sesame, and mayo. Although we maybe getting an update on this one as they are working with a butcher shop in Port Moody to smoke their own hams. Two types of meat: ham and pull pork would also help to balance out my critiques above.
Unexpected from Rosie’s and one of our favourites of this menu was the Smoked Chicken Schnitzel sandwich, (instead of the traditional pork). Cold smoked chicken that is hand-breaded and deep fried; topped with Beerhall aioli, arugula, tomato, and potato bun. The tender patty was perfectly prepared and there was plenty of the tangy and bright citrus forward sauce to add acidity and freshness to each bite; on top of the lemon garnish that we squeezed over everything.
We also really liked the flavour profile of the Chicago Beef Sandwich, but was missing the jus/dip the traditional version of the sandwich is known to accompany. Smoked 63 acres beef, sliced and simmered in jus, housemade giardiniera, and locally baked bread. As is it was dry. We liked the meatiness of the open faced sandwich cut with the distinct saltiness and brininess of the olive mix. However, none of the toppings adhered to the bread, maybe a mayonnaise or garlic aioli would have helped with that. The owner of Rosie’s is a fan of the famous Chicago Beef Sandwich and has been trying to bring it to Vancouver for years. He did confirm this is still in development, and we are likely to see a dip, but is unsure how Vancouver will react to it.
I had similar critiques for the Brisket Meatball Hero, I wanted more sauce on the side to dip into and really smother the sandwich bread and balls with its sweet tomato flavour. It was a little dry along side the bread, and would be better just meatballs on the plate with a crunchy topping to finish. This one went well with beer.
This is such a great initial showing. A unique menu that is as tasty as it is cost effective. The goal for both Rose’s and Main Street Brewing is to have an approachable stop for affordable beer and food, and they have some big plans brewing in the new year.
They plan to put in a freezer in the beer shop and have hand pies and beef brisket available in grab and go frozen packs, so when you reach for a pack of beer this is an easy add on.
They also want to host more seasonally specific food focused events once a month. Robbie Burns in January, Lunar New Year with a collaboration with Dickie’s Dumps in February, and St Patrick’s in March. Plus pop ups for the Super Bowl, and a Block party to align with Main Streets famous Car-Free Day.
The goal is to build consistency in their offerings then make available limited release and seasonal items to have you coming back and checking out what is new. In the meanwhile you can expect them to continue polishing the menu and providing a higher end experience with more value.
A great addition to both Main Street Brewing and the neighbour. They are sure to be the patio to be, come spring/summer.
Main Street Brewing Co.
261 E 7th Ave, Vancouver, BC V5T OB8
(604) 336-7711
mainstreetbeer.ca
