Ermanos Craft Beer & Wine Bar, Fourth Avenue’s newest addition, wants you to remember one thing.
First and foremost, they are, in fact, a bar. The kitchen just happens to offer a selection of top-notch dishes to enjoy with your drink of choice.
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“We are a unique venue in Tucson because the food is a seasonal and sensory experience intended to complement the beer and wine,” said Mark Erman, who opened the restaurant alongside his brother, Eric. “The craft movement is all about better-tasting, higher-quality fare all around.”
The new Fall menu offers a number of fresh options for lunch and dinner. Guests can expect a Flank Steak and Sourdough sandwich with fresh horseradish chimichurri, and a non-traditional “PB&J” served with a homemade bacon puree and fig jam on a fried croquette.
Vegetarians will rejoice over the Open Faced Fig Sandwich, served on Beyond Bread sourdough with rehydrated black mission figs, a balsamic reduction and goat cheese spread, and the Pappardelle Pasta, hand cut and made with white sonoran wheat from Ramona Farms and served with a lemon cream sauce.
Even Vegans are well-cared for, with a Black Eyed Pea Burger served on Kazer Brioche or a gluten-free bun and almond cake Panna Cotta with sunflower seed infused cream (set with gelatin) and pomegranate salsa.
Mark and Eric put exceptional care into an unlikely new menu item – house-made pickles that take weeks to ferment, created using a recipe from their childhoods.
The new menu is available for order, and happy hour begins at 2pm every day.
For more information, visit ermanosbrew.com.
