Unassuming and passionate
At this new neighborhood pub, drinks take center stage — craft beers, natural wines, and ciders — and are always presented by knowledgeable and passionate staff. But we think that the food here is worthy of more attention. At Pelusa, they like to use odd parts from the animal; we’ve enjoyed entrails, black pudding, smoked calf’s tongue, and brisket. They grill, smoke, dry, salt, ferment, and preserve in what feels like a living, lust-filled, natural gastronomy that we’re excited to help bring to a wider audience.
• Cooks food over an open fire
• Mostly uses suppliers within cycling distance
• Promotes smaller beer and wine producers
• Includes a vegetable-driven gastronomy to complement with odd parts of animals