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Cormac Mahoney IN as Canterbury Ale House Chef; Menu Preview and Opening Day Details

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The Canterbury Ale House reopens in Capitol Hill this month, and Cormac Mahoney will lead the kitchen. Canterbury co-owner James Snyder tells Eater that the former Madison Park Conservatory chef and 2012 Food and Wine Best New Chef has been "working diligently on an exciting menu."

In addition to more than 30 beers on tap, food offerings will include:

· Cured Ham & Cheese: $7
Little plate of thinly sliced jamon Serrano and shaved
pecorino tuada
· Deep Fried Cheese Curds: $7
Beecher's cheese curds breaded in beer batter,
served with sweet & sour tomato chutney
· Steak Tartar, Bone Marrow Tots: $12
Chopped raw steak, capers, shallots, chives,
anchovies, raw quail egg, deep fried bone marrow
· French Onion Gratin: $10
Carmelized onions, croutons braised in beef broth
and Madeira, broiled gruyere
· Canterbury Banger: $12
Grilled house pork sausage on potato puree,
sweet & sour cabbage fennel apple slaw
· Fried Rockfish & Chips: $18
Whole beer battered rockfish, pickled slaw, fries

The Canterbury's previous owners shuttered the space last December after almost four decades. New owners Snyder and business partner Mike Meckling (Neumos) are planning to re-open the totally made-over bar and eatery by May 23; stay tuned for photos and details as opening day approaches.
· All Canterbury Ale House Coverage [-ESEA-]

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