Tudor Pub retools menu, targets locals
October 2, 2008
The Tudor Pub’s name and its past certainly suggest a flavor from the other side of the Pond, but the restaurant’s focus is far closer to home.
“We’ve got it geared now more towards locals,” said owner Pete Coleman. “That’s kind of our hook. We want people to feel like when they come here, it’s their place: kind of like a little landmark, if you will.”
The property has been a South Shore landmark since before it was the Dory’s Orr, its previous incarnation before it became the Tudor Pub and the Fremont Bistro & Wine Bar downstairs. But being a local landmark doesn’t necessitate a boring menu.
Coleman recently overhauled the Tudor’s menu, and a few items that diners might not expect from an English-influenced pub are emerging as favorites, including grass-fed Angus tri-tip from Oregon’s organic Fire River Farms, a Hawaiian highlight from the restaurant’s burger menu, Thai shrimp, and an East Indian chicken entree.
“People are really into kind of Pacific Rim-style flavors now,” Coleman said.
But the goal of the retooling wasn’t an exotic menu: It was one that would become popular with locals. Some of the new dishes have emerged as favorites in part because they’re affordable. The Thai shrimp is the most popular item on the tapas menu, and Coleman called the tri-tip the best steak deal in town.
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“That’s another one where we focus on giving people value,” Coleman said. “You can’t go anywhere in town and get a better entree for $14.99.”
The pub will feature happy hour from 5-7 p.m. Mondays through Fridays and an all-you-can-eat pasta feed with spaghetti and meatballs, and tossed green salad for $7 Sundays. A handful of items cost $8 or less.
“You can have a couple of beers and an entree and still get out here with a real reasonable price, we think.”
The Tudor also altered some favorites to reduce the price.
“We put a slightly smaller portion of fish and added coleslaw and cut the price in half from what it was,” Coleman said of the sea bass and chips.
Along with the fish and chips and other British pub favorites such as cottage pie, sea bass and chips, bangers and mash, and two different lamb chops, there are selections that might not be out of place in London’s kebab shops. The name is the Tudor Pub, after all.
“What we have for English food here is we have the stuff that we know people like.”
The Tudor opens at 5 p.m. daily, and Coleman stressed that diners never need reservations.
“I guess the philosophy that we approach it with now is that we really want to focus on fresh organic ingredients if we can, and prices that appeal to the locals,” he said. “You can come in here, even in the summertime, and there’ll be 40-50 people in here, all locals.”