The Pawn's makeover is more than just a facade
First-floor bar of one-time gastropub serves light meals during the day and snacks after 6pm
late last year saw a complete change in concept — the menu and kitchen are now led by British chef Tom Aikens, and the interior of the heritage building has been pared back, transforming it from an eclectic Anglophile gastropub into a contemporary, light-filled space.
As before, the bar and restaurant areas are on separate storeys, with the bar and lounge area on the first floor now known as the "Botanicals" bar. Here, light meals are served from noon until 6pm, after which there is a bar snack menu.
Aikens says: "We want a cafe-like ambience on the first floor, providing a more casual environment for a quick lunch or even pastries and coffee in the morning."
While morning coffee isn't yet available, Aikens says he's "included a mix of popular items from our upstairs menu and weekend brunch." Popular picks are classics such as fish and chips, using Norwegian cod and a batter that incorporates lager and carbonated water to make it light and crispy. The macaroni and cheese features gruyere, parmesan and Montgomery cheddar, and for the beef tartare, Aikens says he uses USDA fillet mixed with tartare sauce and a hint of Tabasco.
It's served with house-made sourdough, which Aikens recommends pairing with a cocktail (it is a bar, after all) called The Last Herb, which consists of tequila, lemon, mint, turmeric, fennel and a Pilsner reduction.
The Pawn's revitalisation is continuing, and Aikens says to expect more. "As we expand our kitchen on the first floor, we will also elaborate on the food selection there."