Some may go to the pub for a pint, but Mary Berg is drawn in by the cheesy fried bar bites. She makes her faves at home, like Antojitos with cheesy pepper filling rolled up in fried tortilla, Beer Battered Cheese Curds with a maple-y twist, and Baked Chipotle Jalapeño Popper Dip with a crunchy toasted topping and served up with fried pita chips. It can't be a pub night without wings, and Mary's got Crispy Baked Chicken Wings flavored in honey garlic or chipotle citrus.
For a stuffed crust pizza topped with pickles and Havarti cheese, Molly Yeh makes a pickle oil using garlic, fresh dill, mustard seeds and coriander seeds.
Mary Berg abides by the steakhouse ethos for side dishes: stuff it and coat it in cheese! She uses this rule for her Stuffed Mushrooms prepped two ways -- crab cake style and garlicky cheese style -- and her Shrimp Scampi Stuffed Potato. For greens that can stand out next to a sizzling hunk of meat, Mary makes a Cheesy Broccoli and Cauliflower Skillet with crispy panko topping and a classic Wedge Salad with homemade blue cheese dressing.