SIOUX CITY | Keith Wittrock gently injected an eyedropper full of West O pilsner beer into a piece of deep-fried walleye fish.
The chef then added mushy peas and stapler-sized potato wedges to his already-teeming plate.
According to Wittrock, executive chef at Hard Rock Hotel & Casino, this is Main + Abbey's version of classic English fish and chips.
"The idea behind Main + Abbey was to create cuisine that paid tribute to both Main Street America and London's Abbey Road," Wittrock explained. "Our Walleye Fish + Chips, hopefully, bridged the two themes."
Indeed, the Le Cordon Bleu - Minneapolis graduate said he's having a lot of fun reinventing both American and English bar grub.
"Since this is the Hard Rock, we want our food that has a rock and roll edge," Wittrock said. "And we really do push the envelope when it comes to creative comfort food."
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Wittrock isn't kidding.
Main + Abbey's Blackened Tuna comes with ahi that is marinated in Hitachino ginger beer and a chili-infused butter, while the Reuben Spring Roll is literally a Reuben served inside deep-fried wonton wrappers.
"Who said it's not polite to play with your food?" Wittrock asked with a laugh. "That's what we do on a daily basis."
But isn't the buttoned-up Wittrock -- the former chef at Sioux City's upscale Eldon's --Â an odd choice for a rock and roll joint like Main + Abbey?
Not according to the man who started his culinary career as the chef of a Minneapolis-based Irish pub.
"I'm utilizing everything I know about cooking here," he said. "I want to turn Main + Abbey into the ultimate gastropub experience."
Simply put, a "gastropub" is a restaurant or bar that served high-end beer and food.
For the former, Main + Abbey has a large selection of draft, craft and imported beers in addition to such specialty drinks like the Moscow Mule (made with Stolichnaya Vodka, lime and ginger beer).
They include Wittrock's Poutine (French fries, duck confit and cheese curds served with a Deschutes Black Buttle porter gravy); and the Lettuce Wraps (a Nebraska Brew Co. Cardinal Pale Ale sauce infused with spicy sriracha, served over Bibb lettuce, chicken and hazelnuts).
"I've been cooking with wine since my days at Le Cordon Bleu, but cooking with beer is a new thing for me," Wittrock said. "While red and white wines allow for certain distinct tastes, beer tends to offer a much wider variety."
However, he is quick to point out the suds aren't limited to entrees and appetizers. Main + Abbey even adds beers to its soups and salads.
For instance, the restaurant's Irish Onion is made with a Guinness Stout beer and Gruyere crostini while its Grilled Caesar Salad comes with grilled Romaine lettuce, anchovies, pretzel croutons, shaved Parmesan and a Summit Saga IPA-infused Caesar dressing.
Wittrock said he like's hearing the oohs and aahs from his customers.
"I think people are more knowledgeable about food and really care about fresh ingredients that are prepared in an imaginative way," he said.
Which is good news for a rock and roll chef like Wittrock.
"Personally, I love classic rock as well as classic comfort foods," he insisted. "Here, I'm able to put my own spin on some great dishes."
