Golden Valley, Minn. -- Patriots Tavern is owned by the Pilrain family from Stillwater, MN. It is their second restaurant established under their business, "Roman Market Inc." Founded in 2005, the business began as a small retail market and deli in Willernie, Mn just 5 minutes West of Stillwater which later became ROMA Restaurant in 2008.
With ROMA's theme being that of a European/Roman Empire design the Pilrain family were excited to make Patriots Tavern completely unique and focus on early colonial America. Located in Liberty Village, Stillwater, MN which is by design a New England community, it was a perfect fit for their new theme.
The menu is created by 2004 MN state champion Chef Brent Pilrain and traditional to New England cuisine as well as having incorporated a wood fire pizza oven with new creations inspired by the theme featuring unique gourmet ingredients.
Roma Restaurant Meat Loaf Sandwich
Makes 6-8 servings
2½ pounds ground beef
½ medium onion, finely diced (about ¼ cup)
2 tablespoons milk
¾ cup bread crumbs
¼ cup tomato juice
¼ cup root beer-bourbon barbecue sauce (recipe follows)
2 teaspoons minced garlic
2 teaspoons salt
1 teaspoon black pepper
Preheat oven to 425°f. Combine all ingredients (beef through pepper) in large bowl and mix well. Pack tightly into ungreased loaf pans or form into bread-loaf shape and place on ungreased baking sheet. Bake 40 minutes or until internal temperature reaches 140°f. Remove from oven and let stand at least 5 minutes before serving, or, preferably, refrigerate over¬night and then slice into 6 to 8 equal portions for sandwiches.
Root Beer-Bourbon Barbecue Sauce
2 tablespoons butter
1 small red onion, minced (about ¼ cup)
1 tablespoon minced garlic
¾ cup bourbon
3 cups root beer
2 tablespoons pureed chipotle peppers in adobo sauce
? cup honey
? cup mild molasses
1 (28-ounce) can tomato puree
2 teaspoons Worcestershire sauce
1 teaspoon liquid smoke
? cup dark brown sugar
3 tablespoons cider vinegar
1 teaspoon bitters
2 teaspoons hot chili sauce (Sriracha)
1½ teaspoons salt
1 teaspoon black pepper
In large saucepan over medium heat, melt butter and sweat onion and garlic until soft, 3 to 4 minutes. Remove from heat. Add bourbon; return to heat and cook for 1 minute. Add root beer and reduce by half, about 15 to 20 minutes. Add remaining ingredients (chipotle through pepper) and re¬duce heat to medium low. Cook 10 to 15 minutes to allow flavors to meld or until sauce reaches desired consistency. Remove from heat and set aside until ready to use. Sauce can be stored in the refrigerator.
3 thick slices meat loaf
¼ cup root beer-bourbon barbecue sauce
8-inch French hoagie roll, halved and buttered
2 slices smoked mozzarella cheese
2 slices applewood-smoked bacon, fried
Preheat broiler. In an oven-safe skillet over medium heat, fry meat loaf slices with a splash of water until warmed through and lightly browned. Flip slices and cover with barbecue sauce. In a separate pan set over me¬dium heat, lightly grill roll, buttered sides down. Layer meat loaf in a hoa¬gie shape; top with mozzarella and bacon. Broil meat stack until cheese melts. Place on toasted roll, top with mayo if desired, and serve.