MIDGLEY’S PUBLIC HOUSE A MODERN DAY CHOPHOUSE
By RICHARD PALOMA
After competing in the second season of Bravo’s “Top Chef,” and coming out the victor during his appearance on the reality TV series “Cutthroat Kitchen” on Food Network, Chef Michael Midgley has realized his life-long dream of running his own restaurant by opening Midgley’s Public House located on the Brickwalk in Stockton’s Lincoln Center.
“Lincoln Center is the perfect place for us to realize this dream,” stated Chef Midgley. “The location, ambiance, and décor are the perfect backdrop to blend with the menu choices that we offer.”
Midgley, a graduate of San Francisco’s California Culinary Academy, is known locally from preparing fare at Lodi’s Wine and Roses and more recently as the executive chef of Ernie’s in Manteca.
In the renovated space featuring an atmosphere with stone, dark woods, lanterns and a copper topped bar along with a beautiful dining patio, Midgley brings an exciting culinary experience to his patrons, serving a range of American-fusion entrées featuring beef, pork, chicken and seafood dishes paired with spirits and fine wine.
Opened in November 2014, the restaurant is a Certified Angus Beef licensed steakhouse that butchers on site.
Appetizer selections are a gathering of Midgley’s travels in the culinary world.
“They’re traditional items with a spin,” Midgley said. “Everyone finds them tasty and unique.”
The vegan wings are a cauliflower creation that taste like a boneless buffalo wing. His Snails & Tails is an escargot and lobster tail innovation served with garlic butter and toast.
Also on the menu is the Tomahawk ribeye, a 40 oz. bone-in steak with the rib protruding at least a foot.
“It reminds me of a Fred Flintstone steak with its bone sticking out,” joked Midgley. “It’s definitely a great steak to split with someone.”
Beef filets are select tenderloin center cuts that are barrel cut, equal in height and width. This style of cut is the most tender and is one that appeals to discriminating chefs, providing a superior quality choice for restaurants.
Whether it’s a fine red to go with the beef or a rich aroma white for the seafood or chicken, Midgley offers a selection of wines that he describes as “fun and affordable,” featuring varietals of wineries from Lodi, Napa and Paso Robles.
For dessert, their banana pudding has been making a hit with regulars. The creation features sautéed bananas in banana pudding, graham cracker crumbs with whipped topping and caramel sauce.
Other desserts include a bread pudding made with maple doughnuts and bacon on a fried Twinkie that, when presented, is sliced and looks nothing like a Twinkie.
“I love carnie food,” said the down-to-earth chef. (In the same spirit of “carnie food” he also offers a lobster corn dog on the lunch menu.)
For groups of 10 or more, Midgley can craft dinners of a whole roasted pig, having the only U.K. hog roaster in the U.S., or even sides of beef, lamb or a large turkey, depending on prior arrangements for the group.
“I don’t think of myself as a celebrity,” said Midgley, playing down the status he’s gained from national television exposure and his local reputation. “I’m just a cook in Stockton. My friends and family keep me grounded.”
Midgley’s Public House is at 296 Lincoln Center in Stockton. Call 209-474-7700 for more information.
The restaurant is open for lunch from 11 a.m. to 3 p.m. seven days a week. Dinner is served from 5 p.m. to 10 p.m. Monday through Saturday, and 5 p.m. to 9 p.m. on Sundays. Breakfast is available from 9 a.m. to 11 a.m. on Saturday and Sunday, and Midgley’s is open every day for drinks and appetizers from 3 p.m. to 5 p.m.
Original Article: http://www.209magazine.com/midgleys-public-house/