Restaurant Review The KROFT at The Hanger LBX (Long Beach, CA)

Published on April 11, 2022 | in Restaurant Review By Christopher Maitland |

Restaurant Review The KROFT at The Hanger LBX (Long Beach, CA)

The KROFT at The Hanger LBX
4150 McGowen St. Unit 15
Long Beach, CA 90808
https://www.thekroft.com/
562-420-5097

April 11, 2022

About:

The KROFT opened its doors in 2014 with locations all over Southern California. Encompassing a whirlwind of fast casual gastropub fare paired with local production craft beers best describes who we are. One trend we hope to ignite is the love of poutines – Crispy fries topped with cheese curds and gravy, and a Canadian junk-food staple, is a specialty on our menu.

To further entice your culinary senses, are market-driven sandwiches, delectable sides and dipping sauces, soups, and refreshments all made from scratch, in-house at The Kroft.

Menu items selected:

Main:

Braised Beef Poutine

5 Hour Braised Beef, Brown Gravy, Mushrooms, Pickled Red Onions, Cheese Curds, Parsley

Review:

I’m a big fan of poutine, the classic Canadian comfort food, fries, cheese curds and gravy. KROFT reinterpret the Canadian classic with a variety of toppings, from the Loco Loco, Country Fried Chicken, Chicken Tikka Masala and Braided Beef just to name a few. I had the Braised Beef Poutine and the fries were double fried to perfection, piled with fresh cheese curds, homemade brown gravy, and 5 hour braised beef, topped with mushrooms, pickled red onions and parsley. The pickled red onions really adds a nice tangy contrast to the savory and richness of the tender braised beef and gravy. The portions were large enough to make it a meal or to share if you choose. I will be back to try some of the KROF’S other poutine variations.

Cheers,

Chris

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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About Christopher Maitland

Cooking (and eating) great food is my passion. I am a self-taught home cook on a culinary journey where I am constantly discovering new tastes from recipes whilst teaching myself to cook and most recently bake. I created foodiemadesimple.com blog, after encouragement from my friend and web master Jerald, as a means to document and share all my culinary experiences and recipes with everyone. I strive to constantly create great food, simply and provide pleasant memories for friends and family who benefit from this culinary endeavor. Well in early 2017 my wife and I decided to sell our sticks and bricks house and rent one in a neighborhood we thought we wanted to move to to determine if we wanted to purchase a fixer-uper, remodel and make it our own. Several months later my wife said I don’t to set up another house just to pack it up and move again. What do you think about getting an RV and then when we decide where to buy we will have a place to stay while we remodel the new house and not have rent and a mortgage. I thought this was a brilliant idea and thus began the process of looking for the right RV. I found the right RV after months and months of research and looking, a 2018 Open Range Roamer 371MBH. This model has a mid-bunk that I use would use as an office with a door that will shut, wife requirement so she will not have to listen to me on the phone. Then the next challenge my current truck a GMC 2500HD will not tow the new 5er. So a truck shopping I went. Problem solved a 2017 RAM 3500HD Laramie 4X4 Dully with a Cummins Diesel. So bought the truck and 5er, put the house on the market and stated the task of downsizing from a 3600 sqft house to a 410 soft 5er and 2 10X15 climate controlled storage units. The house sold in November 2017 and after running foodiemadesimple.com for 3 1/2 years, Jerald and I decided to start rvcookingmadesimple.com where I will take what I created in a rather large 200 sqft kitchen in my sticks and bricks and recreate it in an RV kitchen breaking it down and making it simple. I hope you enjoy.