The Charlestown Rathskeller reopened this fall and is bringing back some of the good times this tavern was once known for. In the late 1920s, the Rathskeller was a speakeasy, and people flocked to the tavern for its home-brewed beer. Cars lined the road, and patrons waited an hour or more to get their fill of illegal booze, burgers, steaks, fish & chips and their specialty, fresh-cut fries. The tavern also offered saunas, steam baths and horseshoes for its patrons to enjoy.
Fast forward to 2014, and the tavern is once again thriving under the management of Ryan Pincince who says running the tavern is “the best job [he] ever had.” Executive Chef Wayne (Butch) Bush has taken the reins in the kitchen and has never looked back. He grew up in Pennsylvania Dutch Country, cut his teeth in the Key West restaurant scene and relocated to Rhode Island in 2004. Specializing in comfort food, his Ribeye Steak (all 22 ounces of it) is a thing to behold. It’s broiled at a very high temperature to give it a caramelized crust that seals in all the juices. The hand-cut fries are still a highlight at the Rathskeller and are cut from local potatoes. All of the seafood the restaurant uses comes right from Pt. Judith, so you know it’s fresh.
Chef Bush offers the rustic French classic Beef Bourguignon as the basis for his beef stew at the Rathskeller. He says “it’s great served with roasted parsnips, egg noodles, mashed potatoes or nice crusty bread.” Check out our website for the recipe. 489A Old Coach Road, Charlestown. 792-1000.
Get the recipe for Chef Bush's Beef Bourguignon here.