Brick & Barrel Gastro Pub, located in Jupiter, FL.’s upscale Abacoa neighborhood, has named Jeanick De La Hoya as its new Chef de Cuisine. Chef De La Hoya will join Executive Chef Thomas Op’t Holt in the kitchen of the popular eatery in North Palm Beach County.

The duo recently launched a new menu that features a Bone-in Short Rib Platter for Two, which is pastrami brined, smoked, and cooked for 24 hours, then served with pan-roasted fingerling potatoes and carrots, red cabbage, pickles, and house-made mustard. The new menu also includes Venison Osso Bucco, featuring nutrient-packed crispy sunchokes, parsnip apple puree, and a candied hazelnut gremolata drizzled in brown butter vinaigrette (36).

In addition to locally sourced, farm-to-table, seasonal, chef-driven, made-from-scratch pub fare, Brick & Barrel’s bar flows with a sophisticated, whiskey-centric attitude with barrel-aged liquors plus premium, select vodkas. Seasonal, classic cocktails are stirred, shaken, and smoked, combining the finest spirits with fragrant ingredients that always pop on the palate. Boutique, curated wines by the glass, and local, South Florida hand-crafted beers complete the menu.

Photo: Chef Jeanick De La Hoya (Brick & Barrel Gastro Pub)