WestEnd Cocktails and Appetizers offers a flavorful menu of shareables that strives to put a unique twist on familiar appetizers while relying heavily on the Elkhorn establishment’s house-made, sweet and savory seasonings and sauces.
For instance, WestEnd elevates the popular Char-Grilled Jumbo Chicken Wings by starting with meaty wings that are par-baked, deep fried, and char-buffed to give the skin an uncommonly crispy texture with tender, juicy meat inside. “No messy wings is our motto,” according to co-owner Brian “Z” Zuerlein. A secret recipe dry rub seasoning or a signature dipping sauce such as West Wing Style that mixes house-made buffalo, honey sriracha, and barbecue sauces are savory complements.
Baked Shrimp Havarti is another crowd favorite with a WestEnd spin of cooking the dish in brown garlic butter, giving it an extra layer of nutty flavor on parmesan bread. Margarita flatbread is a popular pick with roasted tomato, fresh basil, and mozzarella with choice of pork, bacon, ground beef, chicken, or crispy Brussels sprouts on thin and crispy cauliflower crust. Nachos are a standing order with three meats to choose from, house-pickled jalapenos for a little more zip, roasted corn, lime crema, and two cheeses browned under the broiler on chili-seasoned tortilla chips.
Cheeseburger Sliders use top-quality smashed Angus patties with American cheese, house pickles, and red onion on a toasted brioche bun with Slider Sauce. Other delectable Slider options include Hot Honey Chicken with Nashville hot honey sauce and coleslaw, and Brisket Sliders with signature-rub tender brisket with creamy slaw, house pickles, and peachy bourbon BBQ sauce. On the gourmet end of the spectrum, WestEnd serves Steak Crostini with grilled prime tenderloin filet, crème fraiche, melted Gouda, and house-made bourbon demi-glaze on grilled toast.
Most menu items are enhanced with WestEnd’s proprietary “Z-seasoning,” an umami-based (“delicious, savory taste” in Japanese) blend of nine different ingredients that plays on Zuerlein’s nickname and a savory seasoning he has perfected over the years. “It has some standard spices,” he noted, “but there’s some things you won’t find in most seasonings.” You’ll catch Z-seasoning on WestEnd’s Truffle Fries with white truffle oil, chives, and parmesan, and on hand-cut potato chips paired with Really, Really Onion Dip that Zuerlein started making at home 25 years ago. Onions are sauteed low and slow—in brown butter—until they are sweet enough that no sugar is needed for a burst of flavor.
Executive Chef Luis Waters also brings his heritage and extensive background to select menu items, such as the in-house salsa that hearkens back to a recipe from his grandmother in Chihuahua, Mexico. Vegetables such as Roma tomatoes, jalapenos, and garlic are roasted and charred to enhance flavor and then accompanied by extra seasonings of garlic, cilantro, and lime. Just like with the house-made salsa, Waters holds the line on using minimal packaged goods, preferring to scratch-make menu items such as Meatballs with house marinara that also graces the Lasagna Dip.
Zuerlein and his wife, co-owner and local real estate agent Julie Tartaglia, gain inspiration for new menu items as they travel—such as they did with WestEnd’s unique “hanging bacon,” first encountered at the Trump Tower in Chicago. For its own version of Clothesline Bacon, WestEnd sources premium bacon from Unadilla, Nebraska-based Bartling Family Farms, glazes it with house honey sriracha, and plates it on custom-built hanging bacon stands that resemble a mini clothesline complete with clothes pins to suspend the bacon. But it doesn’t stop there. The bacon hangs over a mound of WestEnd’s house-made dill pickles, with honey sriracha sauce dripping onto the pickles.
Tartaglia encouraged Zuerlein to open a restaurant as he was wrapping up a 31-year career as a dentist, and they partnered with experienced restauranter Jim Mumgaard to develop the shareables concept. “At our age, we aren’t really interested in going out for a huge meal, but we enjoy going to unique places for a cocktail and to share some appetizers,” Tartaglia said. WestEnd’s selections are usually served in stages so that everything doesn’t reach the table at once, creating more of a shared experience. The vibe of the modern-décor lounge and patio settings is enhanced by a 9-foot x 11-foot video wall that plays classic music videos from the ‘70s to today, and WestEnd also offers weekly drink specials and events (the enclosed patio is a popular spot for private parties).
A carefully curated menu of cocktails elevates the experience. Creative martinis such as the Yummy Gummy Bear—garnished with a rainbow of the candies—and the Love Spell—topped with edible citrus bubbles—up the entertainment factor. A newer specialty is the Frosé (frozen Rosé) topped with rose petals and a cane sugar straw. There is something for everyone, from martini and tequila flights to a menu of mocktails.
But the star of the show are the hearty portions of shareables such as WestEnd’s Lasagna Dip, Beef-brisket Stroganoff, and house-made Mediterranean Hummus. The lasagna base is cooked in a skillet with a thin layer of ricotta with a marinara/lasagna mix, covered in mozzarella, baked, and served with toasted garlic bread. With a nod to healthy eaters, the flavorful hummus of citrus-cucumber relish, pepperoncini, roasted garlic vinaigrette, and crumbled feta can be served with cucumber chips, pita chips or a mix of both. If the table is feeling dessert, WestEnd is ready to oblige with a special fall item of pumpkin brulée or house-made ice cream such as a horchata-flavored frozen treat. “We’re very conscientious about making sure people get plenty of food,” Zuerlein said. “We always want it to feel like you got what you paid for.”
