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The Silver Lake Municipal Liquor Store, commonly known as the Muni, has debuted a new bar menu that reflects a shift away from fryer-based foods and a more deliberate approach to what items are offered, according to manager Jarrett Whitney.
Whitney said the previous menu had grown organically over time.
“We had a lot of fryer-based foods on the previous menus,” Whitney said.
“It seemed like anytime an item was requested, it was just added, and there wasn’t a process in place to pull back and look at what works and what doesn’t.”
After reviewing menu history and sales performance, Whitney said the menu was reduced significantly.
Many items were removed because they did not cook well using the Muni’s new Alto-Shaam multi-cook oven, which replaced several pieces of kitchen equipment that needed repair, including the fryer.
Items dropped include cheese curds, French fries, onion rings, mini tacos, tater kegs, and Reuben balls.
Tater tots and potato wedges remain on the menu.
Whitney said the overall menu update was driven by the need to improve efficiency for staff, particularly because the Muni typically operates with one bartender handling drink service, food preparation, and off-sale transactions.
“When more than three food orders came in at one time, we immediately got behind,” he said.
The Muni previously relied on a ventless fryer and an instant burger machine, both of which created ongoing maintenance and operational challenges.
As those issues persisted, Whitney said he spent months evaluating alternatives, including building a full kitchen, but ultimately determined installing a full kitchen was not feasible due to space constraints and cost.
“A full kitchen would cost nearly $200,000 to build out the right way,” Whitney said.
“Instead, we needed a unit that could meet the demands of our business and help us grow.”
The Alto-Shaam oven allows staff to cook multiple items at once in a small, ventless space, making food service more manageable while increasing productivity.
The updated menu continues to feature pizzas, which Whitney said have always been popular at the Muni, and now includes new flatbreads.
Other additions include green bean fries and burgers made with fresh local beef from Benny’s Meat Market.
“If we have an opportunity to buy locally, we will,” Whitney said.
“Knowing how well the oven cooks burgers, it made sense to keep our meat coming fresh weekly.”
Whitney said the oil-free cooking system has also reduced cleanup time and operating costs while offering a healthier option for customers.
Customer reaction has been mixed but improving, Whitney said, as some former favorites are no longer available.
However, he said many patrons have responded positively once they try the new menu items.
“Once people see it, smell it, and taste it, they’re on board,” he said.
Whitney said the menu changes have already allowed the Muni to operate more smoothly and have led to the hiring of an additional kitchen employee, with the potential for more staff as the food side of the business grows.
“We’re not set up as a full restaurant,” Whitney said.
“But now we have great alternatives when you want to grab a quick bite, and it’s more manageable for one person if needed.”
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