Jeremy Leech

reBar

Coming by way of Portland, Oregon and Orlando, Florida where he began his cooking career, Jeremy Leech joined reBar in late 2009. Most recently the executive sous-chef at Flatbush Farm in Park Slope, Jeremy brings his own take on American Continental Cuisine. reBar’s new Gastropub menu focuses on seasonal, organic, and locally sourced ingredients, designed for beer and wine pairings.
Chef Leech's lunch, brunch, dinner and bar menus for reBar, including dishes like his signature Polenta with sunny Side Up Egg, Truffle Oil and Toasted Pine Nuts, are divided between small plates and mains and feature items that are both creative and classic. Leech rotates each menu seasonally.
For reRun Gastropub Theater, Leech created a menu of traditional and creative snacks. Hot Dogs, beef franks or duck confit sausage, are served with garlic chips and topped with fixin’s such as horseradish mayo, cherry mustard and caramelized onions. Popcorn also gets tricked out with the choice of drawn butter, sage brown butter, bacon fat, duck fat, mixed herbs, garlic and paprika among others. Pretzels come stuffed with savory ground beef, three cheeses, garlic mashed potatoes or polenta. Stuffed Rolls become meals in themselves with varieties such as Duck Confit, Corn and Mascarpone, Pulled Pork and BBQ, Grilled Veggies, Turkey, Provolone and Roasted Tomato and Sweet Pea and Parmesan.