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The new pub grub

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New spins on old bar snacks put the pretzel-peanut mix to shame.

POPCORN: St. Louis beer bar Bridge pops up inspired popcorn flavors like Chai spice, wasabi-ginger and mustard-honey-beet powder—no butter needed.

WINGS: At his new Manhattan bar/eatery Carmine Club Cafe, Noel Cruz eschews Buffalo sauce for fennel, coriander and garum on fried wings; pair them with a local Kelso brew.

CHIPS: At The Bitter Bar (inside eatery Happy) in Boulder, Colo., you’ll never miss greasy potato chips when you snack on airy, salty fried brussels sprouts—perfect with a local Asher Tree Hugger Organic Amber.

DEVILED EGGS: The Kansas City, Mo.-based Beer Kitchen’s version is stuffed high with hop-infused mustard, and topped with smoked salmon and wasabi.

FRIES: The two best things about Manhattan beer bar Burp Castle’s fries: 1. They’re topped with your choice of 30 sauces (smoked eggplant mayo, anyone?), and 2. They’re free on Sundays, Mondays and Wednesdays.

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