Alan Milne is the head chef of the new full-service kitchen at Spyglass Brewing Co. (306 Innovative Way, Nashua, 546-2965, spyglassbrewingco.com), which relocated across Nashua to its current spot in January. Originally opening at 2 Townsend West in the Gate City in October 2018, Spyglass is known for its hazy IPAs and saisons, many of which feature tropical fruit or citrus flavors. The new food menu, created by Milne and his sous chef, features creative takes on options like smash burgers, sandwiches, tacos, salads and appetizers. Prior to joining Spyglass, Milne worked as a chef at Stones Social in Nashua, and he also has experience working in restaurants in Portland, Oregon, and overseas in Italy.
What is your must-have kitchen item?
A chef’s knife and a pair of tongs. With those two things, I can pretty much achieve anything I need to get done.
What would you have for your last meal?
I’d start with a spicy tuna roll for an appetizer, and then a nice rib-eye steak cooked over fire with some mushrooms and Gorgonzola mashed potatoes. Then for dessert, some Krispy Kreme doughnuts and an espresso.
What is your favorite local restaurant?
I’ve got to give it up to Surf. Most of my adult life, they’ve been putting out really good food, and I’m a sucker for a raw bar.
What celebrity would you like to see eating at the brewery?
My first thought was Tom Brady, but then I realized that he doesn’t eat food [laughs], so let’s get Scott Zolak up here to Spyglass!
What is your favorite thing on your menu?
The falafel gyro is my favorite thing. I love the burgers and I’m a burger guy, but I love the Mediterranean and Middle Eastern flavors. That’s kind of where my palate gravitates to. … We take dried chickpeas, we soak them overnight until they are soft, and then we grind them with fresh herbs, onions and garlic, and then we form them into balls and fry them. … Then that goes on a pita with arugula, some marinated tomatoes, spiced cucumbers, pickled red onions and then a tahini sauce and a smoked hot sauce.
What is the biggest food trend in New Hampshire right now?
I think you’re seeing more and more vegetarian options. … I also think affordability is a big one.
What is your favorite thing to cook at home?
I work a lot and I get paid to cook, so I don’t really cook much for myself. But when I do, it’s usually cheap braised meats. I love throwing something in a pot or in the slow cooker and then gobbling it up on top of some mashed potatoes or some pasta.
Spyglass burger sauce
From the kitchen of head chef Alan Milne of Spyglass Brewing Co. in Nashua (makes 1 quart)
2½ cups mayonnaise
1 cup ketchup
¼ cup pickle juice (preferably bread and butter)
¼ cup capers, chopped
½ Tablespoon sugar
2 teaspoons mustard
1 teaspoon sambal (chili garlic paste)
½ teaspoon garlic powder
½ teaspoon onion powder
Combine all ingredients together with a whisk until thoroughly combined.
Featured photo: Alan Milne, head chef of Spyglass Brewing Co. in Nashua. Courtesy photo.