Funk’s Pub took over for Namio’s in Fitchburg at the end of summer. Despite essentially being the same restaurant as its predecessor, save for the music stage near the entrance, Funk’s seems to be an upgrade, though I know that doesn’t make much sense.
The new owners kept the same staff, including the chef, in the transition. The menu–which I wrote about positively in my Namio’s review–saw a few additions that were made just this past week. Meanwhile, the crowd sure has picked up. It was always dead at Namio’s, but it’s nice to see more patrons now, and I suspect it has to do with the live music.
And before, when I didn’t recommend Namio’s to watch a game, I think Funk’s is just dandy if you can belly up to the bar where many flat screens await you.
I previously enjoyed the steak burger, so I ordered it this time in the Mexicali Jack ($9.99; you also can get it with chicken), which comes with pepper jack cheese, jalapenos, avocado, lettuce, tomato and raw onions. First, I enjoyed the grilled ciabatta bun–I could have eaten just that. The steak was as delicious as I remembered, and the whole ensemble is definitely worth ordering.
You’ll usually find a daily special, and on one occasion I devoured a Bashful Camel ($9.99), filled with a wonderfully creamy coleslaw that had bits of jalapeno in it over juicy pulled pork, with BBQ sauce that had a small kick to it. This sandwich should permanently be on the menu because it’s that good.
Salads, sandwiches and wraps make up the balance of the menu. The sandwiches and burgers come with a side of hand-cut pub chips, sweet potato fries or fresh-cut fries; go for the chips, which have a great fried taste to them.
Since it’s a bar, you’ll find standard bar appetizers, and the cheese curds ($6.99) are a safe bet. For dipping sauces, the chipotle ranch sauce is the best; avoid the bleu cheese and the garlic aioli.
Funk’s is open every day for lunch and dinner, and it serves breakfast on the weekends.
The restaurant makes a big deal of its subs, so I picked two. I got the AJ’s Club ($5.75) in a tomato basil wrap and loved it, as it was packed with ham, turkey and bacon, along with lettuce, tomato and mayo.
I was sort of surprised that Tutto Pasta in Middleton didn’t survive, but I’m more hopeful for its successor, 
I didn’t feel the same about the veal parmigiano ($23). The veal itself was seasoned well, and I did like the cheese on top, but the meat was rubbery, making it difficult to chew. Meanwhile, the accompanying pasta was a bit too al dente, as in, I think it should have been cooked about one more minute, and some of the vegetables were undercooked.
