Open late Mon.-Sat.
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Beerbistro Restaurant Review: As the restaurant’s name suggests, beer is a main ingredient in many of Beerbistro’s dishes. Mussels are simmered in Abbey Blonde beer with chorizo and tomato; pizzas are built upon beer-bolstered dough; and smoked salmon is cured in Blanche de Chambly from Quebec. Portions can be huge, especially if you order the grilled flatiron steak with caramelized onion jus. Look, too, for the cheese and lager fondue, rich with aged cheddar and Emmental. The homemade Dragon Stout and Skor ice cream or flourless chocolate stout cake may round out the meal. Weekend brunch offers three varieties of eggs Benedict, as well as a daily omelet and french toast. Take time to peruse the lengthy beer list, which features over 130 choices from Belgium, Germany, Scotland and beyond. A three-draught sample is a great way to whet your whistle while deciding on a pint. Full descriptions of all beers aid the novice drinker.