Open late Mon.-Sat.
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Beerbistro Restaurant Review: Chef-owner Brian Morin cures, marinates, poaches or stews virtually every dish in beer. Shrimp are wrapped in Berkshire beer bacon; pizzas are built upon beer-bolstered dough; and steak tartare topped with a coddled quail egg is seasoned with Belgian strong ale. Portions can be huge, especially if you order the grilled flatiron steak, apple wood-smoked ribs or prime rib. Look, too, for six beer-infused takes on poutine. The homemade beer ice cream and beer butter tart are a great way to round out any meal. The weekend brunch offers up eight different types of eggs Benedict. Whenever you come, take time to peruse the lengthy beer list, which features over 130 thirst-inspiring choices from Belgium, Ireland, England, Czech Republic and microbreweries of North America. A three-draught sample is a great way to whet your whistle while deciding on a pint. Full descriptions of all beers are offered for the novice drinker.