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Bittercreek Alehouse Restaurant Review: In the spirit of the times and in an effort to go green, fifty-percent of the menu here is comprised of local-organic produce and meats. The effort to be green affects the décor as well. Exposed wood and sturdy steel I-beams frame dark-rouge walls stretching to high ceilings, while lowered daylight lighting lets you know right away this is not your run-of-the-mill brewpub. The menu offers the usual mix of burgers and clam chowder, but it has been updated by chef Lisa Buck and local restaurateur Dave Krick. Dishes have included tender seared ahi paired with lively pickled ginger and wasabi, and crisp flash-fried squid matched with a sriracha aïoli and saké dipping sauce. Sandwich options range from Thai chicken to grilled eggplant pitas. Bittercreek also serves the classics with inventive twists---including a standout Reuben. On the lighter side, we recommend the Spinach Fandango with ginger pico or voodoo-spiced wild salmon. To satisfy thirsty patrons, there is an array of local and regional beers on tap, all guaranteed to keep the mood jovial. Note that inside seating is tight and noise levels can be strident, so go early. On warm days, head for the quieter, awning-covered patio.