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Brown's Brewing Co. Taproom Restaurant Review: Beer fans take note: Executive chef Luca Brunelle cooks with many of the house ales and lagers in dishes such as pan-seared salmon risotto with squashes and eggplant in carrot pesto; and a corned beef and kraut quesadilla. Among clever entrées are pilsner chicken potpie, whiskey porter short ribs, and fiery pepper flank steak. Bar food includes several upstate regional specialties like chicken spiedies (marinated breast chunks with onions, peppers and melted Monterey Jack on grilled pita) and Buffalo chicken dip with chips. House-made desserts include apple oatmeal stout cobbler. There is a full bar plus 22 brews, several of them seasonal.