Open late Fri.-Sat.
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Dressel’s Public House Restaurant Review: When the pub opened its doors in 1980, the owners’ interest in art and literature meant Dressel’s was known as a comfortable hangout where the paneled walls are covered with drawings of classical poets, composers and Welsh heroes. Fast forward to son Ben Dressel’s ownership, and the focus has shifted to sustainability and farm-to-table freshness. Fortunately, some favorite dishes fit both bills, like the Welsh chips (aka crisps) with malt vinegar, the stockpot (a stew du jour), the house-made pretzel with rarebit, and the bread pudding for dessert. Newer options include pork chops glazed in whiskey and sorghum, a rustic buckwheat polenta with beef, and beer-brined chicken with pumpernickel spätzle. The pub still offers a dozen or so European and craft beers on draft and 35 single-malt Scotches along with an increasingly long list of local microbrews and cocktails.