|
The upscale, yuppie brewpub has coast-to-coast branches from Hawaii and California to Washington, D.C. and Florida. The legendary beers, garlic fries and hearty menu are served for lunch and dinner in a massive 400-seat dining room as well as in the spacious bar and on the outdoor patio. Appetizers, such as a chef’s sampler of a trio of chicken favorites (Southwest egg rolls, shrimp and chicken pot stickers and glazed chicken wings with sweet chili and ginger) are turned out in the expansive open kitchen. We also like the bruschetta with garlic Parmesan and the lump crab cake with Asian slaw and Cajun rémoulade. Spinach with goat cheese, bacon, egg, mushrooms and red onions in a tangy vinaigrette ranks high among the salad options. Sandwiches include the barbecue burger with smoked bacon, cheddar cheese and Märzen sauce. Our favorite pizza is the roasted garlic and chicken with a white sauce. Carnivores should consider the 18-ounce Gorgonzola rib-eye. While beer reigns here, the brewery’s wine list also nicely complements the extensive menu. Save room for the moist carrot cake and the double chocolate fudge cake with crème anglaise.
|
