Hog's Apothecary

Hog's Apothecary Restaurant Review:

About the food & drinks: Chef John Streit and his team ply seasonal, beer-friendly dishes with bold flavors at this welcoming American beer hall near Temescal. Most plates feature, you guessed it, the noble hog, butchered in house into, among other things, chops, fine charcuterie and fat, house-made sausages crafted with bold spices and ingredients. The "Big Tex" is a hickory-smoked hot link met with chili, barbecue sauce and chard-stem chow chow, while the lovely "Fete de Noel" boudin blanc features a fragrant kick of orange zest and soft herbs, served in a toasty roll and paired with a salad of flowering radish greens. Good salads and savory fish and chicken dishes help diversify the menu, as do the cheese plates and addictive bar nibbles. A sizeable menu of brewery-direct and other local craft brews offers enthusiasts an impressive seasonal range.

About the restaurant: Service is prompt and kind. Seating at mainly comfortable community tables disenchants some diners but adds to the appeal for others. Look for additional spots at the bar and near the wide, high windows that look onto busy 40th Street.