Open late Thurs.-Sat.
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Hopmonk Tavern Restaurant Review: A stylized dining room and bar with half-circle red booths, zebra striped wood tables and plank floors hint that this isn’t your average watering hole. Then there’s the bang-up biergärten off the back deck, replete with fountain, couches and picnic benches, tented in winter for rain and because the crowds need to fit somewhere. The real proof: 20ish carefully chosen draft beers, including locally brewed and small batch gems (look for Lagunitas Pale Ale Cask Conditioned---it’s alive!---or drop in on the Duchesse of Burgundy, a rare Flemish red ale). Dean Biersch, behind the Gordon Biersch beer and restaurant brand, created this comfortable haven for sampling fresh, intriguing, well-crafted beers---but also for food that’s a worthy match. Local purveyors (Redwood Hill Farms cheese, Rocky Chicken, Sonoma Sausage, Screamin’ Mimi’s Ice Cream, etc.) get celebrated space on a menu of small plates (a misnomer---they’re ample), salads, sandwiches and a handful of mains. Try racy curried lentil and potato samosas with lime chutney, a cast-iron pot of mussels with bacon in a garlic Belgian ale broth or crisp-battered cod, moist and tender inside. There's pedigree to these pub provisions though fried items could use a lighter touch. Conveniently, everything tastes just right with the beer---experiments in wine country-style pairing encouraged.