 Beer is taken seriously at chef Todd English’s interpretation of the public urban bar, evidenced by a whole side of the menu devoted to the more than 50 craft beers, and on display the iconic statement, “Beer is proof that God loves us and wants us to be happy.” A focal point of the menu is The Carvery, a selection of rotisserie-cooked meats and poultry that are matched with eight choices of breads and seven sauces, allowing guests to create their own sandwiches right at their tables. A raw bar offers an array of East and West Coast oysters, shrimp, crab and lobster. Not to be missed is the bison burger emboldened with Maytag blue cheese and Todd English hot sauce. We also like the ahi tuna poke---a compilation of Hawaiian blue fin, crispy fried wonton crackers, toasted macadamia and a gingered sesame vinaigrette. Pastry chef Stephanie Wright has put her name on Stephanie’s bread pudding, which gets our seal of approval. This sweet and salty combo is crafted with the incorporation of white chocolate, raisins, salted caramel ice cream, English toffee sauce and topped with Cap’n Crunch to add a crunchy texture.
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