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Wrecking Bar Brewpub Restaurant Review: This classic late-Victorian home became reborn as a brewpub and events space, guided by Inman Park residents and home-brewers Bob and Kristine Sandage. Chef Terry Koval does special menus daily while the regular menu changes seasonally. Raw materials are naturally raised and locally sourced whenever possible, and the house-brewed beer is an ingredient in several dishes. For example, the beer cheese soup is made with Tillamook extra-sharp cheddar and a house-made brew, although the latest iteration struck us as having too much emphasis on the beer element. No such problem with the beer-glazed pork belly, designed as a small plate. The burger is made from North Carolina's Brasstown Beef, while Delia Champion's chicken bratwurst with sauerkraut showcases Georgia's Springer Mountain chicken. Tuesday's special menu is always vegetarian, with some vegan-friendly dishes. Chocolate stout crème brûlée is our dessert of choice. Bypass the wine selections and opt for a beer, such as the hoppy Victor IPA --- a good match with the food.