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Wrecking Bar Brewpub Restaurant Review: Inman Park residents and home-brewers Bob and Kristine Sandage repurposed this late Victorian-era home as a brewpub on the lower level and an events space upstairs. Aesthetics rely on such elements as granite columns interspersed with dark beadboard walls and wood floors laid in a diagonal pattern. Along with a regular seasonal menu, chef Terry Koval offers special menus daily (roast suckling pig, for instance, and on Tuesdays it’s always vegetarian with some vegan-friendly dishes). We like to start with the beer-boiled peanuts, just a bit crunchy, lightly salty and perfect with beer. With full-time butcher Thomas Goodman on staff, Wrecking Bar Brewpub is able to cure its own meats and concoct unique items such as pastrami fritters made with house-cured pastrami. Riverview Farms’ pasture-raised pork (for the barbecue) and southwest Georgia’s White Oak Pastures grass-fed beef (outstanding in the burger) and other meats (guinea hen with dumplings) hold up well in this fare. For dessert, try the stout ice cream float or the Wrecking Bar, a take on the classic Crunch bar with chocolate and hazelnut crisp. There's a reasonably priced wine list as well as 10-12 beers on tap, including a tangy, salty Gose that’s traditional in Leipzig, Germany.