Hours: Lunch, dinner: seven days
Open late: Saturday till 3, other nights till 2
Brewpub from Rock Bottom vet Pete Crowley.
Haymarket Pub & Brewery may have been named in honor of the historic Haymarket affair—it's located in the area where it took place—but the kind of working-class folks who participated in the riots don't seem to be flocking to it. In fact, none of the yuppie types who were there during a Thursday evening recording of the Drinking & Writing Brewery radio show seemed much interested in Haymarket's history, despite the broadcasters' best attempts to talk over the din. Compared to its high-end Randolph Street neighbors, it's not that expensive. But prices still aren't low enough to attract your average working stiff. And the food can be hit-or-miss. The Riot, an Italian pork patty topped with pulled pork and mozzarella and served on a brioche bun with a side of giardiniera, was rich and tender. House-made sausages, including bratwurst, Italian, and a hot link, were also top-notch—not surprising since one of the owners is Sausagefest organizer John Neurauter. But the mac 'n' cheese, pale and pasty, was unbelievably bland. The emphasis at Haymarket, though, is on the beer, and the house brews could make the place a destination even if the food doesn't. They're all offered in 4-, 12-, and 16-ounce pours (a few are also available in 20-ounce glasses), with no upcharge for smaller portions. Many of the beers on tap cater to a certain sensibility—that of brewmaster Pete Crowley, a former Rock Bottom brewer who's fascinated by hops and Belgian beers. Read the full review >>
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Brewmaster Pete Crowley, a former Rock Bottom brewer who's fascinated by hops and Belgian beers, brings his own sensibility to the beers at this brew pub. But as IPAs go, the house drafts are fairly restrained: though the Ombibulous Double IPA was as bitter as you'd expect, the Last Chance Belgian IPA was pretty mild, and a pilsner and pale ale alike were light and crisp. More dangerous was a citrusy Mathias Imperial IPA, its strong hops balanced by a pronounced malt sweetness: despite weighing in at 10 percent alcohol, it went down surprisingly easy. Haymarket's front room, with tile floors and exposed-brick walls, is separated from the wood-paneled back room by a hallway that affords a look at the equipment; when the place is full, noise levels in both rooms can be nearly deafening. —Julia Thiel