Hours: Lunch, dinner: seven days
Saturday & Sunday brunch
Open late: Saturday till 3, other nights till 2
Brewpub from Handlebar owner Josh Deth.
Beer geeks drain the house brews here faster than brewer Jim Cibak can produce them. Meanwhile chef Jason Petrie does battle in a half-concealed kitchen, struggling to feed the masses inspired yet beer-friendly food and striving to appease both carnivores and the vegetarians migrating from owner Josh Deth's more plant-eater-friendly Handlebar. The simplest efforts—tangy, plump smoked buffalo wings, crispy ale-battered scrod—come off the best. Pizzas are offered in a few interesting variants, like duck confit or a corned beef special; beef patties are accessorized with toppings like pepper jack and pulled pork or Gorgonzola with cremini mushrooms and crispy shallots. And the kitchen has a way with spuds, offering them in three equally successful ways: long crispy fries, blue cheese potato salad, and fluffy garlic-cream cheese mashed. Just give me some of those and I'll be happy.
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Beer geeks drain the house brews here faster than brewer Jim Cibak can produce them. Lines of stoic bearded dudes stream in and back out again with biceps curled around growlers of hoppy IPAs, roasty stouts, and spicy Belgian-style brews, barely glancing at the beautifully designed room, with its barrel-stave fixtures and full view of the brewery's raw industrial operations. Those, meanwhile, do double duty for retail lines such as Revolution's TV Party Rye IPA. —Mike Sula