Twisted Spoke | West Town/Noble Square | Bar/Lounge, American, Burgers, Craft Beer | Restaurant

Twisted Spoke Recommended Menu Image

Hours: Lunch: Monday-Friday; dinner: seven days
Saturday & Sunday brunch
Open late: Saturday till 3, other nights till 2

Price: $

Biker-bar decor, big burgers, “bodacious brunch.”

Restaurant Details

“Eat, Drink, Ride” is the motto at this casual joint at the corner of Grand and Ogden, but most people are just eating and drinking. The place is decorated to look like a biker hangout, with several hogs half-buried nose down in the dirt outside, an industrial metal interior, and a rust-covered facade. The menu offers bar munchies, burgers, and a dozen or so huge sandwiches—barbecued chicken and pulled pork, a grilled portobello—all of which are served with equally huge handfuls of crispy fries; there are also wings, gumbo, and chicken tacos with pico de gallo. Saturday nights after midnight the Spoke offers "Smut 'n' Eggs"—breakfast and old stag movies. Up the stairs is a rooftop patio that's surprisingly airy for a biker bar, no matter how ersatz.

Laura Levy Shatkin

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Price: $

Payment Type: American Express, MasterCard, Visa

Bar Details

Don't let the motorbike and its skeleton rider rotating on the post outside put you off: Twisted Spoke is a top-notch beer bar with a selection of whiskeys (almost 400) to rival Delilah's. Sure, there's plenty of ersatz bad-boy attitude, but any place where they age batches of Templeton Rye and Prichard's Tennessee Whiskey in oak barrels right on the bar is not to be dismissed lightly. The 20 taps at Twisted Spoke favor excellent American craft beers, but it's also the only place I've ever had a draft pour of Tokyo, an insane superimperial stout from Scotland's Brew Dog. Saturdays at midnight is Smut & Eggs, aka brunch with 70s porn on the TVs; and every Friday there's a tapping of a rare beer like Surly Damien, Dogfish Head 120 Minute IPA, or Firestone Walker Parabola. Make sure to try the New Holland gin, oak-aged with hazelnuts and served on ice with a spritz of rose water. —Philip Montoro

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