The Brewer’s Table
An aged Quonset hut has morphed into a captivating dining room with a view of massive tanks of beer, shelves of homey canning jars, and smart black and white accents interspersed with slashes of red. Our best bites, from complexity-obsessed chef Zach Hunter and head baker Sandeep Gyawali, came at the beginning (lovely, stretchy bread served with a curious mesquite-bean butter) and at the end of the evening (itty-bitty cones made using spent grain and filled with sweet barley ice cream). As for the in-betweens, at the top of the list were terrific smoked-rabbit carnitas tucked into heirloom-corn tortillas and served with a fabulous mole laced with pig’s blood. At the bottom was a way-too-earthy, funky-tasting malt-poached tilefish. In between we enjoyed “embered” cabbage rolls, seared and stuffed agreeably enough with bouncy whole grains.
Cuisine: New American