Our favorite? Brunch’s buttermilk fried chicken painted in bacon maple syrup and plated atop a sourdough waffle. Read more.
Try the culty Darkness, a Russian imperial stout whose yearly release causes die-hards to queue up by the hundreds.
No hotcake has haunted our dreams — till we nibbled the lemon-ricotta hotcakes at this underground eatery. They are as soft as gelato and so rich that a drizzle of maple syrup would be redundant. Read more.
In the basement, Blake Richardson concocts more than seven different sakes, which are served alongside sumo on the television and excellent bar nibbles.
We savored the Libertine. The rich and malty imperial red ale is made with a smidgen of rye, imparting an appealingly spicy note.
Every day from 4 to 6 p.m., many of the 50-plus, largely local beers are discounted to $3 and the kicked-up comfort grub also gets a serious shave.
While the meat was mighty good, we favored the filling vegetable sides, namely the crisp yucca fries, candied yams, rustic cheesy grits and the warm chunks of honey-glazed cornbread.
Quinoa and waffle are not two words that typically rub shoulders, but here the grain joins forces with asparagus slivers and Italian cheese to give this breakfast standby a savory complexity.
Our favorite, Masala Mama IPA. It’s a crisp and bitter treat showered in flavors of tropical fruit. Read more.
