A buzzy scene and an exhaustive list of microbrews from around the world—plus 31 beers on tap—would be enough of a draw. But this pub/restaurant also has a season-driven menu.
Among the winning picks: sausage-and-pickled-pepper pizza, grilled cheese with balsamic onions and maple ham, and braised pork shoulder over rigatoni.
-March, 2008
Executive Food Editor/Critic
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
