Few bars are as distinctive or as fun as the one at Mike Franklin’s two-story restaurant/microbrewery/general store, where knowledgeable brewhounds flock to savor the changing lineup of handcrafted stouts, porters, lagers, and creamy Belgian-style knockoffs. The drinking has never been better (a credit to beermaster Mike Roy’s leaner, less hoppy style), and chef Marc Heckrotte’s menu of creative comfort food is a good fit with the suds. We’re partial to the skillet of roasted mussels, the hanger steak and fries, and any of the wood-fired pizzas.
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