Tried all 6 beers on tap at the time, but there's so much turnover that half are probably obsolete by now. My flight covers all the bases; a light, sweet wheat; a hearty porter; some sort of stout; and a couple of bold IPAs.
Beer goes with all food, IMHO, but few pairings are better than Wood Roasted Olives. Malodorous garlic cloves lose their signature scent and turn sweet with the heat, and the olives roast smoky, into a less briny, more hearty and juicy version of themselves.
Add Deviled Eggs topped with shreds of smoked pork, and you have the fanciest picnic basket in town.
It's all gastropub grub today, and nothing hits the spot like the Pulled Pork Poutine. The potatoes soak up all the beer, and a creamy beernaise ties it all together, though it could use a little more sauce.
The Burnt End Chili is the Sunday special, and I imagine it's best consumed with football. The chili is heartburn-hearty, thick with steak tips and beans. It's practically stew, and the best part is the soft, crumbly side of cornbread.
Best of both worlds at Hopsaint, food and beer, booze and binge. Can you think of a better way to end a sleepy Sunday? Because I sure as heck still can't.
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