Second trip to Hopsaint, which is quickly becoming a watering hole for after work. They put the happy in happy hour with great beer and great food all under the same awesomely-architectured roof. The IPA we had that day was freshly tapped, and none of us have found anything better. EVER. No joke; every single person who was there that night still raves about it except we can't remember its name.
But I didn't forget the food. I couldn't forget the food. There's a Tri Tip Sandwich, with meaty, juicy cuts, dripping with a deluge of gooey cheese, on an impressively crispy baguette lined with a deep, leafy kale. There's a smoked sweet onion jus for dipping; let that sandwich swim.
There's a Pulled Pork Po Boy that really blows my southern mind. The shredded pork has a stand-out sauce, a sweet n' sour chipotle that takes a strong stance. Pickled radishes and fennel soften the sting and brighten the tangy notes of the barbecue.
I used to hate cole slaw, but everywhere I go, someone has whipped up a really great batch. Either I've changed or the cole slaw recipes have. Either way, the sweet cabbage-mayo is great on both plates.
If an IPA with no equal isn't enough to convince you to give Hopsaint a try, there's the food to up the ante. It's the Jenny to the Forest Gump of beer, and even if you don't drink, you'll find plenty of reasons to eat.
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