The food at this beer-focused restaurant isn’t what you’d expect for a brewpub. The brunch menu is the perfect example, as is the sourdough French toast breakfast sandwich. A perfect balance of savory and sweet, the French toast is filled with sharp cheddar, a Neuske’s bacon patty and fried egg, which just begs for a drizzle of maple syrup.
Monthly Archives: May 2015
This week market manager Laura Avery talks to Damien Raquinio, co-owner of Golden State Papaya, the first commercial papaya farm in California. We also hear from chef Jerry Su who is shopping for stinging nettles. He uses the spikey greens in a stinging nettle chimichurri at Eagle Rock Public House.