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Los Angeles Times Review

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Chef Su hints at classic pub fare on the menu but favors modern gastronomy. A graduate of the Culinary Institute of America at Greystone in Napa, Su has worked with Michelin star chefs Thomas Keller from Bouchon and Momofuku’s David Chang. At Del Dotto Vineyards in St. Helena he refined his talent for pairing food with wine. Eagle Rock Brewery’s beers have a sophistication as refined as many wines so it was a logical next step to make beer-centric food pairings.

Dining Review: Modern menu mixes well at brew pub


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“When we were pipe dreaming of starting a brewery, we wanted to do a brewpub just because we really liked the idea of that sense of community and a gathering place for the community that brewpubs provide,” Raub said. “But then we realized it was going to cost a lot more money to start with a brewpub and it was going to be a lot riskier since we didn’t have an established brand or any real experience in either industry.”

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