Los Angeles Times Review

By January 15, 2015 Press

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