Chef Eric Ottensmeyer's menu excels most at nibbly bits to go with drinks. There can be great meals here made up entirely of selections from the "snacks," "sides" and "starters." Peppadews (tiny red sweet/hot peppers) stuffed with goat cheese are the ultimate in creamy/piquant contrast -- utterly simple and satisfying. The pig smorgas is like a gourmet version of the toaster oven concoctions that, um, slightly altered high schoolers might make -- Benton's country ham and melted Gruyere grand cru on toast with cherry jam and pineapple. Salty, cheesy, crispy, gooey, sweet. Dude, that's gooood.
Price: $$ ($10-$20)
more than a dozen draft beers on tap