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At this warm and homey pub—appointed with upcycled touches like refurbished bikes and a concrete-and-recycled-glass bar—the James Beard-nominated chef/owner Jonathon Sawyer cooks hearty seasonal fare like the ever-popular roast pig head (with BBQ sauce, brioche buns and lettuce cups), foie gras steamed clams, and a grilled Ohio lamb burger with stinky cheese fondue, olive-dusted pommes frites and tangy yogurt. As for the draft list: While loyal to brewers like Three Floyds, Victory, Left Hand and Oskar Blues, Greenhouse tries never to buy the same keg twice. thegreenhousetavern.com