The beer list at this gastropub is outsize, featuring every Belgian style known to man. Beer director Michael McAvena has a knack for pairing brews with dishes on the pork- and seafood-heavy menu from owner Paul Kahan (an F&W Best New Chef 1999): He might suggest the Champagne-like Boon Oude Geuze Lambic to go with the city's best raw oysters. We loved: Charcuterie plate of pork pie with duck-and-foie gras terrine.
Plus: The Best U.S. Gastropubs
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