Birdsall House

Birdsall House Restaurant Review:

This laid-back tavern/gastropub holds true to its 1940s watering hole predecessor with original wooden booth seating and an emphasis on local brews and craft beer as well as prevalent international and lesser-known varieties. Chef March Walker applies a philosophy of clean flavors and eschews excess in preparing his "simple" but quality American fare. Dishes are given the "gourmet" treatment with creative renditions of salads, such as the red grapefruit variety with roasted golden beets and radicchio in a fennel coriander vinaigrette. Crispy pork belly with green lentils, pear chutney and parsnip chips provides a medley of textures and flavors. It would not be a gastropub without a beefy burger on offer: the Hemlock Hill is topped with house-made condiments, caramelized onions and mesclun and served on a brioche bun, accompanied by french fries. There’s also an appropriately well-stacked Birdsall Reuben. Beers are ideal for washing down the food. Rhubarb bread pudding with fresh strawberries topped with a ginger crème anglaise, and a sundae with raspberry ice cream and a chocolate brownie finished with whipped cream and chocolate sauce will satisfy for dessert.