Wrecking Bar Brewpub

Wrecking Bar Brewpub Restaurant Review:

Having served many functions, this late Victorian home was repurposed as a brewpub and restaurant on the lower level and an events space upstairs. Aesthetics rely on such elements as granite columns interspersed with dark beadboard walls and wood floors laid in a diagonal pattern. Along with a regular seasonal menu, there are special menus daily and on Tuesdays it’s always vegetarian with some vegan-friendly dishes. Offered only in season, the beer-boiled peanuts are just a bit crunchy, lightly salty and perfect with beer. The kitchen is quite partial to the usually rejected animal parts, even offering beef heart tartare and veal brains as appetizers. Riverview Farms’ pasture-raised pork (for the barbecue), Brasstown Beef and southwest Georgia’s White Oak Pastures grass-fed beef (outstanding in the burger) and other meats (sometimes duck) hold up well in this fare. Raw materials often are pickled or fermented to embellish dishes. For dessert, try the stout ice cream sundae or the chocolate and hazelnut crisp, Wrecking Bar’s riff on the classic Crunch bar. There's a reasonably priced wine list as well as 10 to 12 beers on tap, including a tangy, salty Gose that’s traditional in Leipzig, Germany.