Flanked by rustic stone columns and carved lions, 5 Seasons Brewing's entrance looks like the secluded front to a Napa Valley villa, belying its cozy atmosphere and community-focused mission to provide tasty, affordable food and drink. Founded by chef David Larkworthy—son of a pioneering advocate of using organic food in restaurants—Five Seasons Brewing carries its commitment to community to its ingredients, cooking with a cornucopia of regularly shifting local produce from a gaggle of affiliated farms. The menu features such fusion dishes as crispy alligator served with a blackened chili glaze and Remoulade. At tables, guests dig in to home-baked bread, whose warm crust exudes tangy scents from the brewery's spent beer grain.
In the towering tanks that skirt the pub, brewmaster Kevin McNerney creates a kaleidoscopic selection of unique small-batch beers. The cofounder of flagship Georgia brewer SweetWater, McNerney brings two decades of experience to his craft, making refreshing brews such as the Chug Monkey and turning to ancient Belgian traditions to make his crisp, orange-infused witbier.
Jocks & Jills sates sports-lovers with a menu of classic American cuisine served in an athletics-championing atmosphere. Rev your hunger engine with a 10-piece set of original buffalo wings ($7.99), available in nine different sauce styles, or make room on the mantelpiece of your stomach for a bowl of made-from-scratch Trophy chili ($4.29). Bread bookended bites include the Hall of Fame burger ($6.99), a half-pound of beef and overly emotional speeches, and the Philly Fanatic, topped with rib-eye steak, onions, peppers, and cheese ($7.99). Jill's Berry Walnut salad culls together fresh strawberries and raspberry vinaigrette ($6.49), and a full-rack of the Back-to-Back baby-back ribs slathers the meat-marimba in hickory barbecue sauce ($18.99). Desserts include the quadruple chocolate-mousse torte ($4.99), which satisfies sweet teeth via a quartet of cocoa elements—one for each half in a football game.
Divided across two floors, Top Flr exudes a trendy vibe that’s "claiming the attention of the in-town youthful, slightly offbeat crowd with modest pockets and good taste," according to Gayot. DJs perform on Thursday, Friday, and Saturday evenings, ensuring that patrons' toes tap and heads bob as they sip the bar's signature cocktails or ask the capable bartenders to invent new drinks on the spot. This revelry-inducing spirit endures throughout the night, and the restaurant stays open until 1 a.m. on weeknights and 2 a.m. on Fridays and Saturdays. The kitchen keeps the same late-night hours, and Executive Chef Travis Carroll continues cooking his eclectic menu of upscale comfort foods until the doors close. The selection is New American with international influences. Hickory-smoked duck breast arrives with fennel salt and lavender jus, and the mussels steep in a soy broth tinged with the contrasting, yet complementary, flavors of coconut and lime. Damask-patterned walls and simple wooden floorboards aside, Top Flr's ambiance mimics the contemporary spirit of its menu and its clientele. The decor is minimalist, with low-slung black-and-white chairs, dark tables, and art-free walls. The lounge section mirrors this color scheme with a black couch that functions as booth seating for the intimately clustered, bistro-style tables.
Visiting CRÜ Urban Lounge is less like drinking in a bar and more like hanging out at your hippest friend's ultra-trendy loft, largely thanks to founder Chetan Goud's keenly upscale and eclectic sensibilities. Goud drew from his extensive travels through Europe, New York, and California in the creation of his hyper-modern yet intimate restaurant and cocktail lounge. With its high ceilings, luxurious black leather furniture, two-story layout, and unabashed use of umlauts, CRÜ Urban Lounge exudes a cosmopolitan, European-tinged vibe, matched to a T by its food and drink offerings.
The menu swings effortlessly from udon noodles and chicken tacos to hot dogs, as well as grass-fed burgers culled from local and seasonal ingredients, mirroring an international selection of wines and craft beers. Weekend brunches ply guests with hearty smoked-salmon frittatas and sweet apple-bourbon pancakes, and creative cocktails bring classic drinks to the 21st century—adding apple bourbon to a shandy or creamy egg white to a whiskey-amaretto sour.