Housed in a grand townhouse, the Mount Vernon microbrewery offers patrons a carefully curated menu of imported sips, scotches, and brewed-on-site beers. For food, Chef Dave Newman keeps diners guessing with a menu that rotates with the four seasons practiced in the United States. For starters, try the house-made artichoke ravioli, glazed with Meyer lemon-infused butter and pistachio-mint pesto ($10). When you're ready to move on to more filling adventures, entrees include the inventive, crispy Utz-crusted cod with baby clams and smoky mountain bacon ($24), grilled shrimp with spring pea and mint risotto ($16), and grilled lamb loin ($28).
In 1983, "Beefalo" Bob DiMartino began a small-scale catering operation built around no-frills, classic recipes of pit-roasted barbecue, growing his business to include a carry-out joint, sports bar, and even an upscale banquet hall. Bob's process is simple: slow cooking beef, ham, turkey, slabs of ribs and morsels of pork and chicken over smoking hickory fires and not cutting corners with gas jets or heat vision. The sports bar garnishes these backyard-style feasts with plates of oysters, lump crab cakes, and strip steak, as well as sports games on 20 big-screen TVs and rivers of cold beer.
True to its roots as a catering outfit, Beefalo Bob's supplies parties of up to 10,000 with bull roasts, crab feasts, and roasted pigs, as well as rentals of tents, tables, and moon bounces. Fancy occasions find a home in the 250-person Reflections Hall, decked out with chandeliers, DJs, a fireplace, hints of sparkly gold, and a wide-open hardwood dance floor.
Jerry Bailey began homebrewing with friends in 1989, hopeful that the craft would bring fulfillment that his 9-to-5 failed to provide. Fulfillment it brought, along with numerous batches of tasty brew. Bailey couldn’t keep his inventions to himself; he quickly decided to open his own brewhouse as well as distribute his goods to other local establishments.
Today, Bailey proudly stands at the helm of both Old Dominion Brewhouse and Old Dominion Brewing Company. In the pub, chefs add variety to liquid meals with food such as burgers, crab cakes, and thin-crust pizzas while 30 flat-screen televisions keep patrons entertained with sports. The chefs also exhibit flair for Asian cuisine, slicing and rolling sushi and offering create-your-own mongolian stir-fries. At the bar, eight handles remain perpetually reserved for Old Dominion's craft beers, such as the award-winning Baltic porter and the Oak Barrel stout, which is loaded with flavors of vanilla and the color brown.
Pubcrawls.com arranges safe, lively walking treks to popular, bustling watering holes in dozens of cities across the United States and Canada. The jovial jaunts have earned ample press for shepherding revelers to multiple bars and clubs throughout the course of a day or evening. At each venue, bartenders regale participants with exclusive drink specials and conversations with sentient beer mugs. Many events are tailored around holidays, such as Christmas and Halloween, or costume-friendly themes such as Michael Jackson and superheroes.