PRP Wine International backs up its name by stocking more than 200 different wines from around the globe. A team of vino connoisseurs showcases the shop's international selection during in-home wine tastings and wine-tasting events, held in local hotels, warehouses, and deep-sea bunkers. Personalized wine labels and etched wine glasses and bottles can complement newly discovered wines.
Granite City Food & Brewery, a casual family restaurant founded by hospitality experts, has an on-site brewery and a menu stuffed with more steak, seafood, pasta, flatbread pizza, burger, and sandwich options than Abe Lincoln had dollar bills stuffed in his top hat. Gourmet pub-grub appetizers and many other generously portioned dishes are listed alongside the beers that bring out their flavors. The intoxicating taste of the inebriated vodka mussels ($12.99) is suggested alongside Northern Light––a light creamy beer––and the juicy, tender meatiness of a 14-ounce New York strip ($25.99) is advised along with Brother Benedict’s bock––a brownish German-style lager. Others among Granite City Food & Brewery's six specialty brews are the Irish-style Broad Axe stout, known for its nose of roasted chocolate and coffee notes, and Duke Of Wellington, an IPA with muscle-bound malt character and a deep-seated dislike of Napoleon.
Across Cork and Barrel’s shelves, cubbies, and barrels repurposed into tabletops sprawl bottles of all kinds. Labels hint at the European and American provenance of a huge selection of wines. Notes of red peppers, chocolate, or fruit wait to leap from adventurous small-batch craft brews, from saisons—light Belgian ales—to potently hopped double india pale ales. Beer-brewing classes introduce the art of combining barley, hops, water, and yeast, and guests in art classes sip wine while swirling blues and greens for landscapes or portraits of Gumby weeping.
One autumn day, 13-year-old Shanita McAfee wandered through her local apple orchard, plucking the ripest, plumpest apples. She had done this for years with her dad and siblings, but this year was different. Instead of giving the apples to her mom for apple pies, Shanita decided to take on the challenge herself. She loved her mom's pies, but didn't understand why her mom would use a store-bought crust if she was going to put in the effort to make everything else from scratch. So, Shanita started experimenting with various homemade-crust recipes, and her passion for cooking was born.
Though Shanita’s repertoire has expanded to include savory dishes, such as New Orleans–style shrimp and pan-seared seafood, her cooking philosophy remains the same: fresh, seasonal ingredients prepared with love. Magnolia’s chef has also made it her mission to challenge people to "experience traditional Southern ingredients and food in a different way." That's why she creates things such as braised oxtail lasagna and Grown Up grilled cheese—toasted farm-to-market challah bread with smoked gouda and Tillamook cheddar served with bacon horseradish dip and a 401K pamphlet.
Each of the wines on the shelf in Cellar Rat has been vetted by the staff—nothing is sold to the public unless the staff would drink it or use it as a substitute for milk in cereal. The resulting more than 800 wines, 70% of which are less than $20, make for tasty everyday and special-occasion beverages, as do the number of premium spirits and handcrafted brews stocked alongside the wine.
Cellar Rat’s vino experts do more than just discern the difference between good and bad wine; they also teach others how to do so during wine classes that delve into the intricacies of tasting. They even make pairing suggestions for the artisan cheeses, gourmet cured meats, and pate also sold in the boutique shop.
The Waldo district's 75th Street Brewery concocts unique beers best enjoyed while listening to the sounds of the local musicians who frequent its stage. As brewmasters labor to perfect the flavor of each keg, chefs craft an ever-growing menu of famous American eats, including burgers, ribs, pasta, and fresh vegetable salads. They call out daily specials on colorful, handwritten chalkboard menus suspended next to the high, exposed wooden rafters. For those who appreciate alfresco dining, a sunny beer garden lets in air and light through its slotted roof, while four solid walls block unpleasant noises, such as the squalls of wandering avant-garde jazzmen.