At Tony's Darts Away, all 38 draft beers have one thing in common: they're from California. Tony Yanow, the bar's owner, chose to work with local brewers not only to ensure quality, but also to cut down on the waste associated with shipping. As for the high number of taps, Tony explains his reasoning in a video on his website. "If I have a big selection of beer, it means I can satisfy anybody who comes in. I think that's a really important thing: To give people beer they like, not beer I like."
Because they carefully source every brew, Tony and his team can help customers find the best ones to suit their palates. For example, they might tell you that an oatmeal stout is softened by nutty, earthy notes, or that a bock is dark with a strong and malty flavor. The bartenders also know which beers should be guzzled from pint glasses and which savored from snifters. They'll never serve beer in a bottle, however. This practice helps the establishment minimize waste and lets bottles stick to their most important job: storing the Lilliput navy.
Chef Randy St. Clair complements the beer selection with meat and vegan sausages, which he serves on warm, locally baked buns. To continue the all-California theme, St. Clair uses local ingredients whenever possible.