On the roof of Bonaventure Brewing Co. sits a verdant, manicured square of lawn and a little copse of trees. Carved into that is the circle of a heated outdoor patio that expands into panoramic views of the downtown Los Angeles skyline. Perched atop the fourth floor pool deck, the patio shares the restaurant's 9,000 total square feet with a wood-paneled dining room and an in-house brewery. Here, head brewer David Blackwell creates a trio of award winning beers: pale ale, strawberry blonde, and the Marathon.
Blackwell's ales and a handful of guest beers complement the kitchen's approach to pub food, which ranges from classic bar bites to more upscale, steakhouse-style entrees. The traditional end of the spectrum includes calamari tempura-battered in the brewery's blonde ale, as well as Angus burgers coated in blackened spices and topped with bleu cheese and chipotle aioli. The brewery end features dishes such as macadamia-crusted Mahi-Mahi and bacon-wrapped filet mignon.
The brewmasters and burger builders at the century-old Weiland Brewery have crafted a menu that straddles the fancy and the familiar. Beef, buffalo, and turkey burgers can be topped with smoked ham and red-pepper aioli, and Cajun seasoning graces fresh fish and USDA choice filet mignon; garlic fries and wasabi mashed potatoes rest beside them. The bar specializes in Weiland’s own blond and amber ales, but its tenders won’t look askance if diners order from a host of spirits or the long list of bottles. White tablecloths and exposed-brick walls bearing framed vintage posters make for a relaxed ambiance that’s still upscale enough to ensure that there are no food fights, only gentlemanly food duels.
The vino aficionados at Bernard’s Wine Gallery stock their cellars with a multifarious collection of wines from around the world, including a broad selection of local Santa Barbara County vintages. Currently, the gallery inundates taste buds with a mélange of locally produced Coquelicot beverages cultivated using organic farming principles, such as zero chemical pesticides, regular composting practices, and hemp-woven tuxedos for every employee. Samples of Coquelicot Vineyard’s fermented delights—including chardonnay, sangiovese, and cabernet franc—dart across tongues to invoke an array of tones and flavors. Additionally, free plates brim with rich cheeses that help support the rich, sugary notes of the wines by spontaneously animating and leading a pep rally.
While Alcatraz Brewing Company doesn't require incarceration for a visit, fans of beer may be fine with someone locking them in and throwing away the key. Dave Moody, the award-winning head brewmaster, crafts signature and seasonal beers, such as Court Order Porter, Boneyard India Pale Ale, and Pop's Blue Ribbon, an American-style light lager. From the brewery's kitchen, chefs top burgers with garlic puree or roasted jalapenos, smoke pork with dark ale, and hand-toss thin-crust pizza. Waitstaff ferry plates and beer flights to Alcatraz's patio and around the San Francisco-themed dining room, which includes a to-scale replica of the Golden Gate Bridge and a stray wisp of ever-lingering fog.