Dan Vallish has been homebrewing beer as a hobby for more than 20 years. During that time, he often envisioned the perfect place to shop for his supplies. It would have all the specialty grains one could want, an onsite milling facility, and fresh yeast and hops. Ultimately, he made that vision a reality, founding Barley & Vine to be a one-stop shop for beer lovers and beer brewers, complete with a 27-tap growler bar with 26 craft beers and a cider on tap at all times.
Of course, Dan offers more than just disparate beer-brewing supplies. He teaches classes on the subject, or provides cloning kits for beginners, which contain all the ingredients to mimic Irish stouts or American pale ales. He also provides winemaking kits, which produce 6 gallons of fermented libations at a time. He even offers instructions and supplies to make cheese, so that his customers can pair their homemade beverages with the perfect snack.
Once you’ve bellied up to the cozy tasting room’s bar like an urbane, sophisticated cowboy, you’ll be treated to a few flavorful wafts and quaffs of Montaluce's finest 2008 and 2009 red and white wines, fermented from the carefully maintained fruits of its 35-acre vineyard. The 2008 chardonnay massages the nose with aromas of green apples, pear, and lemon zest mixed with smoke, walnut, and honeysuckle. And the 2008 risata (Italian for laughter) will put your palate into hysterics with notes of cherries, raspberries, cranberry, savory herbs, and just the faintest hint of Joker venom. Otherwise, go snorkeling for the dark chocolate notes buried in the oaky, deep violet, kraken-filled deeps of the cabernet sauvignon. Much like wine itself, your experience at Montaluce will be different depending on the exact point in time you partake of it. Gracious guests who arrive for their wine flight Tuesday through Saturday will be treated to a complimentary guided winery tour at 2 p.m. Likewise, Sunday sippers can tune their taste buds to live musical performances on the veranda from noon to 5 p.m.
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.
Inseparable even in past lives when they were a crime-solving orangutan-golden retriever duo, the Grape's Master Sommelier Jay James and Executive Chef Paul Agnelli aim to match a perfectly-chosen wine with each item on their fresh, seasonal menu. Every dish is made with wine-friendly gourmet ingredients. Settle into The Grape's outdoor patio and start by coupling sharable tasters like the chipotle-shrimp flatbread with cilantro-lime dressing ($10) with a robust red like the Layer Cake's Italian Primitivo ($10/glass), or artfully offset a mezze platter of roasted-garlic hummus, house-marinated olives, and cashew- and goat-cheese-stuffed peppadews ($9) with the crispier Sauvignon Blanc from Joel Gott's Napa vineyard ($7/glass). Likewise, dozens of chardonnays, pinot noirs, aromatic whites, champagnes, Italian wines, and more can make a leggy tango partner to entrées such as the grilled-mahi tacos with jalapeno slaw ($12), the pulled pork with pepper-jack cheese on fire-roasted corn flatbread with kettle chips ($9), or the double-cut New–Zealand lamb chops with portobello cream-cheese mashed potatoes and raspberry-balsamic honey ($24). If you're not fluent in wine jargon or simply overwhelmed by the options, The Grape's winesperienced staff is always eager to offer recommendations and advice regarding your meal or tax problems. Cap off an evening of tattoo comparisons and flirtatious arm-wrestling with a glass of fruity-sweet Muscat Blanc from Italy's Piedmont region ($13).
L’Thai Organic Cuisine & Wine Bar's menu lists organic Thai dishes including curries made with vegetarian-friendly sauces and noodles and fried rice prepared on special high-heat jet stoves that can be found on the streets of Bangkok. Appetizers, such as the vegetarian-style spring rolls ($4.95), and soups, such as the coconut-based tom kha ($4.95), lull appetites into a false sense of security before entrees, such as the garlic pepper beef ($12.95) or tippling drunken noodle tofu ($12.95), sneak in to deliver the culinary coup de grâce. Diners can supplement their smorgasbord with L'Thai Organic Cuisine & Wine Bar’s extensive beer and wine list, which overflows with fine fruit bloods such as Night Harvest chardonnay ($7/glass, $23/bottle) and Silver Ridge cabernet sauvignon ($7/glass, $24/bottle).
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.