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.
The end of Prohibition signaled the start of the Greenbaum family's dream to enter the beer and spirits industry—and a few years later, they realized this dream with the opening of Tower Beer, Wine & Spirits. Since then, the founders' descendants have earned praise in the Atlanta Journal-Constitution and INsite magazine for its diverse selection of drinks and a trained squad of wine spectators. Staff members guide visitors through samplings of their craft and domestic beers, international spirits, and North American, European, and South American wines at weekly and often bi-weekly tasting events held at the long wooden tables of the private tasting room or inside of a keg. They also expose participants to the finer points of beer through sponsored dinners with beer pairings.
Giving gifts is its own reward, but at The Gifted Ferret, get-well cards, trinkets and candles accompany a robust collection of boutique wines so gift-givers can reward themselves as well. The shop's wine racks brim with vino crafted by vintners who treat winemaking not just as a business but also as a passion as well as the best way to teach grapes a lesson. During onsite wine classes, industry experts regale attendees with information while pouring samples from among the shop's dozens of varietals. For those seeking an intoxicant-free fix, the staff brews Newman's Own coffee and Green Mountain Naturals apple cider. In the gift area, patrons peruse handmade cards and Arthur Court pewter home-decor items alongside gift bags and an expanded array of gourmet food items.
Carrying the praises of OpenTable diners as the winner of Best Overall restaurant, Best Ambiance, and Best Food, Park Café's executive chef Michael Ganley is no stranger to success. He has honed his skills in the kitchen for more than 17 years, most recently as Executive Chef of The Ritz Carlton in Dearborn, Michigan. Arriving in Duluth in 2004, Ganley brought with him his years of experience perfecting European culinary techniques, crafting a menu of elegant twists on Southern favorites such as fried green tomatoes layered with slabs of warm, creamy brie.
Nestled inside the Knox House—originally erected in 1899 for the first Mayor of Duluth, John Knox—Park Café's refurbished interior remains true to the home's 19th-century character. Largely original hardwood floors and paneled walls lend a quaint charm to the romantic simplicity of the dining rooms, where tables draped in crisp linen glow beneath flickering candles and diners’ recently whitened teeth.
Formerly known as Chocolate Perks, 45 On Main now has its own sweet reputation in the Duluth community. The staff brews coffee and espresso drinks, makes fresh sandwiches, and bakes desserts to satisfy sweet teeth that draw up picket lines across the tongue when they don’t get enough sugar. The eatery also curates wine tastings for guests, sometimes pairing its pours with cheeses or other complementary snacks.
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).