From Our Editors
On one side of the bar at Eastside West, visitors gather to sip beers and mixed drinks, and perhaps to sample the house-smoked salmon toast. The other side is a gallery: ornate golden frames surround bottles of wine and spirits, turning them into works of art on the bar’s recessed shelves. It's a touch of sophistication that speaks volumes about the gastropub. Though the menu announces that Eastside West does indeed have corn hole and beer pong, its pages also showcase a more refined take on down-home traditions.
For example, the double cheeseburgers here come decorated not with bacon strips but with bacon jam. Many of the menu items are seasonal or organic, and all are overseen by Chef Dino, who prefers to shop local. His entrees expand on barroom staples by adding an entire fried Cornish game hen to the list. The appetizers, too, flaunt stylish touches—nachos are garnished with chorizo and carnitas instead of just cheese and cheese-flavored whipped cream.
All of this subtle elegance doesn't keep the place from getting rambunctious, however. Crowds still vie for first place during Wednesday pub trivia, and dance to live jazz or DJ sets. A heated outdoor patio provides ample space for savoring cocktails such as the cherry apple sour, made from Templeton rye, apple juice, and black-cherry jam.