From Our Editors
Sometimes the best ideas are the simplest ones—Gordon Biersch began with the modest mission of pairing handcrafted beer with made-from-scratch food. At most locations, on-site breweries blend Gordon Biersch’s award-winning beers and serve them in 21-ounce glasses, which hold more beer than a pint glass or 100 sewing thimbles. Most batches include seasonal brews and signature brews such as the German Schwarzbier, a dark lager with a light body and a dry-roasted-coffee finish.
To complement the brews, chefs prepare an expansive menu of elevated American cuisine that includes dishes such as pasta jambalaya with chicken, shrimp, ham, and Andouille sausage, and Woodford Reserve bourbon salmon. Mixologists also serve up specialty cocktails and an extensive list of northwest wines.