Twenty-three taps line the antique mahogany back bar, many of them house brews created in partnership with Indiana's Great Crescent Brewery. The BRGP ale appears frequently throughout the locally focused menu: in the battered fresh cod for the fish and chips, in the chicken liver pâté, in the vinaigrette dressing for the house salad. Try the barbecue shrimp, redolent with red pepper, garlic, and butter. Pork rillette made with BRGP ale and served in a mason jar with toasted sourdough and briny pickled vegetables to cut the richness (carrots and green beans on the evenings we were there), is simple, fatty, and just salty enough.
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