National franchise combines elevated pub grub and craft beer with games – think karaoke, ping pong, a vintage arcade – and a self-described "dirty-modern" aesthetic.
Executive Chef Mat Clouser, sous chef Zack Northcutt, and pastry chef Callie Speer are turning out impressive small plates loaded with flavor, with a variety of international influences and an emphasis on housemade everything. The bathrooms are faint-worthy.
If you're looking for a huge selection of artisanal bourbons, this is the place for you, but don't miss the inventive dishes coming out of the kitchen. The Fig in a Pig is a grilled, bacon-wrapped fig stuffed with bleu cheese.
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