Our last day of our trip we knew we had to do it right, so after really long morning of recoperating from the race, we hit some places that ran the spectrum of style and service. The first place was a German style beer house called Beda’s Biergarten, like it sounds they serving German food and beer. It was so hot however that the inside was too full. Which is great for them bad for us, so we sat on their indoor out door bar, and only did a sampling of the beers and a snack. The beers were great , the pretezel (I was hoping was going to be like at Barrelworks, sadly it was not) was traditional and served with a German style dipping sauce called Obatzda. It was so hot that all I wanted was just some really cold beer, the server recommended the tasting flight, I chose the Konig Pilsner: Light refreshing German Pilsner :ABV 4.9%, Edinger Weisse: Smooth, crisp, with subtle citrus.ABV 5.6, KOSTRITZER SCHWARZBIER: Coffee like notes with roasted malt flavors balanced by a smooth hop.ABV 4.8%, and their seasonal Hef. The place is nice, but maybe it was just a hot day. The beer was good and service was fine, but the food just didn’t seem to be all that great. However I did only have a pretzel and it was a really hot day. So overall I would give this place a 3Nerd Glasses review, but further inspection may have to be made.
Our 3rd and final place we visited, was recommended to us by some locals who know food, and that was what we needed, SIDECAR, sidecarslo.com, screams of trendy hipster nerd bar, with hand crafted everything and great food and cocktail list. We sat at the bar, while happy hour was going on and were very happy with the out come. It wasn’t very busy but there only seemed to be the bartender and one server on, drinks were all hand crafted and beers were all local and micro brew in style. We started with Brussels Sprouts with Bleu cheese and Balsamic Vineger reduction, the house made Tater Tots with Cheddar cheese, and the Pork Belly Sticky buns with slaw and sriracha aioli. And we finished with Steak Fries with Poblano chili and avacado mousse, and Risotto with Pancetta, wild mushrooms and pea-asparagus mint puree.
Mike Q, the Food Nerd
