"Fourteen taps of boundary pushing beers like the signature Daisy Cutter, a hop-forward brew balanced between bitter earthiness and fresh aromas. This crew specializes in microbrews and wild fermentations, forgoing clinical techniques for curious flavors and experimentation. Locals go crazy for their enormous burritos stuffed with rather creative fillings: Where else can you find a shrimp po'boy or pineapple pork fried rice burrito?" - Brad Japhe
