The Lost Druid Brewery & Distillery

The Lost Druid Brewery & Distillery - Review - Avondale Estates - Atlanta - The Infatuation

"Good beer is everywhere, if you know where to look. In The Lost Druid's case, it's next to a few houses and what's basically a ghost town of industrial buildings. The casual brewery has a bare bones feel that makes it easy to unwind, especially with one of their crisp and foamy beers. They also have a full bar with their own hard seltzers and cocktails featuring some homemade distilled spirits. But what sets them apart from the other breweries in Avondale Estates is their elevated bar food. Slide into a picnic table outside and eat a flatbread with thick crust and a spinach-artichoke base that we’d gladly consume in dip form. Food Rundown Beer They have a wide variety of beers that rotate frequently. We appreciate the descriptors that let you know what country inspired the release, but they typically lean European. Tavern Pretzels Get these, especially if you’re having a few beers. There are four pretzel sticks topped with bacon bits and a side of thick beer cheese and beer mustard. photo credit: Juli Horsford Smoked Jerk Chicken Wings A fall-off-the-bone situation, which makes these six wings easy to eat. Unfortunately, the the jerk seasoning is bland as hell. It’s A Pita Party Yeah, this doesn’t really go with a beer, but it’s one of our favorites on the menu. The pita is fluffy and loaded down with lettuce, tomatoes, onion, and a drizzle of tzatziki dressing. Get this with the chicken for a nice smoky flavor, and snag a fistful of napkins ‘cause things get messy. photo credit: Juli Horsford The Wise Guy A sturdy crust has no issues holding up the sausage and pepperoni that crowd this flatbread like the pit at a concert. If you’re a meat person, this one is for you. A Dip In The Shrooms In case you thought their flatbread was only good because it had a few pounds of meat on top, this one will prove you wrong. That thick crust works well even with this lighter pizza option, topped with mushroom, garlic, and a spinach-artichoke dip base that we’d eat by itself. photo credit: Juli Horsford" - Juli Horsford