Part brewery, part restaurant, brewmaster Brant Dubovick and chef Pete Repak teamed up to open a 3,000-square-foot, 70-seat brewpub that will feature New American small plates, with hearty pub dishes and plenty of made-on-site beer. Try The lamb pastrami on grilled multi-grain ($13) and the DryHop burger ($12). Though DryHop doesn't bottle its beers, bartenders will fill 64- and 32-ounce to-go growlers, and on one Saturday each month, one of the beers is chosen for $10, 64-ounce growler fills (and that includes the glass jug).
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