Spring is a time for rebirth, and you see it everywhere.
Francona’s revamped Sox roster. Trump’s foray into politics. Charlie Sheen the stand-up (or something).
And now: an old downtown brewery gets a makeover. With beer taps at the tables.
Take a look at the new Rock Bottom, the Theatre District’s de facto brewery, now gutted and reborn in time for baseball season, opening this Monday.
Sure, you look forward to reading our screeds about the newest places opening along the water or where to get rewarded for aggressive tequila consumption (known as Mexico’s greatest gift to the world besides Salma Hayek).
But we’re also here to alert you when an old downtown standby for Creole Jambalaya and monstrous steakburgers gets a much-needed face-lift. And by face-lift we mean gutting the interior and replacing it with dark tones, a centralized island bar and collapsible streetside windows for alfresco-ish dining.
And yes, in a few weeks: 12-person tables with gleaming beer taps pouring their locally brewed house suds (you didn’t need that six-week bartending course after all).
About those suds: the four styles are still there (the Kölsch pairs particularly well with the house-ale-brushed ballpark pretzels). And you’ll want to enjoy them on the 50-seat patio as the warm weather starts to really set in.
Hopefully the Sox will wake up by then.
Francona’s revamped Sox roster. Trump’s foray into politics. Charlie Sheen the stand-up (or something).
And now: an old downtown brewery gets a makeover. With beer taps at the tables.
Take a look at the new Rock Bottom, the Theatre District’s de facto brewery, now gutted and reborn in time for baseball season, opening this Monday.
Sure, you look forward to reading our screeds about the newest places opening along the water or where to get rewarded for aggressive tequila consumption (known as Mexico’s greatest gift to the world besides Salma Hayek).
But we’re also here to alert you when an old downtown standby for Creole Jambalaya and monstrous steakburgers gets a much-needed face-lift. And by face-lift we mean gutting the interior and replacing it with dark tones, a centralized island bar and collapsible streetside windows for alfresco-ish dining.
And yes, in a few weeks: 12-person tables with gleaming beer taps pouring their locally brewed house suds (you didn’t need that six-week bartending course after all).
About those suds: the four styles are still there (the Kölsch pairs particularly well with the house-ale-brushed ballpark pretzels). And you’ll want to enjoy them on the 50-seat patio as the warm weather starts to really set in.
Hopefully the Sox will wake up by then.
