St. Bernardus ABT 12
Paul told us about this little place after one of his friends took him there for lunch last summer. It is known for it’s pastrami sandwiches and Belgian beers. Beth and I went there yesterday for lunch. It is a small place (think, your average small California watering hole) with a few tables outside next to the sidewalk. It has a small, paper menu with food on one side and beer and wine on the other. They have Appetizers, Hot Pastrami, Burgers, Cheesesteaks, Charcuterie & Cheese, and Dessert. Those are the headings on the food side of the menu. It’s kind of a strange combination of food types, but hey, they are right up my alley!
We started with the Seared Foie Gras with duck confit hash, red wine poached pear, glazed cherries and sauce of duck. It was tasty (how wrong can you go with foie gras?), but not the best foie I’ve had. I didn’t ask, but I’m pretty sure it wasn’t A-lobe. It had a couple strings of connective tissue which made it harder to eat. Still, after sipping away on my glass of St. Bernadus ABT 12 which is described as; “10.5% ABV, Beastly, Roasty Brown, Lush, “A Must Try”, The Showpiece of the Brewery.) I would be happy with anything put in front of me. That beer was GOOD!!!! Tons of flavor, rich, creamy and perfectly balanced, it was heavenly!
Best Reuben I've ever had!
I got a Reuben which was also heavenly! The pastrami is cut very thick, about 3/16 of an inch, and is perfectly lean and tender. Well, who knows how lean that really is, but it didn’t have any gristle or toughness. Also in the sandwich was sauerkraut, swiss cheese, and Russian dressing served between toasted (maybe grilled?) Rye bread. It was the best Reuben I’ve had, dethroning the one I had at Paulina’s in Springfield, Vermont last October.
Beth got the O.G. Philly Joe, a basic cheesesteak with Provolone and meat. The meat, however, is freshly cut Ribeye steak and Beth said it was very good. Her’s came with fries which were good, but next time we would upgrade to the garlic fries.
Overall, The Refuge is a great, little gastropub with a quirky combination of menu items. We definitely will go back to sample some more fantastic draft beers and maybe the “Grand Plate” which is every item on the Charcuterie & Cheese menu for $100. (there were 21 items) Any volunteers to come along?
February 15, 2010 at 7:19 am |
Holli and I will definitely be there next time, that Rueben looks amazing.
February 16, 2010 at 5:46 pm |
Sounds good Greg!
March 21, 2010 at 5:18 pm |
BTW everyone, that IS the best Rueben I’ve ever had too. Holli and I were there recently and the place is awesome; the beer menu is bar none and each beer has it’s own particular glass. There is about 20 different Belgium beers on tap.