Wrecking Bar Brewpub

The food at Bob and Kristine Sandage’s handsome subterranean tavern (which brews its own beer) has improved radically since the arrival of chef Terry Koval in August 2012. Like other can-do chefs of his generation, Koval pickles, butchers, sources local products, and cultivates a kitchen garden. A juicy burger and a housemade pastrami sandwich with baby-collard kimchi coexist happily with barley risotto. Herbivores should check out the restaurant’s Vegetarian Tuesdays, featuring weekly changing, seasonally inspired specials that are often dairy- and gluten-free.