Tag: Brick Store Pub
The Christiane Chronicles: Attack of the giant ice cubes, and popcorn perfection
Now that so many bartenders are using sophisticated machines to freeze water into all shapes and sizes, I’ve started to worry about what kind of ice might appear in my tumbler. And 30 years ago, I discovered Andy’s Original Popcorn, and I’ve been hooked ever since.
Three Taverns Brewery opens to the public
A Belgian-style brewery in East Decatur Station, Three Taverns will give its first public tours and tastings this week. Nearly one hundred Atlanta restaurants and bars—including Brick Store Pub, Farm Burger, and Ormsby’s—have already started serving Three Taverns beer, and now Atlantans can see how it’s made.
Taco Mac Decatur will close for renovations August 4, reopen in October
After twelve years in Decatur, Taco Mac Sports Grill will be updating its look. The restaurant and bar will close at the end of business this Sunday, August 4, and reopen in October. During that time, Taco Mac will acquire a new street front patio, new LED HDTVs, and more comfortable seating options. In addition, the bar area will be expanded and feature one hundred draft beer taps.
22. Drink up at our defining bars
Start easy with a sherry cobbler—the subtly sweet, low-octane cocktail of the moment—at H. Harper Station, housed in a former train depot in Reynoldstown. Head over to Poncey-Highland to eavesdrop on the journalists and politicos at Manuel’s Tavern and sip a SweetWater 420.
Final Fork: Who made it to the ‘Elite Ate’?
It's time for the fourth round of our Final Fork contest, which brings us one step closer to determining Atlanta's favorite restaurant.
Brick Store Pub
The Decatur Square treasure opened in 1997 and built a loyal following, but when Georgia’s alcohol-limit laws changed for beer in 2004 (the owners were vocal advocates), it expanded and became a beacon for the obsessed: Beer Advocate magazine currently ranks Brick Store as the second-best beer bar in the world.
Good for What Ales Us
For many people, myself included, beer is an acquired taste. Compared with wine, whose familiar fruitiness caresses the palate, beer brings bitterness to the forefront. As a child in Paris, I was occasionally given beer diluted with carbonated lemonade while the adults around me drank thin Alsatian drafts I thought were just awful. Known in England as shandy, in Spain as clara, and in Germany as radler, beer cut with citrus-flavored soda is something I still love. Snakebite is a strong variation made of hard cider and beer in equal proportions that most respectable bars (including Manuel’s Tavern in Poncey-Highland) will pour into a tall pint glass for me.
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