Mt. Tabor Brewing takes a different spin

Why: Mt. Tabor Brewing recently opened in the Felida neighborhood. The location is an expansion of the taproom in Portland. The new pub offers a variety of beers on tap and wood-fired pizzas and appetizers in addition to sandwiches, salads and desserts.

The whole family is welcome at Mt. Tabor Brewing seven days a week.

What I tried: My dining companion and I tried the chickpea salad, the saut?ed summer squash, the three meats sandwich and the strawberry fields pizza. We paired our meal with a couple of the flagship brews — the Powell Butte Pale Ale with a tropical citrus aroma, slightly sweet from caramel malt with a hop-forward Northwest hop finish, and the Reservoir 6 IPA, which had similar characteristics as the Powell Butte only much bolder and hoppy.

The chickpea salad is a delicious mix of cabbage, shredded carrot, chickpeas, barley, pickled red onion, fresh mint, feta and tahini yogurt dressing. It was light and summery with a kaleidoscope of flavors and textures. It was fun and interesting to eat.

The summer squash consisted of melted sweet onions, fresh basil, zucchini and shaved parmesan drizzled with a balsamic reduction. The onions and reduction really brought this dish together and elevated it above a typical saut?ed vegetable dish. It was also well balanced with a reasonable ratio of onions to squash.

Soppressata salami, Olli’s pepperoni, capicola, smoked provolone, fresh heirloom tomatoes, shredded romaine and pesto aioli on a toasted ciabatta roll are combined to create the three meats sandwich. My dining companion thoroughly enjoyed the sandwich, which was accompanied by shoestring fries (two different salads are available as an alternative). He especially liked how the smoked provolone complimented all the meats in the sandwich. The shoestring fries were golden and crispy.

The strawberry fields pizza is one of the most unique pizzas I have had. Roasted Northwest strawberries, pecans, pickled red onion, Neuskes applewood smoked bacon, feta, fresh basil, balsamic vinegar reduction and olive oil are artfully distributed atop an appetizing crust that is hand-thrown to a thin finish and baked perfectly in the wood-fired oven. Although this pizza appears and tastes of a dessert pizza, it is not considered one (according to our waiter). The sweet and meaty presence in each bite compete on the palate in a confusing sort of way if you approach this expecting a traditional pizza experience. I would order it again because it was appetizing, but I would also order a more meal-oriented pizza as well.

Menu highlights beyond what I tried: The roasted carrots made with brown sugar, hazelnuts, ch?vre and sea salt sounded like a delicious starter, as did the Mt. Tabor mac and cheese, which is made with smoked provolone, aged cheddar, Powell Butte Pale, b?chamel, garlic, buttered bread crumbs. The Cubano sandwich combines crispy pork belly, shaved Virginia country ham, pickled jalape?os, swiss and dijon aioli on a toasted baguette. Among the pizza options is a ratatouille version (roasted eggplant, zucchini, summer squash, heirloom tomatoes, fresh basil, balsamic reduction, roasted sweet peppers and house tomato sauce) and a beer belly (Carlton Farms roasted pork belly, applewood smoked bacon, Mama Lil’s pickled peppers, marinated apples and Crown Point Porter BBQ sauce).Desserts include a strawberry tart.

Atmosphere: The pub occupies the corner, street-side space of a new development. The open ceiling is painted black and ducting is exposed, which compliments the view of a portion of the brewing area. The wood-fired oven is center stage, and seating at tables and chairs is arranged to keep the oven as a focal point. The bar is along the interior end of the space, and patio seating is available just outside in a breezeway. An outdoor fire feature offers warmth at the end of the patio. Repurposed wood and brick is tastefully used in the decor.

Other observations: I found the waitstaff very attentive and friendly. The vibe is comfortable. Many of the menu selections are exclusive and the preparation of them is outstanding. The tap selection provides a rounded variety. Mt. Tabor Brewing offers gluten sensitive options but is not a gluten-free kitchen or oven.

Cost: Small plates are $7 to $15. Sandwiches cost $10 to $14. Salads are $7 to $11.50. Pizzas are available in small and large and range from $12 to $27. The happy hour menu items range from $2 to $8. Desserts are $5 and $7. Late night menu (9 p.m. to 10 p.m. Monday through Thursday) are $1.50 to $27. Flagship brews are $4 for half a glass and $5 for 16-ounce. (cider is $5 and $6). Wine starts out at $8 per glass and tops out at $35 per bottle.