Unfortunately, the soup did not meet my expectations. Beer cheese, being one of my favorite types of soup, is a must-try if it’s on the menu. I’m certain there must have been some cheese in it because of the color, but it lacked the rich cheese flavor that should have been present, and it was quite sour. I tried four spoonfuls before giving up on it. Upon notifying the waitress of my disappointment, she handled it very well by taking it off the bill and notifying the kitchen of my experience.
My dining companion enjoyed the ribs; I sampled them and also found them appealing. The meat was moist and fell from the bone, and the sauce was sweet with a bit of a tangy flavor. I also sampled the coleslaw, made from all green cabbage. It had a slight pickled flavor, which paired well with the ribs and the macaroni and cheese. The mac and cheese was bubbly-hot from the oven with a rich cheddar cheese top.
Menu highlights beyond what I tried: Pulled pork, chicken, and beef brisket are among the sandwich options. Sides include corn bread, coleslaw, potato salad and kettle chips. The chorizo chili topped with cheddar cheese sounded tasty, as did the pear bacon salad made with spinach, tomatoes, blue cheese crumbles, toasted almonds, bacon and pear tossed in a fresh herb vinaigrette. Among the dessert options, there is a warm black forest fudge brownie with whipped cream and cherries that sounded delicious.
Atmosphere: The space feels low-key, relaxing and very representative of the Pacific Northwest, with surfaces that display different shades of natural wood from ceiling to floor. Besides the ample amount of natural light, there are both modern and rustic light fixtures throughout. Seating includes booths, tables and bar chairs. There are some picnic-style tables for outdoor dining, weather permitting. A chalkboard menu board at the bar displays beer choices, but if you aren’t sitting within sight of that, they are listed on the food menu as well. A big-screen TV provides entertainment.
