Why: Ben’s Bottle Shop is a one-stop shop for a huge selection of beer from all over the world. The shop has 20 coolers filled with beer, wine, ciders, mead and sake. For anyone who wants to stay and enjoy a beer, there are 24 taps on hand, adding to the abundant selection, as well as a revolving food menu that offers such fare as snacks, dips and a bison burger.
Atmosphere: Drink coolers run the depth of the space to the kitchen on one side and the banquet room on the other. The bar, placed in the center of the room, offers wraparound seating. Tables and chairs fill in the open floor space and large screen TVs provide entertainment. Lighting is warm and subtle, featuring growler-style pendants in dark amber glass. Some of the wall space features the work of a local photographer.
What I tried: I had the bison burger with potato salad. I also tried the Bleu Dirties, the salmon dip and the soup of the day. The burger begins with a toasted brioche bun — a nice touch. A half-pound ground buffalo patty, two slices of thick, smoked bacon, cheddar cheese, Roma tomato slices, red onion, house aioli and lettuce complement the buffalo. The patty was cooked well-done, and the bacon was meaty and void of excessive fat. The stack of fixings created a tall burger. A tasty house-made pickle spear comes with the burger. Overall, the burger has a straightforward approach with classic appeal. The accompanying potato salad was made with red potatoes and just a few mix-ins that added a bit of crunch. It was not extremely creamy or dry and was more mustard style than mayonnaise style. The Bleu Dirties are salt and pepper ruffled potato chips topped with a blue cheese sauce and blue cheese crumbles, chopped tomatoes and chives. These were a fresh version of everything those bagged, flavored potato chips hope to be. The salmon dip consists mostly of cream cheese and salmon. It had a light salmon flavor. It was salty, but not too much for my liking. It is topped with capers and fresh dill, which was good with the salmon. The soup of the day was a delicious wild mushroom, barley and chicken. It imparted an earthy heartiness that I found very appetizing. Both the soup and the salmon dip are served with a roll of rustic bread, which works with both. The salmon dip also comes with fruit and crackers.
Menu highlights beyond what I tried: The dirties also come in a dill version. Nachos are on the menu, as are pretzel sticks. Dip options include spinach artichoke, buffalo chicken, hummus and a B.L.T. dip. There is a house salad and a seasonal salad, which, at present, is a spinach salad. House pickled vegetables, tortilla chips with house-made pico de gallo, nuts, Brussels sprouts and little salt-and-pepper chips are among the snack offerings. There is also a chicken sandwich made with oven-roasted chicken breast, bacon, lettuce, Roma tomatoes, red onion and aioli.
