THE GOOD MAC right here at the brewery. Sous vide beef brisket patty washed in IPA. Smoked slices of cheddar cheese, and deep fried pickle served in a Volare baked brioche bun. Chef Matt tops it off with his own spicy Mississippi comeback sauce. Wash it down with an IPA, and settle in to watch a bit of batch brewing going on around you.
32a Somerset Street,