The Atlantic coast’s latest gastropubs pair pints worthy of the beer geek crowd with cuisine befitting the ficklest foodies.
New Haven, Conn.
Developed by the mind behind Connecticut’s two Ginger Man outposts, Cask Republic toasts its first birthday later this year. The polished, 53-tap, wood-dressed tavern serves up dining experiences as simple or sophisticated as you desire: Bar staples like fish and chips and a $5 pint of Ommegang Witte sit comfortably beside a 16-ounce bottle of Italy’s celebrated Baladin Xyauyu ($80) and pan-seared sea scallops. Of course, there’s always cask beer on hand, which is best sipped alongside Chef Carl Carrion’s house-smoked charcuterie.
New York City
The newest venture from quadruple-James-Beard-Award-winning chef Todd English, CrossBar is a church reincarnated as a gothic gastropub, complete with cross-shaped iron tables and wooden pews. Pig-piled dishes include crispy pork belly and BBQ ribs and tail, but to go whole-hog, gather your friends for The Suckling Pig Dinner (serves six to eight, must be reserved 48 hours in advance), a whole roasted suckling pig and snout-to-tail starters and sides, finished off with bacon pecan pie and whiskey-caramel ice cream.
Coral Gables, Florida
The Local 150 is a 180 from what you’d expect in club-happy Miami. Reclaimed brick and wood garnered from defunct Irish pubs set the stage for 24 well-selected taps and a smattering of boutique American spirits. From the kitchen, bar snacks like the housemade jerky—so popular, owner Mauricio Lacayo had to upgrade the dehydrator—and locally raised beef burgers served on fresh-baked brioche take top honors.