Fans of the local beer can dine in the tap room, but only three days a week, which makes it one of the most crowded places in town when it's open. You can snag nibbles like fresh cheeses from local farms and breads from Provence, but the real draw is the beer - there's always an experimental brew on tap, plus tried-and-true favorites such as the malty, caramel-colored Dos Perros and the delightfully refreshing hefeweizen.

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