What better way to spend a hot day than in the mountains sipping on locally made beer? Yes, we have our own little weekend retreat 30 min out of town near the Wintergreen Ski Resort. Blue Mountain Brewery is a sweet little watering hole right off of 250 and 151. They have a ton of beers on tap that you can read about here, and a couple special seasonal brews as well.
Ambiance
Nothing is cooler to me than sitting in the place that brews your vice, be it beer, wine, or some kind of spirit. That said, you can enjoy the inside bar and have an exclusive view of the metal containers that hold the precious brew, or…
You can sit outside, sweat like an athlete and enjoy the beautiful mountain scenery. Opt for the latter, add a couple of beers and no one will notice you look like a wet dog. The tables are large, chairs are comfy and the umbrellas provide you with just the right amount of shade. Don’t forget your sunscreen and a hat because it will get hot.
Beers
I was lucky enough to try both a beer tasting and a full serving of the seasonal “Mandolin” a Belgian style Trappiste beer. The flavor and character of the beer were spot on with any large bottle Belgian import you might run across at Beer Run.
Food
After a couple beers on a hot day you can’t be all that hungry. As you can see from the menu (below), they make good use of local farms for produce and meat. Do pay attention to their specials, one of which is a pizza loaded with veggies (olives, artichokes, etc…) that kept coming out of the kitchen.
The crust was good and the toppings were tasty as well. I wouldn’t compare this to Doctor Ho’s Humble Pie, this is as good as pizza gets within a brewery. While our waitress forgot to bring our salad, we were so full by the end that it didn’t matter. Her error saved us, literally.
I was tempted to also order a pretzel, as they are made on the spot. But when I saw them and noticed the tell-tale pizza oven marks, it looked to me that they used the pizza dough to make the pretzels, and the allure went away. You might as well throw some cheese on it and call it a pizza. Homemade pretzels at at other breweries/beer gardens in the states use an pretzel recipe. And while I didn’t taste it, pizza dough and pretzel dough look very different post baking.
Conclusion
I would have loved to have tried dessert but was full on beer and pizza…next time. Regardless, I would go back here as often as I could. The beer is amazing (better than South Street) and the view is to die for. You could also make a day of brewery tasting and start at South Street Brewery, mozy on to Blue Mountain Brewery and end at Devil’s Backbone Brewery at the foot of the Wintergreen resort.
Blue Mountain Brewery Menu
Blue Mountain Brewery
9519 Critzers Shop Road
Afton, VA 22920
Phone: 540-456-8020
View Larger Map
[pic from spicy bear on flickr]
Related posts:
I can’t understand why they didn’t think to make the dining room larger when they built the place. I understand it’s a brewery first and the food is somewhat of an after-thought to encourage drinking of beer, but it looks like they could stand to put on an addition judging by the crowds. Same goes for the parking lot. Beer is OK. I wouldn’t go out and buy a growler of anything but it is fun to taste and a great place to take out-of-towners who would rather do the “beer tour” than wine tasting. Food service can be slow if it’s packed. Again, space is probably an issue here too. Don’t want too many cooks in the kitchen. Pizza is great, got a veggie sandwich one time. I don’t see it on the above menu but I believe it was on ciabatta and the sandwich was overwhelmed by bread. I ended up slicing the top and bottom slice in half and remedied the carb situation. Good place but it’s almost as if they weren’t so sure of themselves when they built it!
If they build an addition for the dining room, they better make the kitchen bigger too. I’ve seen bigger kitchens in hotel rooms.
I understand your point about not wanting to buy a growler, and I have to disagree. But that’s just personal preference. However, if you are going to buy a growler from somewhere, theirs are the cheapest around. I keep an empty one in my trunk all the time in case I find a delicious microbrew somewhere in my travels.
I don’t think it’s bad. I will definitely go back and I will definitely order a beer with my meal. It is obvious to me that they’ve put thought and love into their brews, but I don’t think it shines. It is just “OK” to me. There are so many microbrews out there and it really takes something special to be successful and profitable. If they want to grow the beer side, maybe they should pull a “Starr Hill” and ditch the restaurant and focus on the beer. I almost think the food is the star of the show, though.
From what I understand they wanted to do a brewery and a tasting room.
The County in their infinite wisdom told them that they would have to serve food.
The wineries don’t have to but for some reason they decided that a brewery tasting room would have to.
its probably that they never intended to serve food, then realized post construction, and it still might not be the big seller. do they sell beer off premise at the grocery store or bars/restaurants nearby?
Yeah, you can find their stuff all over the area at bars/grocery stores/bottle shops.
That’s because they’re part of the Anheuser Busch distribution system.
I thought it was Starr Hill that was part of AB distribution. Is Blue Mountain also?
Starr Hill is part of AB. I’ve never heard about Blue Mountain being part of that.
That said, their local distribution is pretty remarkable.
i can’t understand why you’d start at south street. wouldn’t you want to end at south street?
Yes, and you’d want to go to the free beer tasting at Starr Hill too.
South Street needs to work on that menu!
Starr Hill has a nice tour, too.
It’s a nice tour and certainly buzz worthy pre winery tour start
wine tour following beer tour? You are a champ. I cannot mix the two.
the problem in Amsterdam was always deciding if you should have the hash before or after the Heineken Tour, or both.
Does not really sound much like a problem, Otter….
constant puzzlement. The dinner-jacketed (do they still wear them?) waiters at the end of the Heineken tour were sortof Bela Lugosi scary and authoritarian-looking. the slightest thing could induce dreadful paranoia and you’d start thinking the snacks and Heineken were instruments of genocide or mind-control rather than delight.
What I would do is start at Starr Hill (make sure it’s a Saturday), then do Blue Mtn and lunch, then South Street.
God I hate embedded documents. Scribd sucks my yam bag.
Not thinking that this post would generate the controversy it seemingly has, and not imagining as many comments, therefore meaning I wouldn’t be loading the full post often, I was going to let it slide. But after Lyedoughgate, and wanting to read people’s comments, and having to keep loading the full post, I have to agree with your astute assessment of embedded docs (immensely worse than regular “Doc”s, naturally).
Just let me scroll already, darn you!
I loved the quality of the beer there and drink it often. The place isn’t big enough because they have been very successful. I would think that if this keeps going they would have to expand. They have BBQ and Chili dogs- what the hell else do you need?
CocoNut thanks for the review but veggie pizza? No brat pizza, bbq, or chili dogs? Come on.
You should try pretzel.
i would have done brat pizza but the one we ordered was a special and wanted to try something that wouldn’t normally be on the menu. is the pretzel really that good? it didn’t look like it was a proper pretzel, too white on the outside….and I swear it looked like a giant gob of pizza dough. this i know because it was a blimp of a pretzel, like it rose/expanded too much because it was the wrong kind of dough.
the nitro chili or whatever sounds good, next time!
pizza dough pretzels are good. like mellow’s–i had 3 the night before the marathon & enjoyed them very much.
oh im sure they are tasty as far as dough is concerned, just doesnt satisfy the beer/german pretzel requirement. and if youre gonna do carbs, might as well do it in beer/hotdog or beer/pizza combo
I hear you. They should call it a pizza pretzel on the menu if that is the case.
odd the club sandwich isn’t on the sample menu above.
does anyone in town serves braunschweiger?
FWIW, I’ve never been to Blue Mountain when the Mediterranean pizza was not on the menu
yeah the pretzels kinda suck there; doughy and unremarkable. but on the right day, the pizzas are great. there’s a great strawberry patch across the road that tends to have berries even when others are overpicked.
Hi cocoNut,
I saw your positing and wanted to clarify about our pretzels that we serve at Blue Mountain Brewery. Our pretzel dough is made by our baker, John at Goodwin Creek Farms in Afton, and it is not the same dough as our pizza dough. John has created an all natural pretzel dough that does not contain lye (used in all commercial soft pretzel recipes) a chemical that is sprinkled on dead bodies to break them down and also known as caustic. Caustic is also used to clean large pieces of really dirty stainless steel. In fact, we use it at the brewery to clean our tanks.
We do not believe any human being should be eating this so we specifically asked our baker to come up with one that does not contain this harsh chemical. Lye gives you that pretzelly sheen that so many of us think of when we think soft pretzel. As long as we serve soft pretzels, we will not use this chemical and hope to spread the word about commercial pretzels that everybody seems to want.
Hope this helps.
Mandi Smack
Owner
Blue Mountain Brewery
Mandi,
Welcome to cVillain! Thanks for the clarification on your pretzel dough recipe and the horrible things commercial pretzels include in their dough.
I think my issue with the pretzel came from the look of it, it looked like it expanded a lot, akin to bread, and given the pizza we ordered I didn’t want to compete with the other carbs on the table. I will order them the next time I am at your wonderful brewery.
cocoNUT
Is ‘Pretzelly Sheen’ Charlie’s brother?
i think ‘caustic lye’ is a standard term. i hadn’t known that there was some kind of lye that is not caustic, but i suppose by what you say that they must make a weak version for some purposes. Drano is lye, right, and called-for in homemade soap recipes. Caustic is a term from chemistry, and by metaphorical extension has entered the general vocabulary.
Lye will eat almost anything, and lime is also used on corpses.
your pretzels looked awesome to me, but i got snookered by the spinach salad. And what is a ‘panini-style’ sandwich? Mine was untoasted white bread and looked like, umm, a sandwich.
“Panini-style” is a term that restaurants use when they want to make the sandwich smaller and charge more. Se also: “wrap” vis a vis burrito.
really? This was a pretty standard-size sandwich, untoasted-bread, to dimensions somewhere between Pepperidge-Farm and Wonder-Bread. My ‘companion’ suggested that panini-style meant either striated-grilled/toasted, or squashed/grilled like the old Higher-Grounds grilled-cheese ones.
Aren’t ‘club sandwiches’ definitionally two-decker? Seems they were at Woolworth’s/Timberlake’s Lunch Counter, as well as at the Waldorf Bar.
How is Timberlake’s lunch counter? Been meaning to try…
Timberlake’s Lunch Counter has always been awesome to me. Great little-old-ladies making you grilled-cheeses with tomato. They had/have a knockout Malted Milkshake.
http://www.wisegeek.com/what-is-lye-soap.htm
i think the strength depends on the proportions of lye to fat. superfat soaps are made by putting either more fat or less lye, & they’re less abrasive than industrial soaps.
coco, you’re silly-scared of carbs.
i don’t believe in paninis.
im not scared silly of carbs but when you drink beer and eat pizza, your stomach feels like a ton of bricks…might as well save more room for pizza or beer than a plain pretzel.
oh, i don’t run out of room for carbs ever.
_food lover’s companion_ defines panini as “italian for ‘roll’ or biscuit.’” but i too would assume it would be cooked in a panini press.
otter, it defines club sandwich as double-decker.
It’s a hair care product for those with kinky hair
“It’s a hair care product for those with kinky hair”
pretzels are? does one wrap one’s knotted and tangled locks around a doughy-salty foodstuff to “make the matted and combined lock to stand upon end like quills upon the fretful porpentine” (as the bard would have it)?
i had a girlfriend in college with brilliant naturally-wavy hair who wanted a strict 1920s flapper straight-bob. She bought a box of Hair Straightener at Woolworth’s and applied it. MUCH to her distress, having left it on a leeeetle too long for guarantee, the lye in the stuff ate away easily a third of her hair’ ’twas as though she’d set fire to it, strands crumbled and dissolved.
She should’ve read Malcolm X. Then she would have known that would happen.
‘Pretzelly Sheen’ is a haircare product
I am just a pretzel, though my storys seldom told.
I have squandered my resistance,
For a packetful of mustard, such are promises.
All lye and salt.
Still a man eats what he wants to eat and disregards the alts.
Lye la Lye! Lye la Lye lye lye lye la la lye!
briiillllllllllllliant. S&G can eat cake.
There’s a photo of the pretzels here. Look pretty damn good if you ask me.
oooh, srsly.
Except those are sesame seeds instead of salt. Maybe some people would prefer that, but I’d have liked a choice.
that’s what i’m sayin. they need salt.
That’s awesome and everything but you serve some pretty artery clogging stuff on your menu too!
What doesn’t kill you makes you stronger. Go lye!
don’t hate the player, hate the game
I am pro-lye and pro-artery clogging.
We should also mention that alcohol does some pretty sick stuff to your body. Not sure if lye wins.
alcohol does some good things to your body too. dunno if lye has those benefits.
makes you stronger.
so do chili dogs.
But if the players all quit ( from being hated) would there still be a game?
i was there last weekend. the beer sampler tray is really neat and nifty and fun. Have to say I loved the lager and the GEWRGEGAMACIISCHE or whatever the f*ck the one next to the lager was, and also the stout, but the mid-range seemed sortof average (all tasted like Bass). The Heffenweiser/wheat-beer was much less offensive than most wheat beers. Then again, I’m a cocktail snob and don’t know anything about microbrews (other than that even a SIP of anything made by South Street gives me a migraine for a month).
Have to complain about the food, though. A Panini-Style Club Sandwich turned out to be club-ingredients on two slices of untoasted white bread—9 bucks. The entree Spinach Salad (8 bucks) was a pile of spinach leaves, with TWO slices of Roma Tomato and TWO slices of cucumber. I bet the pretzels are good–i should have stuck with those instead or trying to have a meal. The service was godawful–just flat-out godawful.
But it’s another remote destination, and there’s so much fun in just driving there, or making it a part of a day-outing after-hiking or after river-swimming or small-town-touring or jumble-shopping or whatever.
but you gotta admit the view was nice right?
coco—i wanted to say something nice about the view. The mountains across the street are gorgeous in panorama, but sitting on the patio you are staring at either the kit-built mcmansion next-door, or watching the traffic go by at 90mph. it was the whole idea of sitting on the patio tasting beers and having a nice lunch that sold me on stopping there, but ultimately I wished that they had built their place a little further from the road and in a more remote immediate setting—i think of the patio at Simeon Winery (is that the place, on the way to ASh Lawn) with seclusion and view and serenitas.
I really love the idea of this place, and want them to succeed. It’s a great thing to do on an afternoon, and perhaps in the evening is even lovelier. I was really ticked about the quality of the food and the pricing of it—but couldn’t argue for a second about the 5 bucks for a tray of six interesting beers for tasting–that’s amazing.
It was originally Simeon Winery, I think. Nowadays it’s Jefferson Vineyards. And the old Brix site is Simeon Market now. Yes, lovely setting for a picnic!
you mean the patio at the front door? cause the one in the back has nice views ot he mountains and surrounding farms.
again i think its an issue where they didnt anticipate this kind of interaction with their clientele.
i definitely see it as a beer destination first, and food they serve is so that you don’t drive home intoxicated after a long day in the mountain sun. would be sweet if you could order take out and drink their beer on the patio.
thanks for the review. I enjoy the food posts.
rhymes with wank you
oh my
Otterdung,
Thanks for the good wishes and compliments on our beer, but ouch! on the comments about my house! It is neither kit-built (custom home from Blue Sky Builders) nor a McMansion (it’s only 1,700 square feet…about the size of two small apartments and getting a little tight as Mandi and I try to raise a family there). I’ll give you that it’s got that “dropped in a hayfield” look that I too associate with McMansions, but we’re working on the landscaping as time permits. Mandi and I actually bought the entire brewery/house parcel and went through the Nelson County Planning Commission to rezone the land agricultural to help preserve the rural nature of this area (it had been subdivided and zoned Residential). And yeah, I do wish we could have afforded a more chill set-back-from-the-highway spread like some of the vineyards around here, but what can I say? We be broke. Also why I don’t have a McMansion.
Anyway, we’ve enjoyed sharing our vision of brewing off the grid with everyone who’s visited so far. Watching folks kick back on the brewery deck, drinking an interesting beer and enjoying the mountain views is what we were going for. Thanks for the support everyone!
By the way, we’ve got a stellar uberPils (Imperial Pilsener) debuting July 3rd that’s undergoing a 2+ month ferment/cold aging. Also, we’re adding another 1,000-gallon tank to our cellar next week and our other partner, Matt Nucci, is joining me full time as a brewer as we expand capacity to meet demand. We’re finally in over 100 restaurants, stores and retail shops across Virginia! (Yea!) And for those of you who haven’t heard, Full Nelson is coming out in cans (12.oz. 6-packs) starting July 17th.
Taylor Smack
Taylor, your beer is awesome.
I’m not so much a fan of looking at a highway, but you have the best brews in the area, so who cares if you brewed your ambrosia out of a shack in a rabbit hole?
Taylor–
Ha!! Thank you for that correction, and explanation, the one fair/just and the other heartening.
I admire your venture all-the-more knowing that you’re shoe-stringing it. We are so used to trust-funded ventures around here (no offense to her, but Mrs. Kluge’s extravagant just-add-water productions, for example) that we often have to look twice to remind ourselves to admire real people doing real stuff in a gradual and honest way. I grew up working in a tiny family-run vineyard and winery, out of a tumble-down farmhouse and fermented in what was basically an excavated root-cellar. I’d forgotten those roots…
Your beer is splendid and should be the focus, you’ve made it clear that it IS the focus and that the boxwood hedges and trellised nooks come later. I’ll certainly enjoy future visits and admire your steady growth and ultimate personal, professional and critical success. Malt does more than Milton can, to justify God’s ways to man.
Good luck!
OD, and anyone else who is interested,if you want to hear more from Taylor about his history and what he’s trying to do out at Blue Mountain, go here and download the “Sunday Live Show 03-30-08.” Skip ahead to 1:02:00. The file is really big, but it’s a good interview.
Your beer is delicious. My only lament is that you dont name them with and endless barrage of “smack” puns. I mean, c’mon, get with the program.
/also has a name thats a common noun, so i understand if you are sick of it.
Thor, Otterdung, and Belmont yo,
Thanks again to all of you. Otterdung, as a former Eng. Lit major forced to do a two-semester single-author study on Milton, I will totally be ripping that quote from you and claiming I came up with it.
Belmont yo, isn’t it pushing the edge of egomaniacism already with my name on every Blue Mountain beer bottle? Should I really subject the world to SmackBrau? I like it. I’ll run it by our marketing people (my wife).
Matt and I just finished sucking 200 gallons of Dark Hollow batch #6 from Maker’s Mark barrels. Limited bottle release in two weeks.
Prost,
Taylor Smack
does that mean you will sell this special batch at the brewery bar?
Yup, we’ll throw it on draft when we release the 750s…probably Friday, 6/19. The bottles undergo 100% bottle refermentation (we finally moved to that on batch #4 after too many under-carbonated bottles…now it’s downright champagney) and we have to let it condition for 2 weeks before release. Very exciting!
TS
Taylor!
Good lad and good humor. Bless you for joining us here, and godspeed in your noble work (thanks, echo, for the link).
I think that line is Auden, but I probably mis-quoted it. If not Auden, try Empson or at a stretch, maybe Housman or Hopkins (i doubt the latter). Sorry, my memory is as awful as are my Google-skills.
lovely Cape Cod
i’m doing this on saturday:
http://www.blueridgeoutdoors.com/index.php/thru-drinking-the-brew-ridge-trail/
and then topping it off with a slop bucket from belmont bbq. awesome.
/and yes, i do want a cookie.
Hello,
How can you post a “food review” and speak ill of something you did not try?
I don’t understand. If you “thought” the pretzel was made of pizza dough, why did you not order it and try it then report? As opposed to making assumptions?
Maybe you should read up on reviewing food.
http://www.afjonline.com/afj.aspx?pgID=874
i didn’t speak ill of the pretzel, i said it looked like pizza dough and i didn’t want to eat something that looked like what i was already ordering. when you have been around food for a long time you can make assumptions that are usually right.
if your panties are all in a bunch over the pretzels why dont you review them and we can post them?
also the link you included doesn’t mention anything applicable to what you are talking about.
“The Association of Food Journalists recognizes that its members, like all journalists, should meet accepted standards of professional responsibility.”
umm, is this a troll-joke?
The unpaid contributors to Cvillain recognize that neither Cvillain nor the restaurants they review give them expenses or free food and shit to try…
Okay player,
Here’s an idea, why eat any food at all? Why not just review the food purely on appearances? “Umm, excuse me mind if I lean over your table and take a look at that?” I think the point is that you assumed the pretzel uses the same dough as the pizza, which may or may not be true. Hopefully no one gives you any free shit with your food.
I believe the only free shit he got was from you. As to the pretzel comment I think the owners(see Mandi Smack above- great name BTW) have laid that mistake of cocoNut’s to rest
i know an amazing gal who claims on her website to be an ‘unrepentent player-hater’.
how cool is that?!
is that the sense in which you mean ‘player’, or is it just an informal mode of address, like “Dude…”?
Mandi Smack is what Barry Manilow mainlines.
bwahaha, Mandi Smacks sounds the noise she makes as she savors her pretzel
not saying it won’t taste good, just that it looks like a % of a pizza they already serve.
yes, why don’t i not try anything at any restaurant…oh wait i can already do that. i can look at a limp souffle and know that it won’t be as airy as one made properly. you can also look at brussels sprouts and by the color and texture of the outside know if they are overcooked and hence taste, literally, like ass.
no one does give me free shit with my food. but if anyone is offering….
/just saying.
so many double negatives… inner grammar nazi rising… must… resist… urge…
/I never dont be not caring bout nothing grammatical.
Wait, am I ‘Player’ or is cocoNut “Player’?
i think we may both be dubious about your insistence that Cvillain adhere to the editorial standards of the NYT Food Section. Added to which, wasn’t it the NYT that had Jason Blair living in his Mom’s basement making up stories and signing them From Occupied Beirut, From Utah, From The Moon?
I could’ve LOOKED at the Spinach Salad, seen that it was a pile of spinach leaves (50 cents at Kroger) and two slices each of Roma Tomato and Cucumber (approximately two cents per vegetable) , and assessed it as a ripoff at 7 bucks.
Amen.
oh snap.
otterdung just got er’ dung’
just you all wait. i will try that pretzel. for all the hoopla this pretzel generated on this post it better be the mother-flipping hiphopatmus of all pretzels.
ask for lye on the side.
hee hee i like you orange.
it is a dipping sauce or something you want to spread with a knife?
Homemade mustard to dip: yum.
It’s just poor, unfounded “journalism” to post a “food review” and give negative statements based solely on one aspect of the entire picture when it comes to food.
People who post reviews on a public forum have to act responsibly. If I posted that I thought every other dish I walked by looked bad then I, as a “food reviewer”, would have pretty low creditability or none at all.
The restaurant business statistically is an up hill battle all the time. It doesn’t help nor is it constructive when frivolous comments are made regarding what you saw and could have eaten, but did not. If you had eaten it and explained texture, taste ,aroma, appearance, then felt negative toward the product then that is fair. Now you know the l Lye is not present in their pretzel recipe to keep their customers from consuming unnecessary chemicals and maybe it compromises the appearance of the food to you.
I think the lesson here is to do your research and homework if you want to be a “food reviewer” or pseudo “food blogger” as opposed to becoming educated in a public forum after the fact.
Good Day…I said GOOD DAY!
not true…presentation is a big part of any type of food. if it looks bad, thats the first emotional response you work through when thinking about the dish.
i never said it looked like it tastes bad, just that it looked like pizza dough and i already had pizza dough.
I’d back you up here cocoNUT but it’s now time to admit you got it wrong, try not to do it again.
Seriously, its a good review other than one off handed comment that you probably wish you had back.
Come on you can do “I was wro.. wron…wrong”
As you said “part”. Exactly. And all the parts are,texture, taste ,aroma, appearance and what ever else you like but as a whole.
The deal is that you assumed but did not taste then reported solely on appearance.
this is silly. would this thread be hijacked by pretzel-laden discussion had the following been written instead:
“I was tempted to also order a pretzel, as they are made on the spot.I saw them and noticed the tell-tale pizza oven marks, it looked to me that they used the pizza dough to make the pretzels, and suddenly all I could think about were how delicious the pretzels looked….”
…had the following been written instead:
“I was tempted to also order a pretzel…
But that would be a lye.
whoops!
we eat with our eyes first.
i think most of us reading this site know that when cocoNUT says stupid things like “i didn’t eat it bc i thought it looked like pizza dough” that we shouldn’t take them as meaning…well…anything. it’s not like he said “the pretzels were bad and dry and had a weird flavor and made me ill.” he wrote his impression (as he does often, e.g., “the right amount of shade”), which would have been entirely unhelpful to anyone else, except the owner came in & now we know the pretzels aren’t made with lye (or pizza dough). so, although lacking in journalistic integrity (what did you think of his boheme review, chico?), that statement benefitted us all.
and overall, his restaurant reviews are good because they tell us that places exist, where they are, & what they have on their menus; & they show us what the venue & some of the food look like. if you want to know whether you’ll like the food, eat it yourself.
/can’t trust his taste anyway if he thinks dr. ho’s is the best pizza.
oh common, dr. ho’s is good. what do you think is good? in cville i have tried dr hos, christians, mellow mushroom. i will gladly submit myself as pizza guinea pig
I ♥ Dr Ho’s
mellow > crozet > dr. ho’s > vita nova > fabio’s > christian’s.
but if dr. ho’s always has that bizarre flavor (um, like rust, maybe?) that it had the 2 times i’ve had it, it goes below vita nova.
“what did you think of his boheme review, chico?”
Sorry, I’m not a hipster.
I don’t frequent this site.
But boheme is no longer in business, so I guess that answers that question.
Wait we have to be hipsters to frequent cVillain?
Looks like I’m right out, then.
none of us are hipsters
I have also thought of you as bar mistress to the hip
(serious unhip am I)
right now i’m bar mistress to the trashy
Thats what you get when you go top 40. Just sayin.
/OMG! Doyouhave TI??!?!??
TELL ME ABOUT IT
Hey, at least the bar is full.
Last night was fairly desolate at the snatch. Seemed like the whole mall was deceased tho. Still, Im looking to bend my style up a bit without going mainstream, but I haven’t quite dialed into the zeitgeist. Its quite a pickle. Remixed indie shit maybe? Who knows.
And no, otter. I will not play “sweater-pop”.
I wish someone would play some Franz Ferdinand, Santogold, Of Montreal, the Kills. That’s what I wanna dance to
Weird. I was just listening to the “disco bloodbath” remix of Ulysses by FF when I typed that.
There really is some neat, slightly slower than house, danceable indie remix stuff out there that I am quite digging. I’ll spin up a cd of it next week. See what you think…
sweet! can’t wait!
“And no, otter. I will not play “sweater-pop”.”
Sweater-Pop is not for mere mortals.
Spin Away, Dude… America needs more Emerald Forest, The Orb, and Propellerhead.
isn’t the cafeteria always dead when it rains? i for one haven’t left the house in a week.
But self identifying as a non- hipster is the hippest thing one can do. Welcome to paradox city, chico, enjoy your complimentary fixed gear bicycle and ironic t shirt. And dont mind cocoNUT, he hates certain waters based on their nationality.
em, no it doesn’t answer the question. you reading it & then saying “now THAT was unjournalistic” would answer the question.
http://cvillain.com/2008/02/22/boheme-definitely-no-puccini/
“But self identifying as a non- hipster is the hippest thing one can do.”
Very well stated.
Do you breakdance!?
from The Hipster Handbook: “Definition of a Hipster: Hipster – One who possesses tastes, social attitudes, and opinions deemed cool by the cool. (Note: it is no longer recommended that one use the term “cool”; a Hipster would instead say “deck.”) The Hipster walks among the masses in daily life but is not a part of them and shuns or reduces to kitsch anything held dear by the mainstream. A Hipster ideally possesses no more than 2% body fat.”
I had the pretzel on Saturday and it was rather underwhelming. The mustard, however, was delicious. And the pizza looked really good. I’ll definitely be back to try some other things out.
I was there Saturday, too, and we ordered the Brat pizza. No lye – AMAZING.
Tried the beer sampler again and I still say the menu is the star of the show.
The beer is good, but not great. I still prefer it to Starr Hill. Been a while since I’ve had anything from South Street, so I can’t compare. The Blue Mountain Porter was my favorite of the bunch.
agreed. i like the porter and the lager. every thing else is meh.
i tried to go yesterday for just a quick pretzel and beer, but the parking lot was jam-packed so I kept going!
So glad these guys are doing well.
New FFA, what do you say?