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American, Italian, and Mexican are common Gold Country fare, but chefs also prepare ambitious European, French, and contemporary regional cuisine that mixes California ingredients with international preparations. Grass Valley's meat- and vegetable-stuffed pasties, introduced by 19th-century gold miners from Cornwall, are one of the region's more unusual treats.
The chef at this brewpub with a no-nonsense industrial decor (high ceilings, concrete floor, huge garage doors) tailors the cuisine to the namesake beers produced by two Sierra foothills natives, one with an enology degree, the other with extensive experience in European beer making. A buttermilk fried-chicken sandwich, a corned root-vegetable Reuben, and a burger with the cheese of your choice might appear among the gastropub options.
