Justin sent us an interesting NY Times article about how bars have stepped up their game when it comes to craft beer, but many haven’t stepped up the rest of their game accordingly. The article is more about NY bars, but it’s an interesting case study nonetheless.
Great beer abounds today in New York, and the choices keep getting better. Nowadays, almost every neighborhood bar has at least a few craft beers. The better beer bars offer an expanded selection, scouring the world for unknown brewers and new beers. And the mark of a top-flight spot is one or two cask beers, served unpasteurized and unfiltered with natural carbonation, rather than from a pressurized keg.
Yet an imbalance exists that threatens to undercut the pleasure to be found in a perfectly drawn pint. While aficionados yearn to have beer taken as seriously as wine, too often beer is presented in a context that diminishes the respect it deserves.
What kinds of things contribute to this diminished respect for the beer? It could be mediocre food or clueless staff. One of my pet peeves is when beers are served in the wrong glassware at establishments that should carry the correct glassware. Wow, as I type that I realize that makes me sound like a tool. Fortunately you and I both know that I’m not a tool. No need to revise it.
I admit I judge the beer menu first, the food second. I don’t think many would claim that Taco Mac serves food that fully complements their amazing beer list, but I still love Taco Mac. And the marriage of beer and good food is admittedly a tough one to manage.
?Running a beer bar is really tough,? said Mr. Brodrick of Blind Tiger. ?You add into that a good kitchen, it costs more in terms of labor and it?s a little more frantic.?
That said, I think Atlanta has made some major strides in recent years. Some of my favorite places to grab a good beer and a good meal are:
What are some of your favorites? Any other thoughts on the matter? Is Atlanta there yet?
Image source: eye3cee