Who says wine is the only appropriate pairing for a well-made meal? Chefs and brewers are teaming up to give suds a seat at the table
ON A RECENT afternoon in a dusty, half-constructed warehouse in West Oakland, Calif.—a restaurant in progress—brewer Adam Lamoreaux and chef James Syhabout stared down a half dozen perfect slabs of tuna, glistening like rubies: menu planning for their new project, the Dock. One of these slabs was de...
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