The Black Birch
Assessing this boxy, bland former post office from the outside, you wouldn’t imagine that there’s regularly a line out the door by 5pm on weekends. But the magic’s all inside: a long bar and tables made of reclaimed wood, 24 taps of ambitious regional beers and obscure imports, a turntable spinning classic vinyl, and a kitchen run by chef Jake Smith turning out totally indulgent and inventive comfort foods. Think deviled eggs stuffed with chorizo, tahini, toasted marshmallow, and more. Think deep-fried short ribs. Think the best poutine outside of Quebec, with duck confit on top and melted local cheese curds. Worth waiting in line for.
Assessing this boxy, bland former post office from the outside, you wouldn’t imagine that there’s regularly a line out the door by 5pm on weekends. But the magic’s all inside: a long bar and tables made of reclaimed wood, 24 taps of ambitious regional beers and obscure imports, a turntable spinning classic vinyl, and a kitchen run by chef Jake Smith turning out totally indulgent and inventive comfort foods. Think deviled eggs stuffed with chorizo, tahini, toasted marshmallow, and more. Think deep-fried short ribs. Think the best poutine outside of Quebec, with duck confit on top and melted local cheese curds. Worth waiting in line for.
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