The Beer is the Thing at Fork & Barrel

The beers are the soul of the story at Fork & Barrel as Adam Erace finds that some but not all of the food falters.

Felton’s uovo in brodetto, a set of sunny-sides baked in a bowl of bad-ass gravy that counts bacon, pork sausage and ancho chili among its ingredients. Pierced with points of sourdough, the delicate yolks bleed, turning the coarse, tomato-red sauce a bright orange. This might be riff on Eggs in Purgatory, but paired with one of Fork & Barrel’s Italian ales, it’s heaven.

House of Wax [City Paper]
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