Wednesday - Sunday: 4pm - 10pm
Weekend Brunch coming soon!
There is much to look forward to at this lively Fairfax brewpub. Executive Chef Lauren Garcia (who you may know from the Slanted Door) revamped the menu to bring even more focus to local flavor. There is a spicy fried chicken sandwich with gochujang sauce and a burger with poblano aioli and balsamic onions (yum). But we cannot wait to get our hands on the Tomales Bay oysters (raw or grilled) and gluten-free ahi poke won-tacos.
The tight wine list leans Californian with chardonnay from Fort Ross and a North Coast organic merlot from Camp. Europe is represented by Italian bubbles and a French orange wine. If you came for the beer (you did, didn’t you?), know that the bottle program leans into larger formats (500 and 750 ml) of 10th Anniversary Oyster Stout made with Hog Island Oysters and a doppelbock style beer aged in a rye barrel. On the draft side, the brewery working with small, independent craft malt houses sourcing grain within 500 miles of its malting facility in Alameda. (The Fairfax brewery is also craft malt certified.) Of the 19 taps, nine are brewed in Fairfax and 10 are brewed at the Henhouse production brewery in Santa Rosa.
Though there are plenty of seats at the bar and its tables, there is also a dining room and a “date night” Magazine Room with round tables that comfortably seat two. Outside, large tables accompany the 15 bar seats. If you are used to HenHouse’s graphics and branding, know that there are 70 or so depictions of the hen as well as two custom wallpapers, one of which references “The Shining.” Be sure to ask the staff about it when you come in.