Pearly Baker’s Ale House

An energetic nightlife and contemporary menu attract a wide audience.

While old-school wisdom endorses rich foods to counter a bit of over-indulgence, no imbibing is even required to relish The Hangover, a superbly tasty small plate. A base of smoked cheddar potatoes, piled with sautéed chorizo sausage and splashed with tangy roasted garlic crema, is crowned with a slice of toasted brioche and a sunny-side-up fried egg—a stellar combination at any time of day or evening, no matter what condition your condition is in. Eating gluten-free? Just hold the toast.

PAIRING

While the chef recommends full-bodied Duck-Rabbit Milk Stout, the 26 rotating taps and plentiful bottled craft beers invite experimentation.

FORK IT OVER

One bite of fork-tender Stout Braised Pork Cheeks delivers an amazing spectrum of tastes, with Gruyère potato pavé—not your mom’s au gratin!—heirloom carrots glazed in Vermont maple butter, a drizzle of black garlic aioli, and a purple potato crisp garnish.

ATMOSPHERE

Tradition stays relevant in this spacious vintage tavern, where the environment is invitingly casual and live music fuels a lively social scene three nights each week. As an alehouse, diverse brews remain a focal point, though talented mixologists dispense an array of innovative and classic cocktails. Those seeking a more refined experience can choose to unwind beneath a glittering chandelier in the classic dining room. 

WHAT’S THE 411?

Chef Ricky Heinrichs stays attuned to customer tastes and trends. His modernized American menu emphasizes fresh and local foods, and inventive elements brighten the all-day menu of small plates and entrées, including Duck Confit Wonton Dumplings and Pan Roasted Salmon dished up with mushroom paté, herb goat cheese polenta, and garlic jam—while retaining beloved favorites like Totchos and well-dressed burgers.

Vegetarian and gluten-free choices abound, including gluten-free buns for burgers and cauliflower flatbreads with tempting toppings.