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1904 Beerhouse in the River City Casino.
The pot roast, however, is terrific. The meat is tender, its natural savor complemented by a mouth-filling, tannic sourness and warm seasoning (clove, black pepper, perhaps juniper and ginger). This is served atop an excellent rendition of spaetzle, the simple flavor of the tiny little dough balls amped by the malty zing of beer, and red cabbage braised in apple-cider vinegar. Click here to continue reading Ian Froeb's review of the Beerhouse. Photos by Jennifer Silverberg.