April 28, 2009 Slideshows

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Back of the House: Dressel's 

You want a real pub? Go to Dressel's.
By Jennifer Silverberg
By Jennifer Silverberg
By Jennifer Silverberg
Executive chef Joseph Hemp V in Dressel’s back alley smokehouse (really – they keep a smoker behind the stairs.) Read Ian Froeb's review: "Still Dressel's After All These Beers."
By Jennifer Silverberg
Read Ian Froeb's review: Read Ian Froeb's review: "Still Dressel's After All These Beers."
By Jennifer Silverberg
By Jennifer Silverberg
U.S. Food Service employee, James Chavers, making a delivery to the laid back Dressel’s kitchen. Read Ian Froeb's review: "Still Dressel's After All These Beers."
By Jennifer Silverberg
Executive chef Joseph Hemp V in the pool room (next to the Pub Above.) Read Ian Froeb's review: "Still Dressel's After All These Beers."
By Jennifer Silverberg
Dressel’s owner -- the next generation -- Ben Dressel. Read Ian Froeb's review: "Still Dressel's After All These Beers."
By Jennifer Silverberg
Ben giving me a tour through the “most expensive storage space in the Central West End” also known as the space next door where he plans to expand the restaurant. Read Ian Froeb's review: "Still Dressel's After All These Beers."
By Jennifer Silverberg
Assistant general manager Torre Alsup, also the floor and catering manager, with vodka in a skull.
By Jennifer Silverberg
Line cook and pastry chef, Peter Wood, fixing up a bowl of soup. Read Ian Froeb's review: "Still Dressel's After All These Beers."
By Jennifer Silverberg
Tools of the trade. Read Ian Froeb's review: "Still Dressel's After All These Beers."
By Jennifer Silverberg
By Jennifer Silverberg
By Jennifer Silverberg
By Jennifer Silverberg
By Jennifer Silverberg
House-cured back bacon. Read Ian Froeb's review: "Still Dressel's After All These Beers."
By Jennifer Silverberg
House-cured back bacon and eggs. Read Ian Froeb's review: "Still Dressel's After All These Beers."
By Jennifer Silverberg
By Jennifer Silverberg
By Jennifer Silverberg
Voila! the back bacon, egg and cheese sandwich is complete. Read Ian Froeb's review: "Still Dressel's After All These Beers."
By Jennifer Silverberg
Executive Chef Joseph Hemp V in the upstairs kitchen where the pork has been slowly cooking. Read Ian Froeb's review: "Still Dressel's After All These Beers."
By Jennifer Silverberg
Assistant general manager Torre Alsup, also the floor and catering manager, poking head back through the kitchen pass through. Read Ian Froeb's review: "Still Dressel's After All These Beers."
By Jennifer Silverberg
By Jennifer Silverberg
By Jennifer Silverberg
Owner Ben Dressel heading back to his patio table to talk wine. Read Ian Froeb's review: "Still Dressel's After All These Beers."
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By Jennifer Silverberg
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