American Flatbread, Burlington Hearth – Tri Tip Steak, Pablano Pepper  Special | Whats4lunch (Nick's Guide to Grub)

November ’06, revisited Burlington for a few nights. First stop, loud and crowded AMERICAN FLATBREAD (opened around ‘04) made awesome organic wood-fired pizzas in a brick cauldron to go with 30-plus quality bottled beers and several finely handcrafted ‘Zero Gravity’ tap brews. Its right side wood bar had a beautiful oak mantle, exposed ductwork lined the ceilings, and brew tanks were located in the rear.

Alongside delicious Punctuated Equilibrium (wheat-based pizza with olives, red peppers, goat cheese, onions), quaffed mild yellow-fruited hop-spiced white breaded Munich Helles, dry-fruited hop-tingled Villiers ESB, dry spice-hopped fig-date-tinged Dwayne’s Dunkel, wispy dry-fruited raw-honeyed Liquid K’nish Schwarzbier, and middling rye-dried malt-toasted fig-dabbed Black Cat Porter.

More rewarding were sticky anise-laden cinnamon-spiced vanilla-backed squash-aided Stick Season Ale, boisterous grapefruit rind-embittered orange-peeled pineapple-tart piney-hopped TLA India Pale Ale, and baked bread-y prune-dried pumpernickel-finishing Bakers Little Helper.

January ’09, tried fig-date-sugared black cherry-dried chocolate-powdered Mr. Black’s Scwarzbier, creamy cappuccino-fronted coffee-roasted cocoa-backed nut-smoked licorice-tinged Extra Stout, and phenol perfume-hopped red-orange-fruited Old Ale.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

    Current day month ye@r *