Restaurant Review: First National Taphouse

Course 1: Prawn Boule: Brunoise vegetables, prawns, brandy nosh, potato roll. Paired with First National Taphouse Baker's Blonde in collaboration with Vertigo Brewing

I’ll straight up admit I’m not a huge beer connoisseur, I prefer wines, but enjoy craft cocktails or a fine scotch the most (I know…how bougie). However, I’m always willing to try something new and I am one to enjoy multi-course meals that incorporate a beverage pairing whether it be wine, sake, or yes- beer. A few …

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