15 March 2011


Bodega is a beer bar whose kitchen is very accommodating to vegetarians. Pizza, sandwiches and comfort food staples make up the kitchen accompaniments to Bodega's brewed beverages.

There is a striking contrast at Bodega between the Dine Originals lunch I experienced and the more popular Bodega happy hours. When Bodega is slow (as my visit was), service is brisk and personable. Busier times like happy hour and the $1 grilled cheese Mondays with increased savings, hipsters and pretty people can sometimes see decreased levels of service.

Consider this caveat emptor. Some people enjoy the busier atmosphere and cash savings, yet are willing to wait for these benefits. Others hate fighting the crowds and are willing to pay full price for improved bartender access. Pick your battles based upon personal preference.

The house salad was romaine, red onion, cucumber, tomato and feta in a Champagne vinaigrette. The sweetness of the dressing provides a great contrast to the white pepper notes in the lettuce. In lieu of croutons, the salad was served with toasted bread.

The crispy thin crust pizza was topped with garlic, olive oil, tomatoes, spinach, toasted pine nuts and shredded Manchego cheese. The nutty cheese was melted by the heat of the pizza Steubenville style.

As usual, the draft menu at Bodega was fantastic. Seasonal selections included Troegs Nugget Nectar, Rogue Kells Irish, Stone Sublimely Self Righteous and CBC Arnold IPA.


Bodega on Urbanspoon

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