CHAPEL HILL, NORTH CAROLINA
On July ’04 trip through Raleigh-Durham, hit upscale downtown Chapel Hill brewpub TOP OF THE HILL for family dinner. This second floor restaurant had lovely balcony area to enjoy fine American cuisine. Connected to the town library and a downstaris Gap clothing shop in a professional building, it’s accessible by elevator.
Quaffed earthy wheat-husked hay-grassed barnyard-wafted Kuralt Ultra Low Carb, soapy yellow-fruited herbaceous bitter Keenan Summer Lager, lemony orange rind-embittered coriander-spiced spritzer Old Well White, dry-hopped date-nut-breaded rye-malted Village Vienna, and sharp mocha-fruited Davie Poplar IPA prior to dinner.
Soft-watered coffee-burnt chocolate-roasted Frank Graham Porter and frothily malt-roasted earthen-grained peat-smoked IPA-porter blend Chuck Stone Black & Tan (merging roasted nut-burnt wood) were a tad better as nightcaps.