We invaded this place on a busy Saturday night and they never flinched. 80 bottles of beer, 40 wines, and 5 house brews. And the best pizza on the planet. Uh, yea. Forget NY City. Take a seat.

Young Sara knew we were short on time and ran interference with the kitchen. I barely got through my first TLA India Pale Ale when our pizza arrived. Their small was the size of other's large! And I finally found a place that isn't afraid to actually COOK a pizza and not send some soggy sloppy doughy excuse of a pizza out.

The IPA was so good I stuck with it so I'm sorry I can't review the other brews (but I'll be back soon to try). Anybody out there looking to open a place? You better come here first and see how it's done. And done right.

A large selection of local VT brews as well as a full lineup of their own Zero Gravity brews. I definitely recommend the Oatmeal Stout and Belgium Double.

During a second visit we got chummy with the bartender and he offered a sample of IPA that had just been transfered out of fermentation. Still cloudy and carbonated only by the remnents of fermentation. About as close to "real ale" as you can get. Man was it tasty !!! Awesome malt backbone and a long hop finish. I could take up resisdence in this place.

Warning, only open during lunch then closes again until 5pm for dinner. Both times I was there the dinner crowd was large. BTW- the flat bread pizzas are very tasty.

The beer menu contained 8-10 home made brews on tap, along with another 10 or so microbrew beers mostly from around New England. Impressive drafts from Maine, and New Hampshire were along with some of the local Vt. microbrews. They even had my favorite draft beer - Anchor Steam. I first ordered the house brown ale - very nice....then has the IPA and really enjoyed it. I would highly recommend the IPA to anyone who loves hoppy brews.

There also was a HUGE variety of bottled beers!

I really enjoyed this place, and can't wait to go back and work my way down the beer selection........and also, the Pizza was pretty good too.

Last evening they had 5 of their own beers on tap from a golden, sweet Summer Bock and the biscuity, hoppy Paul's Pils through the TLA IPA (nice hop aroma but underbittered for an IPA - more of a gentle American pale ale)and Extra Stout (a slightly sweet version of a foreign extra stout).

The star of the lineup was Villier's ESB - a very English ESP with the emphasis on the malt and alcohol. It was, in many ways, reminiscent of an old ale, tending to some oxidative flavors such as licorice and dark fruit.

The food is flatbread (pizza to us plebians) baked in a wood-fired French Canadian (low-profile) version of the beehive oven. I had the New Vermont Sausage version (sweet Italian sausage and lots of mushrooms). They have about 10 varieties listed but say that they will make any combination you request.

The beer menu continues with a dozen taps (half Vermont, half from "away"), 3 pumps for the cask-conditioned ales, and about 20 listed bottles.

The decor is comfortable: brick walls, tin ceiling, hardwood floors, long mahogany bar...........

In all, a respectable addition to an already great beer town.

Opened in the summer of 2004 and began brewing their own beer this year. Has a large selection of regional and national micros as well as five or six creations of co-owner and brewmaster Paul Sayler.