G2B raises the bar with local beer and local food

Andrew with three beers.

Brewer Andrew Christenbury shows off the first G2B brews. From left, Citra IPA, Porter, Rye Amber. Special glasses enhance the taste of all beers.

The Triangle food and beverage scene just keeps getting better. Recently, I visited Durham’s G2B gastropub to sample some fabulous locally sourced food and beer produced at the restaurant’s new nano-brewery.

First the beer: I was especially impressed by the G2B Rye Amber, a smooth, slightly fruity (in a good way) beer. The G2B Porter was very smooth, for those a little intimidated by dark beers. And the Smoked Paprika Pale Ale had smoky spice overtones – very unusual. (Didn’t try the Citra IPA, though others had good things to say about it.) Brewmaster Andrew Christenbury started out, like so many, as a home brewer and now shares his talent making small-batch local brews for G2B.

The bar and the brewery tasting area featured colored lights that changed slowly, giving the space a very urban feel. The open kitchen allows diners to see their food in preparation.

The restaurant on the Chapel Hill side of Durham has been around for three years, but recently changed the menu from American gastropub to European gastropub with an emphasis on local food. Chef Travis Robinson has partnered with some well-known area producers, including Goat Lady Dairy cheese, Green Button Farm lardo, Chadwick Creek Oysters, Seven Springs Farm pork and Mill’s Family Farm beef.

Pig's head

Barbecue was carved from the cheek of this guy. Very tender!

Now, I confess I’m not a real fan of charcuterie, but G2B had several choices that I enjoyed, including Green Butt Farm pork terrine with whole grain mustard ad well as a chicken liver mousse on a house-made baguette. And the caviar cracker with quail egg, red onion and carmelized white But the real star of the G2B snacks was a roasted Seven Springs pig head with chow-chow and Eastern NC-style barbecue sauce, served up on house-made rolls. We peeled back the dense fat on the pig’s cheek to find a layer of lean, tender pork for a mini-sandwich.

Pastry Chef Deric McGuffey prepared some beautiful desserts. I really enjoyed the caramelized white chocolate and beet cream tart with quince and black sesame and a sweet potato Bavarian “canolli.” Almost too pretty to eat!

G2B celebrated its grand opening on Jan. 24, with a packed house. Tarheel Taps & Corks enjoyed the chance to sample beer and food at G2B – I’ll have to come back for dinner soon!

three glasses of beer

Closer look at signature beers — Citra IPA, Porter, Rye Amber.

dessert plate

Desserts were almost too pretty to eat — paired with a taste of Smoked Paprika Pale Ale.


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