Scenes from Beer Mule, April 2021
One of our favorite activities is to go on long morning walks along the beach, which we try to do as often as we can.
We were fortunate to do so last month.
We were also fortunate to visit the nearby Beer Mule for an early lunch after our beach stroll. The visit marked our second outdoor dining experience in over a year. Just the week prior, we had dined at Luna Mexican Kitchen at their Campbell location.
It had been a while since I enjoyed a flight of beers and ciders. Listed clockwise starting from the top left:
- Promised Land Mosaic King Hazy Pale Ale
- Laughing Monk 4th Gospel Pastry Stout with Chocolate, Caramel & Vanilla
- Santa Cruz Scrumpy Pomegranate Cider
- Far West Orchard Blend #2
- Five Ten One Pineapple Shubbie Hard Apple Cider
These were all very tasty. Andrea enjoyed the Laughing Monk pastry stout the most, while I enjoyed and appreciated them all equally. I couldn’t stop talking about how much the Santa Cruz pomegranate cider tasted like a Berliner Weisse.
The food:
Pretzel Bites – Maldon flaked sea salt, cheese sauce & honey mustard.
Grilled Cauliflower ‘Steak’ – Winter succotash, crispy garbanzos, charred cherry tomatoes, with chimichurri sauce.
N.C. Hot Sando – Buttermilk battered chicken thigh on a house-made brioche bun topped with coleslaw, dill pickles, aioli and hot sauce. The hot sauce is a house-made blend of California, habañero, Fresno chile, with garlic, vinegar & spices.
Grilled Tri-Tip Cheese Steak – White cheddar, lemon garlic aioli, grilled red bell peppers and onions on house-made ciabatta with fries.
The kitchen at the Beer Mule is run by chef Colby M. Reade and his Butchers & The Mule culinary team, and the food was simply delicious. The grilled cauliflower and the N.C. hot sandwich were particular standouts.
Combined with excellent customer service, great beer and cider choices, the large outdoor space and the good vibes, I have a feeling we will be back much sooner than later.
Cheers! Prost! Gunbae!
~Andy