The following review comes from Meat, excellent review that leaves your mouth watering. I NEED SOME FRIED CHICKEN!! Here it is, thanks again Meat!
My wife and I were able to have our first date night since our son was born so we decided to go to Dubuque’s best new restaurant, Brazen. Located in revamped Millwork District, the old exposed brick couple with the open kitchen theme makes for an eclectic atmosphere.
When seated, we ordered drinks (my wife got a Surly coffee bender and I a gin martini). The server then brought bread and butter (bread was great. Chewy inside crunchy exterior with a slight char).
For the first course we ordered a crab cake. I have not had great experience with crab cakes recently (I wanted duck tacos but she insisted). As per usual, she made the right call. The crab cake was tender and full of jumbo lump crab meat with very little binder. It sat on a carrot romesco sauce and topped with a cranberry fermented fennel. The combination of the sweet crab meat, earthy and spicy romesco, and tangy/pungest fennel made this a home run. I only got two bites!
Next we split a wedge salad. Which was good. Good ingredients. Good flavors.
For the entree my wife ordered the fried chicken which was the best either of us have ever had. Flavorful and juicy, if I cooked that I’d eat it everyday. In fact, I am about to polish off the leftovers in the fridge after I type this. Served with the chicken was a corn bread stuffed with goat cheese and onions. The flavor was good but the combo of the cornbread texture and goat cheese texture made it a bit of a chalky mouthfeel. The chicken was outrageously good and I don’t care enough about cornbread to take anything away from that fact.
I ordered the short rib with braised kombu and celery over a spiced carrot puree (I think it was the same romesco as the crab cake) and oyster mushrooms. The beef was wonderfully tender and flavorful. This was a very savory dish which I enjoyed immesnly. The only thing that we both agreed the dish could use was some heat and/or some acid (gastrique or some kind of vinegar). I would absolutely order it again. Washed it down with a pseudo sue!
No question that this is Dubuque’s best restaurant. Hopefully this starts a trend of similar restaurants coming to Dubuque.
Now in going to hammer that cold chicken!
Check out more on Brazen by visiting their website here: Brazen Open Kitchen
Ballast Point will continue with another off-shoot of their popular Sculpin IPA by adding Pineapple Sculpin to the lineup joining the likes of Habanero Sculpin and Grapefruit Sculpin. I cannot confirm if Iowa will receive shipments of this beer or when it will be available yet but stay tuned for more on distro news. Here’s more information on this beer courtesy of the folks at 
Found news courtesy of BottleCaps80 on beeradvocate that Fulton Brewing out Minneapolis will be launching in Iowa at the Keg Stand in Des Moines on Thursday Dec. 3rd featuring six tap lines with bottles to follow soon after. I’m not sure if this is Des Moines area only release of if Eastern Iowa will eventually see it as well. Here’s the tweet from The Keg Stand on the Fulton launch:
Saw this at mybeerbuzz.blogspot.com and also on Stone’s website. An unfiltered IPA will be the latest from the Enjoy By Series. Iowa is on the list of markets to receive it. Here is more from Stone’s website:
The following comes from Red’s Alehouse Facebook page. Central Waters tap takeover with some heavy hitters on the menu; sounds like a great time in North Liberty tomorrow (Tuesday Dec. 1st):
So many great restaurants in the Eastern Iowa area that it is difficult to choose at times. During a latest trip down to Benz Beverage Depot for some fine ales my wife and I decided to give a newer pizza place in the downtown area a try. So off to 
There was a lunch special of a bratwurst pizza with sriracha glazed bacon and mashed potatoes that struck my interest right away. Upon walking in I noticed the uniquely designed coolers for the Iowa beer taps. Old refrigerators that were housing beers from Lion Bridge, Big Grove, Backpocket, Exile, etc. Very cool idea.
pizza so my wife and I wanted to test just a basic pie so we went with a pepperoni pizza. While waiting we of course ordered a couple of brews. I went with the Lion Bridge Sorachi Liberace and my wife a coffee stout.
the spot! Onto the brat pizza! Sweetness from the caramelized onions, a bit of heat from the sriracha glazed bacon and the perfect amount of fattiness and spice from the brat made this a pizza worthy of ordering again and hopefully them making again!
Received word (and a bottle of Darkness, woohoo!) from Surly Brewing that Darkness will indeed be hitting Iowa shelves starting on Nov. 30th! This russian imperial stout checks in at 11.5% and comes in 750 mL bombers. Here’s more on this year’s version of Darkness:
The following comes from Lion Bridge Brewing’s Facebook page. Very excited for this to take place again!