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ontinually evolving to anticipate the needs and desires of a diverse audience, the authentic congeniality of this historic hotel has been cultivated by the Dale family for more than sixty years. Quite simply, it’s the Spinnerstown way – from John advising budding beer enthusiasts to Chef Nate Weida smoking BBQ feasts for Friday pick-up. Find comfort among flawlessly crafted small plates, salads, handhelds, and entrées such as signature pan-seared Lemon Herb Crab Cakes paired with sauce gribiche (emulsified cold egg sauce in French cuisine), mashed potatoes, and asparagus. Small appetite? Order a single-cake starter menu version. A stellar selection of craft and limited edition beers, a Wine Spectator award-winning wine list, and spirited cocktails quench every thirst. Take-outs include growlers, sangria kits, and a wide selection at an adjacent bottle shop.
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