QUENCH
DOWN TO
A SCIENCE Moonshine, Cheerwine, and Howling Cow ice cream by CATHERINE CURRIN
C
alling all formula geeks and Wolfpack fans: There’s a new bar for you on N.C. State’s Centennial Campus. Flask & Beaker,
inside the newly opened StateView hotel, serves student-brewed beer and unique cocktails using made-in-state spirits. Throughout the space, there are subtle
nods to the exceptional work done on the hotel’s home base. Words from NCSU patents are woven into the wallpaper’s pattern. Light fixtures resemble glassware from the nearby research labs. “Our goal is to be as local-focused and in-tune with N.C. State as we can,” says dining room manager Ashley Rioux. The food menu is meant to spark school-day nostalgia, regardless of if you’re an alum. Appetizer, known as “electives” and “minors”, include crispy Texas Pete zucchini chips and N.C.-cheese-and-beer soup. Speaking of beer: This is one of the few spots around town to grab an N.C. State draft, brewed from students studying fermentation science. A meat-and-two daily special is known as “a major with two minors” and has options like fried chicken, meatloaf, mac-and-cheese, or green bean casserole. Don’t forget to finish photographs by KEITH ISAACS
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