St. Joseph Brewery & Public House

Craft-beer fans flock to this renovated Catholic church that put the former Oaken Barrel brewmaster in charge of the tanks and gave executive chef Scott Reifenberger the proper grand-scale backdrop for full-flavored dishes like bacon-wrapped jalapeños stuffed with crab and goat cheese; rock-shrimp fritters; and an open-faced bison meatloaf sandwich on sturdy Texas toast topped with mashed potatoes, gravy, and a fried egg. Lunch and dinner Tues.–Sun.