The lines were already winding around the room to the door within an hour of the Bashamichi Taproom opening its doors today. It's a handsome building, three stories high with a nicely curving counter on the ground floor...
A comfortable 2nd-floor lounge...
And up on the 3rd floor, a small terrace that's going to be just great in the summer.
There's even a little VIP room to one side — not that they'd let the hard-core boozers in there.
The beer is (of course) the big draw. Just look at all those taps.
Only one hand pump at present, dispensing the very quaffable Bashamichi Ale.
But we weren't only there for the beer. It's the barbecue that makes the Bashamichi Taproom special. This is the sampler plate: some beef, some pork and some chicken...
And this the beef brisket...
Three home-made sauces — Texas, Red, and Mustard.
And here's the man responsible for all this fine food, the Pitmaster himself, Chuck.
You'll find the Bashamichi Taproom blog here...
And here's a map link...
