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This roomy Capitol Hill brewpub, which houses enormous steel brewing equipment right next to the tables and bar, reels in customers with its upscale bar food as much as its beers. The burgers and sandwiches, some stacked with locally made field roast, are obviously popular favorites. The big, golden fillets and steak fries on the fish and chips are hearty, as are the nachos—baked crisp and served with spicy salsa, sour cream, and a peanut-chile salsa. Everything washes down nicely with a seasonal Elysian beer (the Great Pumpkin Ale in the fall, the Bete Blanche Tripel in the spring), brewed feet away from where you're sitting.
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