Vine Street Pub & Brewery is part of the Mountain Sun family of Front Range restaurants and breweries that strive to make fresh food and beer using as many local ingredients as possible and working to offer the local community a place to come together. Vine Street is the sole Denver outpost, located along busy 17th Street in the Uptown neighborhood and features both a kitchen and brewery.
BEER LINEUP: Vine Street offers a little bit of everything from traditional styles to high-gravity offerings. There’s nothing too wild and crazy but the two-dozen beers on the menu leave plenty of room for exploration.
ATMOSPHERE: Given its Boulder roots it comes as no surprise that Vine Street has a bit of hippy, mountain lodge feeling with lots of wood and funky art. The crowd seemed to be a mix of locals and people stopping by but everyone seemed to want to linger. For warmer days the two patios with outdoor bar games allow you to get some fresh air. The kitchen presents a menu of bar comfort food with lots of healthy options that can also fit most dietary restrictions.
SERVICE: At every Mountain Sun establishment I have visited the service has been excellent and Vine Street is no exception. The staff was friendly and considerate, bringing sharing plates without being asked, making suggestions, and reminding us that they have options for various diets. The servers seemed genuinely engaged in insuring that we had a wonderful experience. Note: All Mountain Sun locations only take cash.
NEIGHBORHOOD: The Vine Street location stands in an old storefront on the corner of 17th and Vine surrounded by many large, gracious old homes along with a number of multi-family buildings, giving it a true neighborhood-business feel. Between the residential area and the many other businesses lining 17th Street the area is truly walkable, which is probably good as it can be a minor hassle to find street parking.
STANDOUT BEER: Nitro Cleveland-Style Brown Ale. We visited on a cold, snowy day so a rich and creamy brown really hit the spot. The server wasn’t exactly able to explain the “Cleveland” appellation but perhaps it has something to do with the co-mingled spice flavors that were difficult to single out – cinnamon? nutmeg? Asian? – hard to pinpoint. Although it was thick and so dark as to be opaque, the malt clocked in at only a medium roast which allowed the spices to peek through.