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After its beloved Hudson Street location was usurped by Starbucks, this premiere microbrewery built itself a new home using handsome woods salvaged from a 19th-century farmhouse. Predictably one-time "Tigerites" on the prowl are now cool cats sitting with their wives at cracked-wood tables near the stone hearth and under the copper fans. NYU newcomers, too, circle around beer-belly-level tables or settle for standing and calling out their favorites from an idiosyncratic list of 31 draft beers. You'll have no luck ordering a Bud: Even a Guinness seems boring in the face of a Two Brothers Oh Brother!, a McNeill’s Firehouse Amber, rotating cask ales, or one of the small-batch, vintage beers (like Bigfoot barley wine) touted on the chalkboard; a second board advertises small plates like deviled eggs, caviar-and-potato spread, and sliders such as the Bloody Beast Mini made of roast beef, sheep cheddar, and red onion topped by Bloody Mary sauce on the side. — Daniel Maurer

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