Underneath somewhere is the ball of dreamy caramel ice cream. Pineapple grills almost as well as it broils, and here it is chopped into a good pastry shell. The underlying sauce is toasted coconut tossed into pastry cream. I think I prefer these flavors muddled together more, but this is certainly a nice dessert as conceived. The space, which has been several large restaurants, shows off the copper vats well, though much of the actual brewing and aging is in stainless steel in the basement, which has yet to be redeveloped.
Live music is scheduled on regular nights.
The initial crowds were so varied I cannot predict whether this will become the premium Allston youth bar or a cross-generational meeting place. The menu and the brewpub theme are broad enough to support both, and things are done well enough that everyone pleased. All rights reserved.