Results 1-2of 2 Reviews
London, United Kingdom
December 16, 2007
Oak Creek Brewery is divided into a long bar area on one side, and the restaurant with booths along the other side. The interior is almost what I’d expect of a chain steakhouse and was far less attractive than the Mexican pueblo exterior of Tlaquepaque village.
We waited at the bar for our table, dodging busy wait staff running in and out of the bar. Once we were seated the service was fairly even, which was impressive considering the fast and continuous turnover of customers. The food was all American and we ordered BLTs, a Reuben and a Brewmaster Bomber sandwich, which consisted of a locally made Bratwurst, simmered in Gold Lager and served up in a roll with sauerkraut and mustard.
Being a brewery, it seemed unfair not to check out their beer menu. They offer some 7 beers plus one seasonal ale. If you want to try them all, "The Seven Dwarfs" is a presentation of all 7 beers served in miniature 5oz steins. We opted for a pint of Doc’s Pale Ale which actually very good.
The food was true American-sized when it came to portions, served up with sides such as "Painted Desert Slaw" and "Fries in a Cone". There was no room for dessert and later in the day we wondered if we would even need to eat dinner.
Oak Creek Brewery is well set up to cater for large groups. Two booths across from us held around 8-10 people with most other booths holding groups of 4. The long bar is a good place to sample their ales and is probably what I’d advise doing as the food overall was fairly mediocre. It’s an extremely popular place though so you can ignore my recommendation if you’re looking for a big plate of all-American food. On the lunch menu they also serve pizzas, salads, a long list of appetizers and a half-pound Tlaquepaque Burger.
Whilst the service was friendly for the most part, it was clearly quite a stressful environment to be working in, exemplified by a waitress openly scolding a frazzled busboy for not clearing the correct table. I admit I felt a bit sorry for him as he was helping a fellow colleague clear up a mess of mayonnaise, lettuce and other delicacies from the floor under another table. There’s so much food to go around at this place it’s not surprising that some of it ends up on the floor.
From journal Rubies in the Dust: Sedona & the Land of the Sinagua
July 30, 2003
From journal Sedona Arizona family vacation