Sobo’s Wine Beerstro

10 Reviews on “Sobo’s Wine Beerstro”

• Evelin NJ

  What a great find! This place has great food, wine selection, decor, ambiance, and service. Will come back again.

  December 10, 2014, 10:18 am

  Log in to Reply
• Richard Majors

  A beer dinner not to miss. F you’re like me, picking a beer dinner to attend is usually a hard task. Every one of them sound absolutely amazing, but since I could only make it to one, I made the decision to attend Sobo’s Wine Beerstro and Heavy Seas beer dinner. It was a great decision, my senses are still recovering from the hedonistic assault of aroma, taste and texture that Chef Arturo conjured up for all of us lucky beer lovers in attendance. Each of four courses were paired with a beer and the beer lineup was stellar. High Sisson (founder of Heavy Seas and Godfather of MD craft beer) brought his A-list beers. All of the beers were excellent on their own and are well worth Seeking out to stock your fridge. But beer dinners are all about food pairings. So the following is a rundown of each course and beer it was paired with. If you love beer, food or both, you may commence drooling now.First Course- Chorizo & Risotto Croquettes with Chimichurri Drizzlepaired with Cutlass Amber. The beer was sweet, smooth and earthy with slightly bitter finish and was a great pairing for the Fluffy, buttery Risotto. The malt was a good balance for the tangy Chimichurri.Second Course- Grilled Veggie Portobello Salad with a White Balsamic Reduction and Gorgonzola. Paired with Loose Cannon IPAA little pepper with loads of citrus and copious amounts of hop (loved this beer). A light floral and cinnamon finish. The meaty Portobello and tangy Gorgonzola are a great pairing for this beer.Third Course- Filet Mignon with Grain Mustard Demi, Parmesan and Rosemary Potato Gratin. Paired with Peg Leg StoutBeer s malt driven with coffee, chocolate and mild almond. The flavors really explode as the beer warms.Fourth Course-Autumn Apple Bread Pudding with a Bourbon Caramel Sauce. Paired with Greater PumpkinAll I can say about this beer is that it was my favorite of the night. Cinnamon, Nutmeg and hints of orange. I want to thank Tamar, John Knorr, Corey and all the staff at Sobos for a job well done!! Next time you are in Salisbury stop by for a bite and a pint. Cheers!!

  January 7, 2014, 5:04 pm

  Log in to Reply
• Richard M.

  Fun times ahead!. Most restaurants have skimpy wine lists. Many lists are assembled by distributors. Restaurant owners either lack the knowledge of don’t believe that their selection of wines matter. But in today’s wine and food crazed world, enjoying wine with meals is an integral part of the American dining experience. Assembling a smart appealing wine list is part of creating a successful dining experience. Ambitious restaurants have ambitious wine programs, and they are managed by a new generation of enthusiastic wine directors. One of these ambitious groups is Sobo’s Winebeerstro, headed by GM Corey Baker and consults by Tom Knorr. With a progressive wine list of both New world and Old world wines, there is certainly a fun and creative pairing waiting with every bottle and dish you select. So whether you are out for a special occasion or just looking for a new experience, make Sobo’s your destination.

  September 17, 2013, 1:52 pm

  Log in to Reply