We’re going to close one day per week on Tuesdays. We made a decision and it’s going to involve a bit of pain. Anything worth a damn..
It was 2003, maybe, the first time a pretzel rolled out of Dressel’s kitchen. It wasn’t as much of a kitchen as it was a small room with..
For those patrons of Dressel’s who have been around for the past decade, or longer, you’ve seen a lot of changes to the menu. Our focus..
There’s a lot to be excited about regarding our new fall menu. A lot of thought went into presenting a balanced, price sensitive menu..
Nick Hanauer is in the news a lot lately. Hanauer is a billionaire entrepreneur who was instrumental in calling for a $15 minimum wage..
Farm to table, locavore, locally sourced. These are all ubiquitous terms these days in the heady chef-inspired world of restaurants. The..
If you’ve been coming to Dressel’s long enough you will know something about it’s history and culture. Since 1980 the pub has celebrated..
Join us Sunday, March 19th starting at 10am for our
SUNDAY FUNDAY TAP TAKEOVER SERIES
We are doing a little SPRING..
Dressel’s will open today at 5 pm for dinner service. We will be closed for lunch today for cleaning and regular maintenance. Thank..
Soft cooked egg, Lamb sausage,
local greens, cornichons
BBQ Chicken Wings
Lightly smoked & fried chicken