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Charleville Brewing Co. & Tavern opened May 16 at 2001 Chouteau Ave., in Lafayette Square.
From left, three hand pies are available a la carte, including the Chouteau Shepherd, New World Vegetarian and Chicken Curry.
The Sloppy Joe Joe, named for co-owner Wendy Hamilton’s brother, is served open-faced and doused in beer cheese sauce on spent-grain sourdough.
Vegetarians are not forgotten on the meat-heavy menu. Crispy cauliflower latkes are covered with mushrooms and a green goddess dressing, served with a side of thick mac n cheese.
Smaller bar snacks and heartier appetizers like South City Fried Chicken Livers served with horseradish aioli offer sustenance while drinking Charleville brews.
From left, build your own bruschetta board with options like roasted red pepper and garlic, house-made burrata and bacon, and house-smoked salmon with egg.
From left, Long White Cloud, a New Zealand-style Pilsner; Chouteau Common, a California common rye; and Rye by Night, a black IPA and collaboration with Dogtown’s Heavy Riff Brewing Co.
Tait Russell is the director of operations for Charleville Vineyard & Brewery.
The takeout counter at the entrance offers customers a quick grab-and-go option for Charleville bottles and cans.
The 7-barrel brewery and 100-seat restaurant resides in a former machine shop. A patio behind the restaurant has another 60 seats.
From left, three hand pies are available a la carte, including the Chouteau Shepherd, New World Vegetarian and Chicken Curry.

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