The Hopvine is a nice, low-key neighborhood place for the hale, Northwesty set, with a good selection of microbrews, and the soups are treasured. Special soups change with the season, and longtime chef Michael Congdon also toggles between two habit-forming standbys, which he creates in 200-gallon batches that last about three months. There's the creamy Southwestern pumpkin, which pairs sweet with spicy (cinnamon and cumin, chili powder and maple syrup). And there's the roasted garlic, containing white wine, cream, and loads of crushed herbs, with homemade croutons and cheese for heartiness. People go apeshit for the Hopvine's soups—Congdon says they've asked if they can get them intravenously.
Daily 11:30 am-close
On Demand Events at Hopvine Pub
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