Gordon Biersch attempts to do a lot of things chain restaurants aren't usually good at. First, the raucous bar is located next to what management hopes to be a relaxed dining space where patrons can actually hear each other. Second, it pays an uncanny attention to freshness. All of their microbeers are brewed on location and an astounding 96% of all the food is prepared onsite from scratch. While these concepts might transcend the normal American franchise experience, seeing it pulled off might give you a fresh perspective on what corporate dining could be.

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