THE PHILOSOPHY

We think the best way to achieve a community atmosphere is to bring together elements of a classic pub and elevated, thoughtful food to create a brewpub that's just a cut above the rest.

When possible, our ingredients are sustainably sourced from local farms and expertly crafted by our highly skilled chefs into some of the most innovative takes on pub food you've ever seen. Our menu changes seasonally based on what ingredients are available, so you know the food is always at its peak. We focus on nutritionally valuable ingredients and proper portions, inspired by holistic nutritionist Jennifer McLaughlin.

We choose sustainably raised, 100% grass-fed beef and pasture-raised poultry that are high in fat-soluble nutrients such as vitamins A, D, E and K2. Our seafood is sustainably harvested according to the Monterey Bay Aquarium's "Best Choice" recommendations that cause the least harm to sea life and their habitat. No artificial or "natural" flavorings are ever used in our food or beer. We craft everything we serve completely from scratch.

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David Rabin, Executive Chef

David has been in the restaurant industry for a little over 12 years. His interest in food sparked as a child and has only grown from there. Throughout his career, David completed internships at The Volt Restaurant and Restaurant Michael Mina in San Francisco. He also worked at Bourbon Steak in Georgetown, became the sous chef at Charlie Palmer Steak, the Chef de Cuisine at Caboose, and then the Executive Chef of Brine. He has now returned to Caboose Brewing Company to be the Executive Chef of both of our locations! David is originally from Rockville, Maryland. He really enjoys the outdoors, history, and of course, food! He also has a super fat and adorable cat. David says he loves, “The ability to create memories for people.” He says, “My goal is to have people go back in time and remember the first time they tried that ingredient or dish.” He also says, “It is my job to give food a second life, something that is hopefully beautiful and delicious.” David’s favorite foods to eat are Japanese or Mediterranean. His favorite dish at Caboose is the Pork Belly. “It is a fairly simple dish, but I get to put a little bit of flair into it with the miso paste.” His favorite Caboose Beers are the Boxcar Brown Ale, the Hobo Stout, or the Rambler Maibock.

Pastry Chef: Maria Gutierrez

Sous Chefs: Michael Ninassi & Jancarlo Vargas