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If you are looking for something by Kirk or Cathy, today is not your lucky day. If you want to read a fairly long post by Ed about a new brewpub in Yuma, sit back, relax and enjoy.

The old town/downtown area in Yuma was economically devastated by the sprawl caused by modern roads and highways and the explosion of population in Yuma in the post-World War II era. When I moved to Yuma 15 years ago, the area was still pretty desolate – a lot of for rent signs, empty buildings and vacant storefronts. These days, however, the area is undergoing a renaissance. Not only are new businesses opening, but a lot of places – wine shops, restaurants, and galleries seem to be doing very well.

One of the newest additions to Main Street is The Prison Hill Brewery. Located next to Da Boyz on Main Street; you can enter via the front door:

or the back door:

There is a dog friendly outdoor patio area:

as well as a large dining areas with bars and table service. Here's the bar area:

The main room:

I have been wanting to post about this place since the beginning of January, but I have had other things going on and then it seems like every week somebody else wants to eat at Prison Hill Brewery, so I keep accumulating pictures. Today, however, I am going to put them all together and try and do a post with as few words and as many pictures as I can get away with.

All of the sandwiches and many of the entrées come with one or two side dishes, so let's start with sides. The healthiest side is the grilled mixed vegetables, crispy tender and lightly seasoned, here pictured next to the decent thick chips which are served with many of the sandwiches:

Maybe my favorite side are the Sidewinder fries:

Though not made on premises, these fries are some of the best in town because each end is crunchy while the centers are potato fluffy.

The coleslaw is spicy hot with mustard (and cayenne?) and is fresh and tasty:

I also like the sweet beans:

but I think the macaroni salad is a little bland. Others however tell me that they love the mac salad because it goes with the stronger flavored menu choices. To each . .

The appetizers are kind of a mixed bag. For example, the giant pretzels are outstanding – it'll bring out the German in almost anyone:

Likewise, the tortilla soup (often a special, and sometimes available other times) is an excellent version of this Southwest favorite:

Remembering the soup, the word abundance pops into my head. It was packed with tortilla strips, the tomato Chile broth was outstanding, and the toppings were attractive and tasty.

I was less impressed by the combination appetizer plate:

The pretzels were excellent, of course, but the pieces of fried chicken breast were just adequate, and the two kinds of meatballs ranged from pretty good to pretty mediocre.

Similarly the hummus:

There are a few things that I love as much as good Middle Eastern hummus with the natural flavors of chickpeas and tahini – San Diego has many good Middle Eastern restaurants whose hummus I love. Prison Hill’s dry version lacks soul, and has a background citrusy taste that I suppose masks the missing flavors and freshness. Not to mention the tired and doughy bread.

On the other hand, a bunch of us really liked the poutine (good food, bad pic):

Covering the Sidewinder fries with a dark guinness gravy and patches of melted cheese only makes them more irresistible – if somewhat less healthy. To be honest, I have no idea how this dish would match up to the real thing in Canada, but it works for me in Yuma.

My salad eating friends like the salads – they are not just some "healthy" item to balance out the menu. Our friend Stacy enjoyed the vegetarian Big House Salad, impressed by the freshness and variety of the greens:

Tina loves the Cobb salad here:

In this case, she added smoked tri-tip to her salad, but she was also impressed by the mixture of greens and insisted that I take this picture to show how abundant and fresh they were:

Speaking of the smoked tri-tip, smoked meats are the main ingredient in most of the sandwiches and entrées. Behind the restaurant stand two full-size smokers, so all the smoked meats are smoked on premises:

Two of their popular sandwiches are the Verdict (brisket):

and The Tip (tri-tip):

I actually preferred The Tip because it seemed to have more going on; The Verdict was just a bit drier. The smoked meats in both, however, were perfectly flavored for my tastes, smoky without being only smoky, if you know what I mean.With sandwiches like these, your results may differ based on which piece if beef was just pulled from the smoker.

The cold smoked turkey sandwich (the Jailbird) is excellent also with bacon, tomato, lettuce, and mild cheese, sort of like a smoky club sandwich:

Though not the best I've ever had, the pulled pork is moist, smoky, and porky and topped with coleslaw :

Sometimes, the restaurant has a smoked turkey leg, sort of entrée at sandwich prices:

Lauren thought it was really good. Similarly, one of my favorite dishes on whole menu is the entrée they call The Quartermaster:

Along with the sides, you get a perfectly smoked,  moist, tender chicken leg quarter. I loved it.

Of course, not everything is smoked. They make a good chicken salad (here pictured on a sandwich, but perhaps even better on a salad):

(Sorry about that picture)

The menu also includes burgers, hand formed thick and meaty. The American classic is like nothing from my childhood:

And the Shank has a cheese and bacon stuffed patty topped with a deep-fried avocado (yes that's yummy):

When I finish a meal at Prison Hill, I usually don't think about desserts, but the restaurant does do churros:

and a sundae:

 and my memory tells me that both were sweet and tasty.

How did I get to the end of a post about a brewery without mentioning beer?

Oops! Prison Hill currently brews several different beers, however their brewing process takes a month and their production facilities are limited, so that they offer usually only one or two of their own. However there is a varied selection of other specialty beers. My beer drinking friends always leave happy, sometimes very happy if you know what I mean:

There’s also an adequate wine list – for small brewpub. The service, occasionally slow, is very professional and sometimes downright friendly. Truth be told, this is a place where I feel comfortable stopping in by myself or with friends. I consider the prices reasonable: sandwiches and burgers (with sides) run $9-$13, salads are generally under $10, entrées range from $11-$14, and appetizers from $6-$12.

 Prison Hill Brewery, 278 S Main St, Yuma, AZ 85364; (928) 276-4001. Opens 11 am daily – closes at 10 pm most nights and 2 am Friday and Saturday.