Opening week’s overflow crowds are proof enough that this sleek gastropub concept is spot-on for Danville’s refined tastes. But here, yeast is as critical to chef Jourdan de Sanctis’ house-baked brioche buns as it is to brewmaster Matt Sager’s fine selection of craft beers. Chux DIPA, a double IPA, was the clear winner (with Sager’s creamy coconut stout coming on strong), while the DBC (American cheese, bacon-and-red onion jam) and the Mount Diablo (spicy roasted-tomato relish) vied for best grass-fed burger. The delicate fried chicken created a buzz among the women, while the men gave a thumbs-up to the bison-and-beef chili and fish and chips. No matter your tastes, you can’t deny that with its curved bar, patio, and stainless steel beer tanks in view, Danville Brewing Company is quite the looker. Lunch and dinner daily.