ANNOUNCER: Ruston welcomes its newest restaurant as the third place in this location. Kobrew's owners have revamped the space into an American Brewhouse with 14 beers on tap. Dutch and Jackie hit the waterfront this week to check out the latest offerings.

JACKIE: When Kobrew closed their doors after the summer season, I was super bummed out, but hopeful that when they revealed the rebranding it would be just shy of spectacular. After all, Kobrew was pretty dang tasty. The interior is much of the same. They've added wall adornments that have a more sports bar vibe, and there is a shuffleboard, but aside from that, it's Kobrew in its bones. The vibe lacks a warmth and feels like you're eating in a warehouse with the surrounding chatter vibrating around you. But when the warmer months come back, opening the patio will alleviate some of that.

DUTCH: I didn't mind the open and noisy feel so much, but I do hope, as their traffic balances out, they are able to staff enough to cover a busy day. On my visit, the place was only half full with very few staff to accommodate the diners. However, it's important to note that the staff that was working went out of their way to ensure friendly service. I gravitated to the bar where I figured I could sit at the counter and be taken care of in a timely manner. While deciding on what to eat, I ordered the Dad Bod which combined bourbon with orange and maple syrup and served in a sugared glass. It's a sweet concoction for anyone who leans toward the dessert cocktails, which I do.

JACKIE: The cocktails have fun monikers like, "Dad Bod," but still feel like they're in the workshop phase. The concepts sound delightful but the flavors are just short of well balanced. It is a brewery, though; get a pint instead. It's still too early to say, so hold some space and be patient during the first few months. It takes time for training and to find a groove. We started with the hot wings, which were super saucy with Frank's Red Hot-styled sauce. Whole cloves of roasted garlic were tossed in for good measure. I'll eat whole cloves of garlic every opportunity I get.

DUTCH: I skipped the appetizers and dove straight into the burger and sandwich menu with the BLTA. A traditional BLT is served on thick toasted sourdough bread with a good balance of sweet, juicy tomatoes; crisp lettuce; and thick strips of bacon. The twist is that generous slices of fresh avocados are added to the mix and offers a creamy addition to an old favorite. I opted for a side of fries.

JACKIE: I'm excited any time I see Chilaquiles on a menu. The chips remained crisp and the egg was cooked nicely, but the chilaquiles' flare felt sparse on flavor. On the Chef Picks list was the Crispy Chicken Sandwich. Featuring buttermilk fried chicken with mayo, pickle and lettuce on a Macrina Brioche bun, it's a standard pick that won't disappoint. The breading didn't quite have the crunch I love but the bun was dang good. You can add avocado, cheese, bacon or egg to amp it up if you please. You can get fries, salad or tots as a side -- naturally, I am a tots gal, every time.

DUTCH: I'm anxious to try out the breakfast menu that is offered on the weekends from 10 a.m. to 2 p.m. I'm a sucker for anything that is driven by eggs and breakfast meats. Additionally, their buttermilk fried chicken is offered with biscuits and sausage gravy. The fact that all the food products here are locally sourced from the meat, to the eggs and dairy is a plus for anyone looking to support local businesses.

JACKIE: I'll be back again to see how it's feeling once they've had time to get back in the game.

MAGNUSON KITCHEN + BREWERY, 11:30 a.m. to 8 p.m., Sunday-Monday and Wednesday-Thursday; 11:30 a.m. to 9 p.m., Friday-Saturday; closed Tuesday, 5108 Grand Loop, Tacoma, magnusonbrewery.com