For 20 years now, Squatters has been making award-winning microbrews and satisfying hungry customers with an eclectic pub menu featuring dishes like jambalaya, carnitas, chicken chimichanga, ahi spring roll salad and the bodacious bourbon burger. Over the past two decades, much has changed at Squatters, but not the commitment to good food, drink and service, in tandem with a serious commitment to both the environment and the community. Owners Peter Cole and Jeff Polychronis, along with their employees, consider it a necessity, not a luxury, to do good deeds in their community. In the process, they’ve also won countless awards for their beers. So the success of Squatters does, I suppose, come down to good food, good beer and good people. What a concept …
