had some major staffing changes in the last year. Gone are longtime brewers Alan Stiles and Troy Johnson, replaced by Charles McManus, formerly of Denver’s Wynkoop Brewing Company, and Ryan Emily, formerly of Tallgrass Brewing Company of Manhattan, Kansas. They’ve also got a new chef in the kitchen, Mario Moser, formerly of San Diego’s Flying Pig Pub & Kitchen. Diners won’t see Moser’s recipes until Phantom Canyon releases their spring menu, though. For now, an appetizer plate of fried chicken and gravy suffices. Six pieces of juicy, boneless, dark-meat chicken land on a gingham paper-lined tray, bearing a crisp if salty coating, ameliorated by side tomato gravy that primarily tastes of tomato. We’re told it’s yellow because of the butter, but we suspect turmeric. Either way, it’s good with a Das Brut brut IPA, which has a good bitter finish, or a Korova milk stout, chocolaty but over-sweet, invoking a White Russian. But that’s just, like, our opinion, man.