Downingtown inspires many questions, like "Is there anything to do here?" (no), "Really?" (yes), "When's the next train leave" (about 20 minutes), and "Why'd Billy Joel sing about this place?" (that's Allentown, sport). Finally giving you something to do while you wait for that train: Station Taproom.
Located across the street from Downingtown's SEPTA station and surrounded by quaint suburbia (read: nothing), ST's serving up craft brews and upscale pub fare in a cozy contemporary interior rocking dark tables, high tops, and a long chalkboard listing available beers, all separated from the kitchen by a raw brick arch that could be described as Romanesque, but only until someone confused it for Rubenesque and it crumbled with sadness. Relying on locally-sourced foods whenever possible, the menu's full of unique twists on old faves like pulled pork sliders topped with honey mustard, Carolina, and spicy BBQ sauces, shrimp skewers with lime, garlic, cilantro, and a chipotle mayo, steamed mussels prepped in either a broth made with wheat beer or a Thai red curry paste, and a collection of olives and pepperoni known as the Olive Medley, almost as musical as the garbongo bean. Heavier consumption can be accomplished via beer-battered cod fish & chips, a lamb burger prepped with fresh mint, cucumber, and yogurt feta dressing, and a bell peppers/zucchini/mushrooms/basmati rice red curry, although no matter how nicely you ask for bread on the side, they're giving you naan.
The dozen taps are pouring a who's who of specialty beers, including Downingtown's own Victory Prima Pils and Donnybrook Stout, Great Lakes Edmund Fitzgerald, and Bear Republic's Racer 5, which is what Mr. Allentown fancies himself, at least until that tree jumps out.