Photos by Ed Williams
Formerly MacKenzie Brew Pub, Will’s + Bill’s offers a more upscale ambiance and welcoming ski lodge vibe in Devon.
While most area breweries favor a more industrial ambience, Will and Bill Mangan prefer a warmer experience—literally. They’ve rebranded and upgraded their former MacKenzie Brew Pub location in Devon to exude a country club (or upscale ski lodge) vibe that takes full advantage of multiple fireplaces.
The exterior of the vast space has been completely overhauled with a contemporary mix of steel-gray colors, a roomy outdoor dining area and a stylish new Will’s + Bill’s logo. Inside, tufted tartan-plaid upholstery, curved banquettes, padded seats and brassy circle-pendant chandeliers are offset by portraits of various “Wills and Bills”—Bill Nye the Science Guy, William Shakespeare, Billie Holiday, etc. Two impressive fireplaces with limestone mantels anchor the main dining area. Painted brick walls, wainscoting and well-positioned greenery convey a comfy elegance. The quartz-topped bar and adjoining pub areas are lively but not too noisy, with plenty of TVs and a piano that comes alive for music Thursday–Saturday.
Son Will Mangan curates the food and drink selection, using the McKenzie menu as a jumping-off point. “We wanted to add a seafood raw bar to this location,” he says. “We also incorporated more elevated dishes that could pair easily with a beer and one of our signature cocktails or whiskies.”
Start with the gooey beer-and-cheese fondue, harissa lamb meatballs, or a crisp salad (the vegan mushrooms and grains is highly recommended). We kicked off one evening with fresh Blue Point oysters. Other seafood options include clams on the half shell, steamed mussels, or fried calamari.
Standouts among the larger plates: cedar-plank glazed salmon, the savory short-rib-and-lamb Shakespeare Pie, cavatelli with braised pork and shishito peppers, and a 16-ounce grass-fed ribeye. The smoked wagyu frankfurter is unlike anything we’ve tasted, and the tasty Hereford burgers come in three sizes. Creamy and decadent, the gelato is made in-house.
The craft cocktail menu features an interesting take on a Smoky Old-Fashioned (no actual smoke involved—it’s bitters). There’s a curated list of whiskey, bourbon and rye, along with a few hand-mixed vodka sodas.
Beer is fermented on site. You can take a peak at the 10 barrels through large windows in the dining area. Taps pour Berwyn 1877 Lager, WB’s Signature Light, Tartan IPA, Wicked Will’s Wit and others. Growlers are available for takeout.
