Selection:  Smith has over a dozen generic microbrews on tap, such as Widmer Hefeweizen, Imperial IPA, Manny's, Fat Tire and others.  Most pints on tap run $4 ($3 during Happy Hour, from 4 to 6 pm) with $9.75 pitchers, some costing just a bit more.

They have over two dozen other imports by the bottle or can, though some are fairly pricey per serving and not worth the look (a double pint of Duvel, for example, is a staggering $22... for reference, you can get a double pint down the street at QFC for about $8).

They have a full bar and can make most well drinks, which start at $4 ($3 during Happy Hour, from 4 to 6 pm) and go up per the complexity of the drink.

The menu is... let's just say "strange".  They do have staples such as fries ($5), though even though are served strangely: the fries come in a pint glass, the fries wrapped in paper, and many of the dishes come on flat wooden platters.

Most hot dishes are prepared with a lot of cooking wine, and the taste thereof can distract from more regular dishes like the steak platter (~$12).  The burger ($10-12 depending on fixings) comes with no mayo.

Then it gets strange.  They also have sweet potato fries ($5), poutine ($5 or $9 depending on portion size) and an assembly of chicken, pork and lamb dishes served with some, shall we say, interesting sides whose identities even I couldn't figure out.  People love them, though.

Most entrees run in the $12-18 range.  If you're willing to experiment with new, different foods, the menu is worth a shot.  If you're looking for more standard fare... you may want to eat before you get there.

Brunch:  On weekends, Smith does brunch from 10 am to 4 pm.  They offer standard sausage & eggs and bacon & eggs plates for $8.  Steak & eggs runs $12 (though again, beware the scent/taste of the cooking wine, which the steak is bathed in).  The menu items go off the page again (in the $8-12 range), and they do run some interesting specials.  They serve orange juice ($3), Stumptown coffee (which the waiters do well to refill frequently, plus refills are unlimited and free for $2), and plenty of water (always free).  If you really crave a Bloody Mary or assorted alcohol, they are more than happy to oblige.

Service:  Sharp and reasonably friendly (especially for a hip joint).  It may take some time to get to you with a big crowd, but they'll get to you in a reasonable time frame.  They'll get to know you quickly if you routinely come in.

Best Time to Go:  Get to brunch around opening (10 am).  Try to get to Happy Hour early (4-5 pm).  After that, seating disappears quickly as the crowds pile in.  It's like a tsunami: at 4:45 on Friday, you can get a booth... by 5:15 you might not even be able to get a spot at the bar.  You should be able to manage a seat at noon for brunch on most weekends, though there are some days where it fills all the way up.

Closing:  Smith has all the alcohol most could want at mostly reasonable prices, and an assortment of strange menu items that curious parties can sample.  The brunch staples will fill you up, as long as meat and eggs are your bag.  For lighter fare, one of the other Capitol Hill eateries may be best for you.

If you're looking for standard grub for dinner, you'll want to eat elsewhere, but there are few better places to drink at a reasonable cost.

I began my research by talking to several food critics. Talking to them provided me with an insight as to how they went about writing a review for publication. Next, I re-read those articles; literally dissecting the written works, looking for the trends and similarities of each article. Testing what I found to be informative and what I didn't. Finding the words that made me wanted to check out a particular restaurant over another. At the end of the process, I found there were certain areas that were similar in each article. I've outline those below as a good basic guide for the budding food critic.

1. The atmosphere of the restaurant:

   Don't just say it's Italian. One person's idea of Italian is different from another's. You want your reader to formulate a good picture in their mind as to what the restaurant is like. So ask yourself some simple questions: What does the restaurant look like? Is the restaurant casual or formal? Is the restaurant family style? What is the noise level like? What type of décor does it have?

2. The restaurants menu:

   Describe the type of food they are serving. What type of food do they serve - is it Mexican, Asian, or an upscale Pizza place? Share some of the different dishes or specialties along with the costs. What was it about the dish that made it good - was it the way it's cooked, the ingredients or freshness, maybe variety? Were the foods hot that were supposed to be hot and the cold foods -- cold? In addition, let your reader know if the restaurant is inexpensive, average, or expensive. Also does the restaurant have a kids menu? You would be surprised how many don't.

3. The service:

   Was it good, bad, or indifferent? Were the employees friendly and knowledgeable? Was the service quick and efficient or did they rush you? Were the employees helpful in sharing how the dishes are prepared? Did the server suggest dishes or wine to accompany the dishes? Was there a Sommelier available to assist in wine selection? If there was a buffet, how many items were there and were items labeled?

4. The restaurant's uniqueness:

   What makes them different or special over a similar eatery? For example, I went to an Italian restaurant in California that had a wondering violin player. The violinist would move around the tables playing Italian love songs. That was unique and different from the normal intercom music.

5. Background or history of the restaurant:

   The usual how, when, where type questions. When did it first open? Is the restaurant a franchise or is it individually owned? Who owns the restaurant? Where is the restaurant located? Don't forget to include the phone number and website as well as the address. What are the restaurant's hours; do they serve breakfast, or only lunch and dinner? Is there parking? Are reservations required or should you expect long lines to get a seat?

6. Bad or Negative Reviews:

   Yes, cover both sides of the review coin; share your negative experience, but do so effectively. There can be many potential reasons you want to share a negative experience. Maybe the service or food quality was subpar. You just didn't enjoy the experience and felt you wasted your time and money. Go ahead and explain it. What was the problem? On one of my trips I went into a restaurant with the family - they had been raving how good it was. However, on a trip to the restrooms, I encountered a mouse heading for the storage closet -- I didn't feel like eating after that. Shortly afterwards, I made a call to the health department and the restaurant was shut down. That was one article that is was not worth writing about and the course of action was a phone call to the correct authorities.

7. Personal preferences and comments:

   It is fine to make personal comments, but it is always good to note why. For example, I like my salads at room temperate so I can taste the freshness of the tomatoes instead of ice cold. Most restaurants serve salads fresh but right out of the cooler and not everyone likes stuff the same way you do. So remember when you criticize with your own preferences, not why you are doing so.

Lastly, I like to recap the article with a little five star rating system. It gives the reader the bottom line and a quick reference point.

Food Rating: ****

Service Rating: ****

Expense Rating: $$

Atmosphere Rating: ***

Overall Restaurant Rating: ****

Next to the worn, light brown, smallish bar, a hand carved oak corner adornment of a Chinese dragon is perched watching over the night's events. Dotted one inch spotlights dust the room with light. After entering from a frigid Doylestown winter night this room feels like the sensation of cuddling up next to a giant fireplace. Perfect for daytime events, there are many windows that stream sunlight to the bar. When the Eagles are ready to fly, check the dingy, green-walled atmosphere of the larger bar room; it is complete with darts, flat screen televisions and tactfully placed bar memorabilia such as the Murphy's Irish Stout sign above the top-shelf liquor. A wall ledge around the outskirts of the bar room provide seating for everyone. While it's sometimes a tight squeeze it is assuredly worth the attrition. If you're seeking class and style, check the upstairs dining area.

White linen, candlelit tables, immaculately polished silverware and an outdoor balcony seating area set the mood for elegance all for a short walk upstairs. Most disturbing sounds from the bar are caught through the insulation of the floors which results in a musical, low murmur of conversation in the dining hall. Full wait staff service includes a description of the specials of the day, the soups available, appetizer selections that have proven popular given the season and a few featured entrees. Highest recommendation goes out for you to try one of the many import beers available: the server will know which will pair best with your entrée. Chimay, Dogfish, Hop Devil and more are at your fingertips at "the Grille" as the locals call the restaurant. Most memorable out of all Doylestown restaurants and bars, the Mesquito Grille provides an ambiance to rival fine dining locations such as the Domani Star for significantly less pinch on your wallet.

A mosquito dressed as a server in a caricature-like sign on the outside of the building tactfully embodies the play on the title words though you can be assured that the staff of this place will not suck you dry. You'll be consistently left feeling rejuvenated and pleased after an experience at the Grille regardless of whether you need a beer, a three course meal or a light lunch. Found at 128 West State Street in Doylestown, you'd be a sucker not to fly over and catch the buzz on what's new at "the Grille".

We arrived on a Saturday evening around five o'clock. Outside, the restaurant is decently landscaped and there is generous parking. We were welcomed immediately by two friendly hostesses and were quickly seated. The inside consists of three separate rooms; one is a dining area; one looks to be an area for larger parties; and one consists of the bar area. The décor is nice by sparse in a country/western motif. We could see two plasma TVs from our booth. The room was laid out with square tables in the center surrounded by booths along the walls. This arrangement is not conducive to dining when a restaurant is filled with toddlers. Each shriek only lessened our dining experience. Now, on to the food.

Food

Our waitress came to us almost immediately. She was nice and efficient. We started with drinks. The waitress was very knowledgeable regarding beer and sodas. I had an Orange Fanta and my husband had a Yuengling. My husband took a taste of his beer and was unpleasantly surprised by its lack of carbonation. The beer was flat and tasteless. He put the beer down on the edge of the table and the waitress came over and asked what was wrong with the beer. My husband explained and she said it was probably due to the fact it was the first draw off the keg. She came back with another which was a little less flat but not much more tasteful.

We decided to order an appetizer. My husband wanted the Chip and Dip Trio so we could sample their three dips. This item comes with Queso Verde Dip, Thick Tomato Salsa, and Spinach and Artichoke Dip served on a platter of crisp tortilla chips and churritto wheels.

The appetizer came in a reasonable time. The waitress explained that some people do not like the churritto wheels, and if we wanted more chips instead, she would provide them. I rather liked them. They are kind of like Funyuns in consistency without the good Funyuns taste. But, I liked the crunchy corn consistency. The chips were too thick and seemed stale. The tomato salsa tasted like bland ketchup with a few spices. It was too thick for our tastes. The Queso Verdi dip was my favorite. It was very cheesy and spicy. The spinach and artichoke dip was average. This was an expensive appetizer coming in at around $8.99.

I asked the waitress what she would recommend and she suggested Buffalo's Mixed Grill (which is what I was leaning toward anyway). You get a choice of two items from a list. I chose the jumbo tiger shrimp with Caribbean jerk sauce and a grilled top sirloin (medium rare) topped with jalapeno butter and onion straws. You also get a side of vegetables. My meal came and the waitress said there was something missing. I told her it was the vegetables and she immediately came back with a small plate of veggies. I started on the veggies which were overdone and tasteless. The steak was cooked to my order; however, it was slightly stringy and grainy. I liked the onion straws. The rice was okay but kind of dry. The shrimp had a nice Caribbean jerk sauce on them. Too bad the shrimp were sub par. They had a slight fishy taste to them. Overall, I felt my meal was not worth $13.99.

My husband ordered the chicken Juanita's Fajitas. She must have been off that day. It comes with onions, peppers, Mexican rice, and black beans. It is served with tortillas, cheese, sour cream, lettuce, and tomato salsa. The fixings were fresh, although a helping of guacamole would have been appreciated. The chicken was well-cooked and moist but bland. The onions and peppers, which were grilled with the chicken, were flat, not caramelized, and did nothing to enhance the taste of the meal. There was no charred spicy flavor normally associated with fajitas. Normally, this would be an entrée for which one would expect to pay $6 to $7. This entrée cost $10.99 and came with very little chicken. When compared with other restaurants, the value of this restaurant's fare just isn't there. The entire bill came to $42 before tip including drinks.

We may return to try wings as a take-out item. To me, it seems there has to be some redeeming quality to this restaurant, but I wouldn't count on it.