A family business with Newcastle roots going back to 1883, Earp operates out of Carrington's Barrel Hall — distilling on-site, then pouring the results in cocktails and a seasonal share menu. The Dawson's Oyster Gin, made with local oysters, saltbush and sea celery, says plenty about the regional instincts at work. Thursday happy hour and Sunday long lunches make it easy to linger.
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