Cinder, a beer and cider focused bar and pizza kitchen, will open at 1500 Locust Street this summer.
Teddy Sourias (BRU Craft & Wurst, U-Bahn, Uptown Beer Garden) is looking to open Cinder at 1500 Locust Street late June to mid July this summer.
Rustic pizza will be the big menu focus, using creative and classical toppings will be prepared in custom-built wood-fired pizza oven. Plus local cheese and charcuterie boards, variety of mussel preparations, elegant-yet-approachable appetizers and small plates. Dishes will be created in an open kitchen facing the dining room with focus on local ingredients.
Beer will be poured from full custom design system housed in copper pipes. They aim to meet the growing regional demand for boutique and super-premium artisanal ales and ciders. This new genre of bar takes elements of higher-end wine and cocktail bars and mixes them with inspiration from Belgium beer bars. The focus will be on unique beer and cider program that identifies key styles that customers are passionate about, while serving them in a sophisticated yet approachable environment.
Instead of spreading the taps across the board, Cinder will keep a tight focus on five major areas starting with ciders and wild ales, and continuing with farmhouse and abbey ales plus golden hoppy beers. The final six taps will be free-form for seasonal desires like strong/barrel aged in winter and fruity in the summer.
Cinder will also offer a wine list, custom cocktails using local spirits, fruits, herbs and mixers.
Alex Bokulich (Cooperage, The Trestle Inn, BRU Craft & Wurst) has been named Director of Operations and Beer Manager. Executive Chef and other team members will be announced closer to opening.
They will also have happy hour, brunch on the weekends, and catering available.
There will be indoor and outdoor seating, with a maximum capacity of 2,400 square feet.
Sounds like a great new addition to the Philadelphia bar scene, especially for cider lovers. More as we have it.