Philadelphia

New Restaurant Coming to Rittenhouse – Pizzas, Beer and a Dining Room in the City’s Popular Bar Block

 Finn McCool, with it’s chill crowd, slowly built a crowd over the years. The Sourias family then opened BRU Craft & Wurst, U-Bahn, Uptown Beer Garden with son Teddy Sourias operating the later three. This year they’re expanding again with the new Cinder,

which is taking over the spot where Wolf’s Market had been for years (r), and closed about a year ago.

CONCEPT –
Artisanal
beer/cider bar and pizza kitchen that will spotlight on ciders and wild
ales on the taps. Food will be prepared in open kitchen using local
ingredients.  Rustic pizza using creative and classical toppings will be
prepared in custom-built wood-fired pizza oven. Beer will be poured
from full custom design system housed in copper pipes. Other features
will include wine list, custom cocktails using local spirits, catering,
brunch and happy hour. Presented by the group that brought you BRU Craft
& Wurst, U-Bahn and Uptown Beer Garden.

ADDRESS –
1500 Locust Street (Philadelphia, PA 19102)

ENTRANCE –Main
entrance is where Wolf’s Market main door was, to the right of the 1500
Locust residences (when you are facing the building) 
Randomly Fergie was riding his bike by and Teddy invited him in to check out the space, which is down to the dirt floor. 
Here are the DEETS
SQUARE FOOTAGE –
2,400

CAPACITY AND SEATING –
TOTAL inside, 65-75
TOTAL outside, 12-20

BREAK-DOWN (ESTIMATES):
– Bar, approximately 20
– Hightops in bar area, 8-10
– Dining Room, 30-40
– Private Dining/Chef’s Table, 12-14
– Banquets, plus mix of two and four tops, with larger Chef’s table

OUTSIDE SEATING –
Yes

LAYOUT –
One
big open space with the bar to the right of entrance with hightops in
the front window area; dining space and banquettes in center of room and
to the left of entrance; open kitchen to the left behind the dining
banquettes; one smaller dining area in the back of restaurant for chef’s
table/private dining.

FOOD –
Rustic
pizza with creative and classical toppings and ingredients, plus local
cheese and charcuterie boards, variety of mussel preparations,
elegant-yet-approachable appetizers and small plates. Dishes created in
open kitchen facing the dining room with focus on local ingredients.

BEER PROGRAM CONCEPT –
Cinder
aims 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.

FOOD AND BEER –
The
artisanal pizza is the perfect food to eat with any type of beer or
cider, particularly the sours and Belgian styles that we will be going
in depth into, and to accent that menu with mussels, local cheese,
charcuterie, and elegant-yet-approachable appetizers.

BEER TAPS –
30

Cinder will feature a custom beer brewed by Coppertail (Tampa, FL)- they
will do custom batches of their “Floridia Weisse” tart wheat ale, each
batch finished with different fruit!  More info on this coming. 

ANTICIPATED OPENING –
Late June to Mid July 2016