1500 Locust Street | Philadelphia, PA 19102
Teddy Sourias of Craft Concepts (BRU Craft & Wurst, U-Bahn, Uptown Beer Garden, Finn McCool’s Ale House) announced the opening of Cinder on November 11, 2016 at 1500 Locust Street in Philadelphia. The Rittenhouse cider/sour bar and artisanal pizza kitchen features ciders and wild ales on the 32 taps and 70+ bottles.
Three-bell-rated chef Jonathan Petruce and his culinary team will prepare pizzas, mussels, salads and small plates in the open kitchen focusing on local ingredients. Rustic pizza using creative and classical toppings will be prepared in custom-built wood-fired pizza oven. Beer will be poured from a full custom designed system housed in copper pipes. The bar will also pour 10 wines by the glass and over 20 wines by the bottle. The stylish and sophisticated 2,400 square foot bar and dining room seats 34 on custom built high-tops and 34 on low-tops and banquets, with 16 at the bar.
“Cinder is a unique concept that shines the spotlight on ciders and sours together for a new genre of beer bar,” said Sourias. “We are essentially combining our favorite elements of a Belgian Beer cafe (our original inspiration), with a wine bar/pizza kitchen (which we think is perfect for the area).”
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 a unique beer and cider program that identifies key styles that customers are passionate about, while serving them in a sophisticated yet approachable environment.
“Our draft menu is the jewel of our establishment- a fully custom 32 tap system, with beer run through copper pipes to a steel draft box behind the main bar,” said Director of Operations Alex Bokulich. “Our primary focus is on two styles that we feel are at the forefront of beer/beverage culture in America today: wild/sour beers, with eight choices encompassing Belgian classics and the cutting edge of American craft, and natural/craft ciders, with six choices displaying both traditional French & Spanish products counterpointing a full slate of PA estate grown and pressed products from local farmers and artisans.”
Bokulich continues, “These taps will round out with a half dozen Belgian & American craft Farmhouse & Abbey ales, specific lines/profiles rotating to fit with the seasons, and the final twelve split between Crisp and Golden- focused on the new wave of American craft lagers, as well as the best and freshest IPA’s available, and Rich & Malty, displaying session/mild amber ales and lagers, all the way to behemoth imperial stouts.”
Before the end of 2016, look for beer flights to debut at the bar. In early 2017, look for the launch of a special happy hour food and drink menu, as well as the debut of a special brunch menu. Until then, Cinder will be open during brunch hours (starting 11:00am) with the existing lunch and dinner menu. in 2017, also look for catering, plus the expansion of the cocktail program.
Cinder’s opening hours are seven days a week, from 11:00am to 2:00am. The full menu is available for lunch, afternoon and dinner service. Down the road, Cinder will launch a happy hour and special brunch menu.