Wolf’s Ridge Brewing Opens Taproom KitchenJune 30, 2016 1:00 pm Rebecca Wagner
Wolf’s Ridge Brewing has officially rolled out its new taproom kitchen.
The restaurant and craft brewery opened its 215 North Fourth Street location back in 2013, adding the sizable taproom space in 2015. Father-and-son founders Alan and Bob Szuter have recently installed a 375-square foot taproom kitchen, which opened to the public last week.
The menu is focused on the taproom experience, where the ambiance is geared more towards the beer community. It’s more casual and fluid than the full sit-down experience found in the front room. The menu has developed in that same vein, with the majority focused on shareable snacks, sandwiches, and small plates. The menu has been in conceptual development for the past five to six months.
The current taproom menu is the same as the main Wolf’s Ridge restaurant’s daytime lunch menu. The menu crossover is to make sure the kitchen has some synergy, in lieu of having three completely different menus for the connected spaces. Selections will be changed seasonally.
Popular dishes the kitchen has brought back include the mole braised pork shoulder, duck confit tacos, and spicy habanero cheesecake. Small plates include heartier dishes like IPA steamed mussels and pork pate alongside lighter fare, like mixed greens and grilled caesar salad.
“We’ll be watching what our customers are looking for and changing the menu that way as well,” said Bob Szuter.
Initially, there will be no food-and-beer pairings, but once the staff establishes a steady routine, they may make an appearance. For now, focus is on crafting the full taproom experience and maintaining top-notch service.
Wolf’s Ridge’s taproom hours are Tuesday through Thursday from 4pm to 11pm, Friday from 3pm to midnight, Saturday from noon to midnight, and Sunday from noon to 10pm.
For more information, visit www.wolfsridgebrewing.com.
All photos by Walker Evans.
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