Cinder Now Open, Brining Ciders, Sours And Artisan Pizza To Rittenhouse Square

PHILADELPHIA - Nov. 16, 2016 - PRLog -- Teddy Sourias of Craft Concepts (BRU Craft & Wurst, U-Bahn, Uptown Beer Garden, Finn McCool's Ale House) announces the opening of Cinder today at 1500 Locust Street. The Rittenhouse cider/sour bar and artisanal pizza kitchen features ciders and wild ales on the 32 taps and 70+ bottles. Three bell chef rated Jonathan Petruce and his culinary team will prepare pizzas, mussels, salads and small plates in the open kitchen focusing on local ingredients. Beer will be poured from full custom design 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's is open 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 brunch menu.

OPENING TAP LIST

2SP The Russian
AleSmith Pilsner
Allagash Farm to Face *
Anderson Valley Hop Ottin'
Bell's Best Brown
Big Hill Marmalade *
Boon Kriek
Captain Lawrence Caption's Kolsch
Cascade Elderberry *
Chimay Blue (Grande Reserve)
Christian Drouin Coeur du Lion Pays dAuge Cidre *
Coppertail Florida Jawn *
Del Ducato/Oxbow Oud Brunello
Fat Head's Head Hunter
Forest & Main Paradisaea *
Founders Backwoods Bastard
Frecon Farms Crabby Granny *
Grimm Echoplex *
Half Acre Bucket Brains *
Jack's Pear Cider *
Jolly Pumpkin Calabaza Boreal
Left Hand Milk Stout
Ommegang Abbey Ale *
Prairie Ace
Russian River Damnation
Sidra Castanon *
St. Bernardus Abt 12
Troegs Scratch #265 Fresh Hop Ale *
Weyerbacher Sunday Morning Stout *
Wicked Weed Fille de Ferme *
Wyndridge Rye of the Cider *
Yards Brawler

* Only pouring at Cinder

CUSTOM DRAFTS

Cinder features two exclusive, custom drafts as follows:

Florida Jawn: Cara Flora
Coppertail Brewing | Tampa, FL Florida Weisse | Caracara Orange Hibiscus | 33cl | 3.5%

Jack and the Pear
Hauser Estate Winery | Biglerville, PA Hopped Cider | Pear | Simcoe 16oz | 5.0%

Both were made in consultation with Director of Operations Alex Bokulich.

CIDERS, SOURS AND BAR PROGRAM

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.

Final draft categories at Cinder will include the following 32 lines:

* Wild Ales - 8 choices
* Farmhouse & Abbey Ales - 6 choices
* Natural Ciders - 6 choices
* Crisp & Golden - 6 choices
* Rich & Malty - 6 choices

For wine, Cinder will pour 10-12 wines by the glass with 20 additional by the bottle with a focus on natural and organic wines. Cinder's spirits program will include full bar, with a wide selection of handmade American small batch products.

CHEF JONATHAN PETRUCE

Three bell-rated chef Jonathan Petruce will serve as Executive Chef at Cinder. Petruce recently worked with Craft Concepts as the pop-up chef for the summer at Uptown Beer Garden. Petruce's opening menu at Cinder includes elevated versions of casual favorites - and including Al Pastor Pizza, Pistachio Pizza and Saison Mussels.

Petruce brings 15 years of experience in the kitchen working at M Restaurant, Rae, Meme, and Little Fish (which Travel + Leisure magazine named among the top 20 seafood restaurants in the country). Petruce also was co-chef of Petruce et al which garnered a three bell rating from Philadelphia Inquirer's Craig Laban and a three star rating from Philadelphia Magazine.

This past summer, Petruce was brought in to consult with Craft Concepts as the pop-up chef for Uptown Beer Garden's second season. After Uptown closed for the season, Petruce was tapped to help complete the team for Cinder. At Cinder, Petruce takes the lead in the kitchen - where the offerings focus on rustic pizza with creative and classical toppings and ingredients, plus local cheese and charcuterie boards, a variety of mussel preparations, elegant-yet-approachable appetizers and small plates.

"I've been wanting to run a pizza-focused kitchen for many years, so this definitely is an exciting opportunity," said Petruce. "Look for a menu with some traditionally casual food but in a fun and upscale way - like al pastor pizza, cheeseburger pie, jalapeno poppers and fried chicken thighs. I'm looking forward to keeping the food as interesting as the great beverage program Teddy and Alex (Bokulich) have lined up."

VIBE

Cinder features an accessible industrial interior with polished concrete floors, abundant stone and copper used in design and structural elements, smoky-greyish blue tones, comfortable bar stools, 30-foot black walnut bar, custom built bar stools, custom wood tables and lush banquettes. Light fixtures were personally designed by Sourias himself. At the back of the bar is a private dining area that can be roped off for special occasions and VIP guests. In the warmer months, the custom windows will open on to Locust Street, and Cinder will offer ample sidewalk seating.

DOWN THE ROAD

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.

At this time, Cinder is walk-in only and is not taking reservations. For more information, call 267-761-5582, visit www.cinderphilly.com, follow @cinderphilly on Twitter and Instagram, and like Cinder onfacebook.com/cinderphilly.