Following the release of the opening date (it's June 13) the opening menu for DryHop Brewers is ready. Broken up into five sections (Handfuls, Fork & Knife, Brewer's Favorites, Between Bread, Sweets), chef Pete Repak's menu is a combination of rustic farm-to-table fare and trendy bar snacks and larger plates.
There's a brittle (with peanuts, almonds, pepitas, bacon, and chilies), a poutine (with bacon, cheddar, scallions, and sausage gravy), and a wild boar porchetta (with ricotta gnudi, fennel-arugula salad, peach mostarda, and ham hock gravy). The chimichurri marinated hangar steak comes with marrow beignet; the fried chicken is served with collard doughnut alongside.
Head Brewer Brant Dubovick's opening beer menu is also ready. Six DryHop-exclusive varities will be available to sip on site or in to-go growlers: Shark Meets Hipster (wheat IPA), Batch 001 (cream ale and steam beer hybrid), Velvet Divorce (Czech pilsner), Judge (American pale ale), The Angry Samoan (coconut milk stout), and Vampire for Your Love (saison).
Beers will available to go on Saturday, June 8 for two hours (1-3 p.m.); the whole place opens up on Thursday, June 13.