Construction is well underway at Center City’s wood-fired-pizza-mussels-and-fancy-beer emporium, and after nearly six months of work, Cinder is nearly complete.
As expected, Teddy Sourias of Craft Concepts (BRU Craft & Wurst, U-Bahn, Uptown Beer Garden, Finn McCool's Ale House) transplanted his Uptown Beer Garden chef Jonathan Petruce to Cinder’s open kitchen where he’ll, once again, man a wood-fired oven—this one pumping out al pastor pizzas with pork shoulder, mozzarella, pineapple, jalapeno, and cilantro, and saison mussels loaded with P.E.I.s, chickpeas, dried apricots and saffron.
Like Sourias’s other spots, beer will be the focus here as well; he describes Cinder as a "concept that hybridizes our favorite elements of Belgian beer bars, wine bar/pizza kitchens, and good old American Craft gastropubs." So GM and beverage manager Alex Bokulich put together a 32-tap list of wild ales, farmhouse/Abbey ales, natural ciders, "crisp & golden" options, plus "rich and malty" brews. Between 30-50 ciders, sours, and easy-drinkers will be available by the bottle along with 10 wines by the glass.
Sourias partnered with Dimitri Armenakis from Lance Kramer & Associates and Masterminds Agency for the build-out: expect lots of walnut, stone, copper, and smokey greyish-blue tones throughout.
Cinder will be open daily for lunch, dinner and night-drinking. Happy hour and brunch will follow soon after.
Check back for pictures and opening menus.