Looks like Barren Hill Tavern & Brewery’s opening isn’t the only thing generating excitement on the city’s Northwest border. Just a half-mile up the pike — Germantown Pike to be exact — a newly revamped and refreshed Brittingham’s (formerly Brittingham’s Irish Pub & Restaurant) just threw open the doors, too. 

 

New owners Randy Feinberg and David Eckelmeyer have been working on refurbishing the historic property since last March. Founded in 1743, barkeeps there were pulling pints from behind the same bar back when third President of the United States and Declaration of Independence author Thomas Jefferson was still in diapers. Sweeping renovations in recent months have preserved the time-honored pub’s deep roots while simultaneously bringing it up to date. 

 

The moody dark wood paneling and outworn trappings have been removed, and the space is now outfitted with a more lighter and brighter look and feel on the inside. Outside, a large patio, an indoor-outdoor bar and another bar perched atop the roof have been added.

 

Joseph Frost, who’s spent considerable time in the trenches at places like The Ritz-Carlton, Brasserie Perrier, and Georges’ in Wayne, is running the kitchen, and turning out a menu full of fresh takes on classic American comforts and pub fare. Along with burgers, flatbreads and bar snacks like housemade pickles and deviled eggs, Britt’s is now home to one of the Philly suburbs only raw bars, which will offer a daily selection of East and West Coast oysters, and chilled shrimp. Frost has also come up with a handful of creative vegetarian options, too. 

 

For the drinks department, a broad selection of brews are available that ranges from Bud and PBR to craft beers from breweries near and far. Feinberg and Eckelmeyer tapped famed sommelier Melissa Monosoff to assemble the wine list, which is broken down by taste under headings like “dry, full & aromatic” and “bold, rich & meaty.” The cocktail program features original interpretations of classics, like a Smoked Manhattan, Hudson Baby bourbon with Solerno blood orange, Martini or Carpano Antica vermouth, cherry bitters and a spoonful of smoky Scotch whiskey; and Brittingham’s Sweet, pineapple- and vanilla bean-macerated Tito’s vodka served chilled.

 

Happy hours will run from 4 p.m. until 7 p.m. every Monday through Friday, and feature half-price European draughts, and 25 percent off all cocktails and wines by the glass.