Tim Spinner and Brian Sirhal have enjoyed a successful run with their portfolio of Mexican concepts Cantina Feliz, La Calaca Feliz and Taqueria Feliz. Now the two are bringing it all back home with just opened Beast & Ale, their updated approach to a greasy spoon that serves “savory classics with a beastly twist.”

The new bar and restaurant picks up where Bisou left off at 4161 Main Street in Manayunk. Before that the bi-level space was home to Gemelli on Main and MangoMoon.

Spinner and Sirhal worked with Canno Design to develop a retro vibe that blends a hunting lodge ambience with that of an all-American hash-house. The downstairs bar area features cozy, tufted high-top banquettes and large antiqued mirrors, while the 16-seat mezzanine has a large antler chandelier strung with colored lights and a gas fireplace. On the second floor, there’s a 40-seat dining room with natural and gold-covered taxidermy, dark blue painted paneled walls, cabernet-colored leather banquettes and large windows that offer view of bustling Main Street and Venice Island outside. There’s also a large outdoor deck off of the second floor dining room that seats up to 28 guests, weather permitting.

For drinks, Beast & Ale’s bar is equipped with eight taps with a rotating selection local and craft beers, and a hand-pump dedicated to Forest & Main brews. With those nine drafts, there’s also a long list of bottles and cans. Classic hand-crafted cocktails run the gamut from Manhattans and Old Fashions to White Russians and Tom Collins, while the wine list is composed of both old world and new world varietals, all available by the glass. The whiskey selection includes bourbons, ryes and Scotches all available by the glass or in flights. Check out the full drink list here.

Former La Calaca Feliz sous chef Matthew Savastano, who’s been bumped up to executive chef at Beast & Ale, worked with Spinner to develop the menu, which features an array of soul-satisfying dishes inspired by Philadelphia's Beef and Ale traditions. The signature Beast Burger is a double-patty behemoth that was inspired by thin griddled pre-World War II-style burgers topped with melted American cheese on a soft pillowy bun. It’s joined on the menu by a fried bologna sandwich; buttermilk-soaked fried chicken served with creamy polenta; beef tartare; fried mushrooms and green beans; hand-cut fries topped with beer cheese; plus soups, salads and more. Check out the full menu here.

Beast & Ale, 4161 Main St., 267-437-3936, www.beastandale.com