Restauranteur Teddy Sourias' new project, Cinder — a cider-focused bar and artisan pizza restaurant, opened Friday, November 11 at 1500 Locust Street.

Sourias is adding Cinder to his portfolio of restaurants, Craft Concepts, which includes Bru Craft & Wurst, U-Bahn, Uptown Beer Garden and Finn McCools Ale House.

The beer and cider program that’s been set up is pretty remarkable. They have a custom 32 tap system which takes their beverages through copper piping to a steel draft box behind the bar. They’ll be featuring drafts in five categories — 8 wild & sour ales from both American and Belgian origins, 6 seasonally rotated farmhouse & Abbey ales, 6 natural ciders that range from France to Spain to American craft ciders, 6 crisp & golden American lagers and IPAs and 6 rich & malty beers that range from session & amber ales to imperial stouts.

The opening tap list has 16 beers, including Allagash Farm to Face, Big Hill Marmalade, Cascade Elderberry, Christian Drouin Coeur du Lion Pays dAuge Cidre, Forest & Main Paradisaea, Frecon Farms Crabby Granny, Grimm Echoplex, Half Acre Bucket Brains, Ommegang Abbey Ale, Troegs Scratch #265 Fresh Hop Ale, Weyerbacher Sunday Morning Stout, Wicked Weed Fille de Ferme and Wyndridge Rye of the Cider. The bar also has two custom drafts — Florida Jawn: Cara Flora (a Weisse from Coppertail Brewing) and Jack and the Pear (a hopped cider from Hauser Estate Winery).

Besides beer and cider, Cinder will also offer between 10-12 wines by the glass with another 20 by the bottle. The wine program is focused on natural and local wines. They also have a full bar with a selection of American small batch spirits.

Chef Jonathan Petruce will serve as the bar’s executive chef. He has previously worked with Craft Concepts at Uptown Beer Garden and comes to the restaurant with over 15 years of experience in kitchens including Petruce et al, Little Fish and M Restaurant. The menu focuses on wood fired pizzas, cheese and charcuterie and mussels. Menu standouts include the al pastor pizza made with marinated pork, pineapple, red pepper and mozzarella and the mussel dishes, which are all made using various types of beer.

“We are essentially combining our favorite elements of a Belgian Beer cafe (our original inspiration), with a wine bar/pizza kitchen (which we think is perfect for the area),” said Sourias. “Our intention is for this marriage to deliver a product that is consistently sophisticated and compelling, but intrinsically jovial and light-hearted.  The perfect place for a date or dinner out on the town, but also comfortable enough to stop in for a pint or glass of wine after a long day (or night)."

The interior is 2,400 square feet with room for 68 and another 16 seats at the custom-built bar and stools. The space has an industrial feel and is adorned with beautiful light fixtures.

Cinder will be open seven days a week from 11 AM – 2 AM. Expect fresh specials and seasonal items to hit the menu in a few weeks. In the coming months, the bar will also be introducing a happy hour and brunch program.  

Cinder, 1500 Locust St.

Photos via Cinder