The much-anticipated Euclid Hall Bar and Kitchen [2]---Jennifer Jasinski and Beth Gruitch's (Rioja [3] and Bistro Vendôme [4]) beer hall---is slated to open in early August, but I walked the space yesterday. The duo has taken a cave of a building (a former Martini Ranch location) and given it a sense of light and air---and mountain views. Once opened, the historic two-level structure will hold an estimated 130 seats, plus two bars---one upstairs, one downstairs---and an open kitchen. (Keep tabs on construction via Facebook [5].) Chef de cuisine Jorel Pierce will man the day-to-day operations, and he and Jasinski have worked closely on the à la carte menu. Look for beer, keg wine from the Infinite Monkey Theorem [6], and tavern-style eats along the lines of house-made sausages, schnitzels (can't wait to try the chicken and waffles version), and riffs on poutine, the Canadian mash-up of fries, brown gravy, and cheese curds. Even dessert gets the beer-hall treatment, with car-bomb floats, banana-funnel-cake fritters, and waffle ice cream sandwiches. Trend Watch: Jennifer Jasinski's bretzel dough (created for Euclid Hall's brat burger and the fried pies) is in keeping with a recent New York Times report on the soft pretzel [7] trend. The comfort food is popping up elsewhere too: The soon-to-open Park & Co. (Park Burger [8]'s second, more expanded location at East 17th Avenue and Pennsylvania Street) has a soft pretzel on the menu, and Snooze [9] has a pretzel roll in the works. We also grubbed on Matt Selby's (Vesta Dipping Grill [10]) foie gras “hot dog” in a pretzel bun at the last 50top [11] dinner. 1317 14th St., 303-595-4255