The much-anticipated Euclid Hall Bar and Kitchen
---Jennifer Jasinski and Beth Gruitch's (Rioja
and Bistro Vendôme
) 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
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
, 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.
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
trend. The comfort food is popping up elsewhere too: The soon-to-open Park & Co. (Park Burger
's second, more expanded location at East 17th Avenue and Pennsylvania Street) has a soft pretzel on the menu, and Snooze
has a pretzel roll in the works. We also grubbed on Matt Selby's (Vesta Dipping Grill
) foie gras “hot dog” in a pretzel bun at the last 50top
1317 14th St., 303-595-4255