The grand opening of the Fifth Street Brewpub’s kitchens has been set for 4 p.m. next Monday, Dec. 2 , but it will be at least early 2014 before the cooperatively owned pub at 1600 E. Fifth St. starts brewing and serving its own beers, its founders said today.
The pub’s kitchen has already begun serving as part of a “soft opening” and will ramp up after next week’s grand opening. The kitchen is under the direction of Liam Hennessy, who served as executive chef at Dayton Country Club until July, when he resigned to help design Fifth Street Brewpub’s kitchen and to develop menus.
Items at Fifth Street Brewpub food menu include Saratoga chips, soups and salads, and pub fare such as the brewpub’s take on the western New York State “beef on weck” sandwich and Hennessy’s signature sandwich, the Salmon Bacon-Egg-Lettuce-Tomato (BELT) sandwich, according to the brewpub’s founders. Dave Tickel, the pub’s manager, said this morning that the pub’s menu will expand in 2014 to include burgers and other pub fare after ventilation hoods are installed in the pub’s kitchen.
In addition to Dayton Country Club, Hennessy has worked in the kitchens of l’Auberge, Harbour Lights, Lincoln Park Grille and Thirsty Dog Brewpub.
The brewpub hopes to be brewing and serving its own beers in early 2014, depending on financing and brewhouse construction, Fifth Street Brewpub’s membership director, Maureen Barry, said this morning.
Fifth Street Brewpub is co-operatively owned and has almost 2,300 member-owners, but it is open to the public as well. Its hours are Monday through Thursday 4 p.m. to 11 p.m., Friday 11 a.m. to midnight, Saturday 11 a.m. to midnight, and Sunday noon to 10 p.m., with kitchen service ending one hour before closing. For more information, call (937) 443-0919.