The beer is flowing and pizzas are baking at the revival of Dock Street
, which opened Monday at 50th Street and Baltimore Avenue in West Philly (701 S. 50th St., 215-726-2337). Dock Street's history, in a nutshell: Husband-and-wife/owners Rosemarie Certo and Jeff Ware began bottling Dock Street in 1986. Four years later, they opened a brewpub on 18th Street near Logan Circle - where Public House is now. They sold both the brewpub and the bottling name in 1998, but in 2002 - around the time the brewpub closed - they got their brand name back. (Other operators succeeded in running the brewpub operation into the ground; one successor company, Independence Brew Pub, was shut down recently.) Meanwhile, Certo and Ware opened Pizza Rustica on Chestnut Street near 36th in University City. After selling that, they found an old West Philly firehouse - formerly a farmer's market - and set out trying to open a brewpub. Took more than two years to clear neighborhood objections. The result is a high-ceilinged space whose walls still have the familiar tan tiles of a city public-safety facility.
Menu focuses on wood-fired pizza, salads and a couple of sandwiches - and eventually Dock Street's famed trio fries (white and sweet potatoes, plus fried leeks). No mixed drinks; all it serves are six beers brewed on the premises - you can see the process from the dining room - plus some Pennsylvania wines. It's open for lunch and dinner, daily expect for Sundays.
Brewer is Julius Hummer, whose father, David, was a founder of the craft Boulder Brewing in Colorado. Hummer, whom most will look up to (he's 6-foot-7), hit the ground running here. First order of business was brewing, and not searching for an apartment. For a bit, he crashed on a sofa at Dock Street.
Out and around Jose Pistola's
, a Mexican taqueria-slash-beer bar, replacing Copa Too at 263 S. 15th St., is shooting for a Wednesday opening. Owner Joe Gunn - hence the name - says to expect 100 bottled beers plus reasonably priced tacos and burritos.
Flip & Bailey's will fill the former Wild Onion space (900 Conestoga Rd., Rosemont); target is October. Owned by the guys from Kelly's in Bryn Mawr, this will be a trilevel operation, including an upscale bar in the basement and family-friendly dining.
This week marked the softest of soft openings for two bar-lounges: Knock (12th and Spruce Streets), from brothers Bill and Steve Wood, formerly of Woody's Bar, and Makers Local (13th and Buttonwood Streets), a long-in-the-works tap near Spring Garden Street. And Tuesday is the projected soft opening of Triada, a resto-lounge at 120 Market St., replacing Suede. More details on these as the soft openings become firmer.
Dave Magrogan of Kildare's and Doc Magrogan's is hoping for a mid-September opening of Grady David's, a regional American in the old Waynebrook Inn at Routes 10 and 322 in Honey Brook, Chester County. Magrogan, naming it after his 3-month-old son, says the menu will focus on local, seasonal ingredients.
Ari Weiswasser, 28, most recently executive sous chef at Striped Bass after turns at New York's Gilt and Daniel, has been named executive chef of Pearl, due to open in late September or early October at 1904 Chestnut St. It's from Old City's Red Sky people; Michael Salvitti, Red Sky's executive chef, will become corporate chef overseeing both restaurants, while Pat Lyons will be promoted to exec chef at Red Sky.
New chef giving a more Latin flavor at Azure
in Northern Liberties: Julio Rivera, an alum of the late Vega Grill and ¡Pasión!, plus Alma de Cuba.
Contact columnist Michael Klein at 215-854-5514 or firstname.lastname@example.org. Read his recent work at http://go.philly.com/michaelklein.