Beer, Food & The Vibe, Here’s Everything You Need to Know About Cinder
Rittenhouse’s new cider/sour bar and artisanal pizza kitchen is now open and features ciders and wild ales on the 32 taps and 70+ bottles. Three bell chef rated Jonathan Petruce and his culinary team are creating pizzas, mussels, salads and small plates in the open kitchen focusing on local ingredients. Rustic pizza featuring creative and classical toppings are fired up in the custom-built wood-fired pizza oven.
Beer is poured from the full custom design system housed in copper pipes. The bar also is pouring 10 wines by the glass and over 20 wines by the bottle. The stylish and sophisticated 2,400 square foot bar and dining room seats 34 on custom built high-tops and 34 on low-tops and banquets, with 16 at the bar.
What’s There to Drink At Cinder?
- Wild Ales – 8 choices
- Farmhouse & Abbey Ales – 6 choices
- Natural Ciders – 6 choices
- Crisp & Golden – 6 choices
- Rich & Malty – 6 choices
What’s There To Eat at Cinder?
Three bell-rated chef Jonathan Petruce will serve as Executive Chef at Cinder. Petruce recently worked with Craft Concepts as the pop-up chef for the summer at Uptown Beer Garden. Petruce’s opening menu at Cinder includes elevated versions of casual favorites.
Petruce’s opening menu focuses on four key areas, with specific menu selections below:
- Wood Fired Pizzas – top quality ingredients and exciting combinations (10 varieties, $11-18)
- Artisinal Cheese & Charcuterie – emphasizing local producers ($12-45)
- Mussels- four different preparations inspired by our “core” draft styles (4 varieties, $14)
- Small plates- ‘haute cuisine’ that’s also easy and approachable (12 varieties, $9-18)
What’s the Vibe at Cinder?
Cinder features an accessible industrial interior with polished concrete floors, abundant stone and copper used in design and structural elements, smoky-greyish blue tones, comfortable bar stools, 30-foot black walnut bar, custom built bar stools, custom wood tables and lush banquettes. Custom light fixtures were personally designed by Sourias himself.
Interior design was by Teddy Sourias (owner) with Dimitri Armenakis, plus additional support from Masterminds Agency, the branding agency that helped conceptualize and name BRU and U-Bahn. Dimitri Armenakis from Lance Kramer & Associates, who designed U-Bahn, Cin Cin, Kitchen Bar and Nectar, was the architect for the project.