SEATTLE — When Reuben’s Brews launched a decade in the past, the brewery’s sole focus was crafting beers from the glass backwards. Occupying a small warehouse area in Ballard, the beer was greater than sufficient to maintain the tiny group—Adam Robbings and his brother-in-law Mike Pfeiffer—out of hassle. Quick ahead to the current, and the brewery now gives 25 rotating faucets together with its personal cider and onerous seltzer at its Taproom on 14th AvenueNW. Enjoyably increasing individuals’s love of beer since 2012, founders Adam and Grace Robbings are proud to announce the following step within the evolution of their brewery: meals.
“We determined to open a brewery as a result of we loved creating and sharing our beers, and we cherished pouring delight and bringing neighborhood collectively,” says Adam. “Reuben’s Eats is a chance to create new recollections and deepen relationships, and it’s an opportunity to strengthen neighborhood, now each across the desk and on the bar. We’re excited which you could now depend on us to be there to pair our award-winning brews with nice meals, day-after-day.”
For the previous few weeks, guests to the Ballard tasting room can have observed a conspicuous addition to the patio: a 16-foot meals truck emblazoned with a colourful Reuben’s Eats signal. Inside this kitchen on wheels, the brand new meals group has been working tirelessly to get all the things working easily, and on Friday, December ninth, it opens to the general public with a full menu of mains and sides designed to pair with beers. A few of them even use beer as an ingredient.
Reuben’s Eats is open for dinner service (4 – 8 p.m.) Monday via Friday, and each lunch and dinner (11 a.m. – 8 p.m.) on Saturdays and Sundays. Starting within the spring, Robbings says that the meals truck will serve lunch and dinner seven days per week and can often function specials along with staple choices like a bratwurst made with Reuben’s Pilsner, a wonderfully crispy fried rooster sandwich, a mushy pretzel served with mustard and beer cheese, and doughnut holes accompanied by huckleberry compote and whipped crème fraîche.
Main this new eating idea are Kirsten Ohlendorf, a Seattle native and former meals truck proprietor with a meals and beverage background that spans varied roles, and Mark Abrahamsen, a 13-year veteran of Seattle’s restaurant scene. The 2 met whereas working on the acclaimed Wallingford restaurant Tilth, and their careers have crossed paths a couple of different occasions since.
“I’m an advocate for the Gradual Meals motion and for common mindfulness because it pertains to our interactions with meals, from the sphere to the desk,” says Abrahamsen, who sources many of the Reuben’s Eats elements from native growers, producers, and purveyors like Bavarian Meats, Firefly Kimchi, and Sea Wolf Bakery.
“We’ve approached recipe improvement for our meals the identical means we’ve all the time approached our beers: unbound by constraints, with an unwavering deal with high quality. And whereas our menu will evolve over time and periodically embody specials, we’re particularly excited to be a reliable choice for excellent meals, day-after-day.”
About Reuben’s Brews
Adam and Grace Robbings opened Reuben’s Brews in 2012, after an award-winning homebrewing profession, naming it after their first baby, Reuben. At their household brewery they brew from the glass backwards: designing every beer with intention, unbound by constraints. They know that making that additional effort is value it. From on a regular basis favorites to modern new releases, they wish to share a love of discovery. Reuben’s Brews. Beer Unbound.
The Reuben’s Brews Taproom (5010 14th Ave. NW) is open every day 11 a.m. – 10 p.m., that includes an expanded outside seating space and To-Go Retailer. Go to reubensbrews.com for particulars, and comply with @reubensbrews on Instagram, Twitter, and Fb for updates.
