The former laundromat that will soon house The Hog's Apothecary. [Photo: Facebook]
The EBX has a thorough report on the forthcoming The Hog's Apothecary, a beer hall planned to hit Temescal's 40th Street corridor in late April or early May. Owned by John Streit (a Pizzaiolo and Pizzeria Delfina-trained pizza chef who last helmed Emeryville's Rotten City Pizza) and Bradford Earle (currently the bar manager at Piedmont Avenue's Park Avenue Bar & Grill), the 50-seat spot will feature a menu of 7-12 housemade sausages in varieties like house-smoked andouille and chicken-pancetta with chanterelles and figs. Housemade mustard and sauerkraut, as well as Bavarian-style soft pretzels, salad, and a few appetizers, will round out the menu; Streit says he's considering expanding to entrees beyond tubesteaks, but will do so only if customers demand it.
On the beverage side, the owners are planning a whopping 32 taps of craft beer (including two hand-pump casks reserved for brews made especially for the restaurant), as well as four draft wines and three taps for cider and/or root beer. All beer selections will come from American microbrewers, with an emphasis on West Coast and Bay Area suds.
The space was formerly a laundromat called Da House of Suds, as well as an adjacent warehouse; Streit and Earle have gutted both and are doing a full buildout that will include dartboards and a 14-foot-long shuffleboard table. With Preeti Mistry's Juhu Beach Club planned for the neighborhood around the same time, it's an exciting moment for Temescal.
· Lots of Sausages and Lots of Beer at The Hog's Apothecary [EBX]
· First Word: The Hog's Apothecary [~ ESF ~]
· The Hog's Apothecary [Facebook]