Half Acre would helped disintegrate that myth allowing friends to gather while playing boardgames and giving parents a little serenity by providing a space to bring their small children while enjoying a few pints. But they have “all intentions of getting into that kitchen with the same vigor we approach our beers though.”īack in 2008, breweries in Chicago remained a novelty, a place seen reserved for beer nerds. Hop Butcher’s Jeremiah Zimmer tells Eater that it’s too soon to share what they have planned in terms of food, as he and co-founder Jude La Rose will wait until the fall to open. Hop Butcher, a brewery that opened in 2014, focuses on unique IPAs like Blazed Orange (a milkshake double IPA with vanilla and orange), lagers, and stouts. Half Acre can then focus on its Balmoral facility where it ships out beer across the country. The deal allows Hop Butcher to make more beer and have a consumer-facing space to showcase its lineup. Half Acre, which has since opened a larger production facility with brewpub and beer garden on Balmoral, had outgrown its tiny location at 4257 N. The move marks a milestone for North Center and Chicago’s beer scene. The brewpub has remained closed since March 2020. The breweries will finalize the sale in October, according to a news release. Half Acre has sold its space to Hop Butcher For The World, a fellow Chicago brewery that’s lusted for its own taproom for years. The restaurants are best known for offering diners the experience of cooking dry-aged steaks on hot stones.Half Acre Beer Co., the maker of Daisy Cutter and one of the city’s most successful breweries, is leaving its North Center home after 13 years. Stix and Stones launched its Belfast city centre restaurant in 2014 with its sister restaurant based at the Balmoral Hotel opening in 2017. “Our purpose-built dry-aging facility will also allow us to expertly age the pedigree beef for anywhere between several weeks to several months before being trimmed and cut into the finest, premium quality steaks by our master butchers.” “We are working closely with a locally based pedigree farmer who is internationally renowned for his world class methods for growing his rare breeds slowly and naturally to produce the highest quality, best tasting and consistently tender cuts of beef,” she said. “The Butchery allows us to provide an authentic farm to fork commitment to customers that ensures the quality of beef we serve in our restaurants is unparalleled and allows our customers to take home that great depth of taste, flavour and quality when cooking our expertly dry-aged steaks. Kerry added: “The launch of the Stix and Stones Butchery is a major statement of intent as it provides us with full control and traceability of our dry-aged beef in terms of its origin, identity and freedom from disease, growth hormones and harmful bacteria. Margaret Canning’s selection of the must-read business stories straight to your inbox every Tuesday morningĮnter email address This field is required Sign Up That butchery will also supply a selection of the dry-aged beef to several local businesses, including its own Stix and Stones restaurant in the city centre, the Blacks Road-based Balmoral Hotel as well as Millies Gastro Pub in Dunmurry. ![]() The Stix and Stones Butchery features a purpose-built dry-aging facility and will employ two master butchers, an apprentice butcher and customer service assistant.Īmong the product range is beef cuts “with exceptional tenderness, flavour and taste” reared by an award-winning Co Down pedigree rare breed beef farmer. ![]() Kerry Roper, head chef and development chef of the restaurant and butchery, said the opening will also allow its restaurants to be more sustainable, helping to “drastically reduce the environmental impact of how we source our beef with the farmer less than 20 miles away from our Belfast restaurants and butcher shop”. The owners promise customers a ‘farm to fork commitment’ with an authentic, sustainable and fully traceable ‘raised to ready’ range of butchered dry-aged beef. The owners of restaurant Stix and Stones will open a butchery to allow customers to replicate its beef dishes at home.įour jobs have been created during the £250,000 investment in the new site on Wellington Place, Belfast, which will officially launch today.
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