In this column, we recently noted Jerry Morris and Tom Halfast's March-time sale of the Underground and Brewer's Republic complex (110-112 N. Nevada Ave.) so they could refocus efforts on opening Cerberus Brewing Company (702 W. Colorado Ave., see Facebook page).
Currently, that's on track to happen around July's end, says brewer Joshua Adamski, formerly Brewer's Republic's GM.
He hosted us for a sneak peek of the nearly 4,000-square-foot, two-story building, which inhabits a former veterinary hospital on the ground floor and apartments on the top floor. Guests will enter off a parking area on the west side, which will also host a gaming area (cornhole, bocce) and abut an expansive patio. Overhanging it, a beautiful beetle-kill-pine eave commands attention, running diagonally downward.
Inside, an upstairs lounge and dining area collectively will seat around 50 guests and a downstairs barrel-aging room will host small functions. The remainder of the downstairs is off-limits, reserved for the kitchen and 7-barrel brewhouse. A total of 24 taps will lead upstairs: 14 house beer taps and four house soda taps plus six guest taps.
Adamski, who has 13 years' experience and recently completed Siebel Institute's year-long Advanced Brewing Theory Program, says he favors hoppy beers stylistically and will brew "a lot of IPAs." He'll also produce some saisons, he says, plus lagers and eventually barrel-aged sours. He doesn't prefer to brew ambers or browns, but will supplement as needed with the guest taps and a high-end bottle menu.
To properly complement the beers, Cerberus has hired former Broadmoor banquet chef de cuisine Mark LeFebvre as executive chef. Among resumé points, LeFebvre graduated from New York's Culinary Institute of America and gained more four- and five-star experience at Asheville, North Carolina's Inn on Biltmore Estate and Kohler, Wisconsin's The American Club.
"First and foremost, I'm focused on making sure everything is executed properly," says LeFebvre. "I'm very big on doing things right and not taking shortcuts."
That said, most everything will be made in-house and LeFebvre envisions regular updates to a one-page, "ever-evolving" menu to highlight seasonality with specials. He says he'll buy produce from Arkansas Valley Organic Growers; beef cuts from Salida's Scanga Meat Company; cheese from Fruition Farms; plus local aquaponic lettuce and assorted goods from smaller farms and Denver's FreshPoint distribution.
No surprise, he also plans to incorporate beer into the food with such touches as a stout-balsamic reduction, beer cheese soup, citrus IPA braised pork belly and a signature, hop-infused crème brulée. Other selections will include a beef-marrow-bone app (with pickled Palisade peach relish, in season), salads, a grass-fed beef or lamb burger, and a handful of entrées.
LeFebvre sums it all up as "fun and innovative pub fare with touches of new age and classical techniques."
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