Friday, July 31, 2015

The line on Bru on Chestnut Street

The wurst is yet to come on Chestnut St.

The line on Bru on Chestnut Street


After a trial run on St. Patrick's weekend, the German-style beer garden Bru is expected to open Saturday, March 23 at 1318 Chestnut St.

It will enliven the fairly dead block between Juniper and 13th Streets. The location previously was the Mitchell & Ness retail shop, a double-wide storefront.

It's actually two joints in one: a wood-clad bar with 32 taps carved into a tree as well as a beer garden with bench seating, walk-up counter, oversize garage door facing McGillin's on Drury Street, and a six-tap computerized beer system on the wall.

The main bar has electrical outlets wired in near the seats, all the better to plug in a laptop, phone or iPad, said ownerTeddy Sourias, who owns the Finn McCool's Pub and Prime Lounge at 12th and Sansom Streets.

The six drafts on the wall will be run off of iPads. You buy a "brew card" and swipe to select what and how much you want.

Chef Matt Buehler offers smaller plates: Potato and Green Apple Pancakes (Horseradish Sour Cream); Bavarian Pretzels (Smoked Emmentaler Fondue); Ham and Arugula Salad (Westphalian Ham, Cambozola Cheese, Apple); Smoked Salmon and Watercress Salad (Roasted Beets, Butterbrot, Mustard Vinaigrette); Pork Meatballs with Sauerkraut Currywurst; Knockwurst (Curry Ketchup, Fries)

Shared Plates are: Zwiebelkuchen (flatbread, with Bacon, Apple, Cambozola Custard); Charcuterie Plate (Westphalian Ham, Dry cured sausage, Liverwurst); Cheese Plate; Vegetable Plate (Pickled, Roasted, and Raw Vegetables)

Sandwiches include a daily wurst; Roasted Mushroom (Muenster Cheese, Charred Onion, Potato Roll); Doner Kabob (Lamb Shoulder, Pickles, Yogurt Sauce, Flatbread); Fried Liverwurst (Charred Onion, Mustard, Sourdough); and wurst plates.

Mains are Fried Trout (Braised Romaine, Fried Egg, Anchovy Dressing); Roast Chicken (Spatzle, Charred Onion); and Jagerschnitzel (Mushrooms, Bacon, Sour cream)
We encourage respectful comments but reserve the right to delete anything that doesn't contribute to an engaging dialogue.
Help us moderate this thread by flagging comments that violate our guidelines.

Comment policy: comments are intended to be civil, friendly conversations. Please treat other participants with respect and in a way that you would want to be treated. You are responsible for what you say. And please, stay on topic. If you see an objectionable post, please report it to us using the "Report Abuse" option.

Please note that comments are monitored by staff. We reserve the right at all times to remove any information or materials that are unlawful, threatening, abusive, libelous, defamatory, obscene, vulgar, pornographic, profane, indecent or otherwise objectionable. Personal attacks, especially on other participants, are not permitted. We reserve the right to permanently block any user who violates these terms and conditions.

Additionally comments that are long, have multiple paragraph breaks, include code, or include hyperlinks may not be posted.

Read 0 comments
comments powered by Disqus
About this blog
Michael Klein, the editor/producer of, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here.

Michael Klein
Latest Videos:
Also on
letter icon Newsletter