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)