Hey all you brunch fanatics! We’re here to share the latest new, there is a new player in the competitive Philadelphia brunch game. Cinder Copper & Lace at 1500 Locust Street opened in December 2016 and recently added a brunch menu crafted by their New Executive ChefOliver Munguia who joined the team in March 2017. Cinder was designed around ciders and sour beers, as well other varieties of craft brews on the 32 taps and 70+ bottles as the latest concept by Teddy Sourias of Craft Concepts (BRU Craft & Wurst, U-Bahn, Uptown Beer Garden, Finn McCool’s Ale House) .
“A chef’s dish is only a success if you can’t wait to try what they have coming out next,” said Munguia. “We will continue to focus on pizza, cheese/charcuterie, and mussels, but Oliver taking stewardship of our kitchen team gives us a tremendous opportunity to diversify and expand our small plates options,” said Craft Concepts Group Director of Operations Alex Bokulich.
“I’m excited to have the opportunity to do what I love most and cook good food with good people,” said Munguia. “I intend to bring a new and exciting twist to your traditional bar food. I love to try different things that will pair with Alex’s extensive selections at the bar, but dishes that will also surprise you.”
Munguia has been calling the kitchens of Philadelphia home for over 14 years. His extensive experience in Philadelphia’s culinary scene stems from work at Reef, Green Eggs Cafe and Melograno (with Chef Gianlucas Demontis). We had to stop by to check out the new brunch menu. We were greeted by Manager Brian Vereb who was proud to share that the new pine boards for beer flights and walnut boards for tasting boards were crafted by his own hand! Flights are available with 6 or 8 beers. Even owner Teddy Sourias put his own blood, sweat, and tears into the restaurant by crafting the custom tables and chairs.
Cinder is most certainly a restaurant for beer lovers. Beers flow daily from their full custom design system housed in copper pipes. The bar also offers 10 wines by the glass and over 20 wines by the bottle. They’ve got a 2,400 square foot bar and dining room seats 34 on custom built high-tops and 34 on low-tops and banquets, with 16 at the bar.
“Our draft menu is the jewel of our establishment- a fully custom 32 tap system, with beer run through copper pipes to a steel draft box behind the main bar, “said Director of Operations Alex Bokulich.“Our primary focus is on two styles that we feel are at the forefront of beer/beverage culture in America today: wild/sour beers, with eight choices encompassing Belgian classics and the cutting edge of American craft, and natural/craft ciders, with six choices displaying both traditional French & Spanish products counterpointing a full slate of PA estate grown and pressed products from local farmers and artisans. These taps will round out with a half dozen Belgian & American craft Farmhouse & Abbey ales, specific lines/profiles rotating to fit with the seasons, and the final twelve split between Crisp and Golden- focused on the new wave of American craft lagers, as well as the best and freshest IPA’s available, and Rich & Malty, displaying session/mild amber ales and lagers, all the way to behemoth imperial stouts.”
And don’t worry they’ve got some great brunch cocktails too.We tried The Flip made with Carpano Antiga, Stout, Whole Egg and Nutmeg, and Pepper Bloody made with peppercorn infused vodka, house mix and a old bay rim. Other popular cocktails include The Mose with tequila lime and rose; Bright Eyes with bourbon, egg white, absinthe and lemon; and Georgia Peach with vodka, lemon, Peach and iced tea.
Besides being known for its extensive selection of beers on tap, Cinder has gained quite some recognition for their rustic pizza on the menu, using creative and classical topping these pies are fired in a custom-built wood-fired pizza oven.
Brunch pizzas include Bacon Pizza with fried egg, guanciale, carmelized onion, cheddar cheese, and black pepper; Sausage Pizza with scrambled egg, pickled red onion, tomato sofrito and pepper jack cheese; Croque Madame Pizza with fried egg, proscuitto, gruyere, and dijonnaise; and Steak & Eggs Pizza with sous vider hanger steak, bell pepper, onion, and chimicurri. We sampled the Charred Corn Pizza with white bean hummus, tomato, and arugula.
Cinder is also serving up a variety of “benny’s” with a side of greens and hasbrowns they include the Tartufo Benedict with portobello, shitake, and porcini mushrooms as the base topped with poached eggs and truffle hollandaise. They’re also serving a Classic Benedict with proscuitto and a unique Cuban Benedict with mojo pork, spicy pickles, dijon, and orange-hollandaise.
If you’re feeling like a bottomless pit, then we dare you try to conquer The Dagwood breakfast sandwich. Inspired by the popular cartoon, this sandwich is piled high on a brioche bun with a folded omelet, sausage, hash browns, sriracha mayo, and spicy pickles. It stands approximately 7-8 inches tall and is held together with a steak knife speared down the middle. Our favorite dish for brunch, however, was the French Toast Shooters. Served in beer flight glasses these french toast sticks come with a variety of dipping sauces including strawberry foam, maple syrup, white and milk chocolate.
Delivery from Cinder is now available via Caviar and they also offer OpenTable reservations. Brunch is served Saturday-Sunday 10:00 am- 2:00 pm and Lunch/Dinner is served everyday from 3:00 pm- 2:00 am. Keep an eye out for the debut of daily wood-fired pizza specials that capitalize on seasonal and local ingredients. Cinder‘s Happy Hour runs Monday through Friday, from 4:00 – 6:00 pm and from the bar, enjoy 32 drafts of ciders, sours and wild ales for $3 off, plus 16 varieties of wine by the glass for $3 off.
From the kitchen $5 Snacks include:
Sriracha Wings – Sambal, Sriracha, Ranch
Duck Spring Rolls – Cherry Chutney, Spiced Horseradish, Fig Jam