The Moyers are aiming for an opening date of the first week of October for the 6,000 square-foot tap room and restaurant which will be spread out on two floors and will offer more than 40 beers, mainly small-batch American beers and keg-only brews not available in liquor stores. The menu will cover an array of pizzas, pastas, sandwiches and salads along with small bites and appetizers designed to pair well with beers. Kyle Moyer says the menu won't necessarily be entirely Italian, but "the theme behind the food is to be like mamma's cooking."
Chef Matt Selby of Central Bistro + Bar is consulting on the opening menu; the kitchen will be run by chef Matt Krascek, whose family has been in the pizza business for more than 50 years and who brings 15 years experience as a professional cook. Moyer met Selby through his brother-in-law Isiah Salazar, who owns Central Bistro.
Although separated from the Sunnyside neigborhood by railroad tracks, RTD has nearly completed a foot bridge connecting the neighborhood to Fox Street and the light rail station is expected to be operational in 2016. Moyer expects his customers to come from Sunnyside, the nearby Highland neighborhood, light rail commuters coming and going from downtown, and "people who are into the new craft beer, wine and spirits revolution."