Exclusive: Ian Clark, chef of Jax Boulder, is leaving to open BRU Handbuilt Ales and Eats
"We'll do salads, pizzas, entrees, a few sandwiches, and just about everything will come out of the wood-fired oven," he says. The menu is still a work in progress, but Clark cites a few examples: oven-roasted shishito peppers with sea salt; green bean and gold potatoes with black figs, prosciutto and walnuts; and chicken sausage, caramelized fennel and spinach wood-oven fired pizza.
And that oven will be on display in an exhibition show kitchen, while the brewhouse, walled with glass and accessed by a barn door, will take up a significant amount of square footage on the other side, and a bar will occupy another section in the rectangular space. "It's going to be a killer little brewpub, with lots of funky takes on beer and great food," says Clark, noting that he'll be doing double duty as chef and brew nerd, at least in the beginning. "I'll be doing both to start, but I'm bringing a few guys with me -- former sous chefs of mine -- and they're a really talented group of guys."
"We want this to be rustic, approachable cuisine, and I love using a wood-fired oven because you get the best and most amount of flavor from wood," Clark tells me. "It's all about doing things the right way, focusing on quality and coaxing out the best flavors."
BRU will be open for lunch and dinner daily.