Dryhop Brewers Team To Open Corridor On Southport
By Chuck Sudo in Food on Nov 12, 2014 8:00PM
The new brewpub at 3446 N. Southport will find Dryhop brewmaster Brant Dubovick overseeing the beer program and executive chef Joel Pillar running both kitchens. Dubovick will focus on farmhouse ales and hop-forward American beer styles, as well as a quarterly sour program.
Pillar, meanwhile, calls Corridor’s food program a “rustic farmhouse kitchen”—Midwestern food featuring sandwiches and flatbreads baked in a clay hearth oven with beer-infused dough. Since the beers at Corridor will be in constant rotation, the doughs will change on an ongoing basis.
Corridor’s 3,000 square foot space will feature 18-feet high Bow Truss ceilings, stacked fermenters and bright tanks to hold the beer, seat 90 people and an open air storefront. Plans are also in the works for a 25-seat patio.
Corridor Brewery & Provisions is targeting a summer 2015 opening.