Heavy Seas says it will open to the public on Thursday, February 27. It’s the Baltimore brewery’s second restaurant location.
A press release from the company notes that it plans to make food, not just beer, a major draw.
For Heavy Seas’ menu, Chef Seeber highlights fresh seafood sourced locally whenever possible. Starters include local oysters, soft pretzels with crab, grilled sausage sliders and Tasso ham hushpuppies. Choose from small plates like chicory salad with a soft poached egg or Prince Edward Island mussels in a broth of Heavy Seas Gold Ale seasoned with fennel, roasted garlic butter, tomato and, in true Baltimore fashion, Old Bay. Larger dishes have their place here as well with options like savory braised rabbit fettuccine and pan roasted sea scallops. Seeber’s bill of fare pushes expectations of Alehouse food overboard. Plated beautifully with bold flavors to accompany their selection of beers, the menu is as purposeful and satisfying as the beer.
Beer aficionados won’t be disappointed with the array of beers able to be paired with any dish. Heavy Seas offers a selection of six year round drafts on tap including their flagship brew, Loose Cannon, a triple-hopped IPA with notes of grapefruit, herbs and pine, as well as the Small Craft Pilsner, Peg Leg Imperial Stout, Gold Ale, Powder Monkey Pale Ale and Cutlass Amber Lager. The bar will have rotating seasonal drafts like the Winter Storm and Riptide White IPA. As advocates for the microbrewing industry, the Alehouse is proud to feature a selection of craft beers local to the DMV alongside Heavy Seas taps. Now food and beer enthusiasts alike can plunder the stores of Baltimore’s best craft brewery just outside of DC.
The restaurant will offer lunch and dinner Monday through Sunday; 11am daily – close.