Teddy Sourias  (BRU Craft & Wurst, U-Bahn, Finn McCool's, Uptown Beer Garden) is looking at midsummer for Cinder, what he's calling a sophisticated, artisanal beer/cider bar and pizza kitchen at 1500 Locust St.

It's where Wolf's Market was - a few steps west from Fado and across the street from Misconduct Tavern.

Architect Dimitri Armenakis from Lance Kramer & Associates (who designed U-Bahn, CinCin, Kitchen Bar, and Nectar) is going with an open kitchen including a custom-built, wood-fired pizza oven and a menu that will be more ambitious than BRU's and U-Bahn's. Menu will include cheese and charcuterie boards, a variety of mussel preparations, appetizers and small plates.

They plan a 30-tap system made of copper pipes. Beer manager Alex Bokulich will focus on ciders and wild ales, farmhouse and abbey ales, and golden hoppy beers, while other taps will pour seasonals - strong/barrel aged in winter and fruity in the summer. There will be 30 to 50 bottles, wines (10 by the glass), and cocktails.

Cinder will seat 65 to 75 inside (including a chef's table) plus 12 to 20 outside.

Plan is to open daily with lunch, brunch, happy hour, dinner, and bar service.