The city's lineup of wood-fired pizza options grew over the weekend.
Jose Garces is newly putting out pies amid a Tuscan menu at his 24 Wood Fired Fare at 2401 Walnut St., and smack in the middle of Center City, at 1500 Locust St., we have Cinder.
Teddy Sourias of Craft Concepts (BRU Craft & Wurst, U-Bahn, Uptown Beer Garden, Finn McCool's Ale House) took six months-plus to transform a food market next to Fado and across from Misconduct Tavern into a bustling bar specializing in small bites and pizzas, amped by 32 beers on tap - about half of which are sour beers or ciders.
Executive chef Jonathan Petruce, who over the summer was the pop-up chef at Sourias' Uptown Beer Garden and is a former owner of the late Petruce et al., executes a menu from an open kitchen also including cheese and charcuterie boards, four mussel preparations inspired by Cinder's draft styles, appetizers, and small plates divided preciously into "flora" (cinder fries, broccoli tempura, etc.) and "fauna" (house sausage, fried chicken thigh, bone marrow, octopus salad, hanger steak, scallop).
The setup is industrial-looking with a glassed-in open kitchen, high- and low-top seating, a 16-seat black walnut bar, polished concrete floors, and high ceilings. Nighttime brings a low-lit but high-energy scene beneath the suspended light bulbs.