A new brewpub opening Wednesday night in Downtown Brooklyn tapped a Sixpoint vet and his twin brother to do the brewing and the pizza-making. Owner Gerry Rooney hired Danny Bruckert to be the head brewer at Circa Brewing Co., the sleek new on-site brewery and restaurant debuting on Lawrence Street between Fulton and Willoughby Streets; Luke Bruckert will act as pizzaiolo.
All the brewing will be done in the 6,000-square-foot space, which as been remodeled with the industrial elements commonly found in urban breweries, and the oak bar has been set up with views of the stainless steel apparatus in which the beer is made. Brewer Bruckert crafted a dozen beers for the opening, including a Nitro Stout ($7.50), a Berliner Weisse ($7) and a Pilsner ($6.50). Beer flights and to-go growlers are available in addition to beers by the glass.
Baker Bruckert created the pizza menu, which includes a classic Margherita ($16); a Clam Down pie ($22) with littlenecks, mint, pickled garlic and Calabrian chilis; and the '62 Hawaii ($18) with sweet onion bourbon ham, charred pineapple, mozzarella, aged provolone and black salt. Haters be damned. Breakfast-y, egg-topped pies—and another topped with the lox bagel fixings—will be available on the brunch menu.
The rest of the kitchen items will be turned out by Bruce Dillon, including more wood-fired options like vegetables, a selection of sandwiches and burgers, plus a steak tartare, salads, and a few pastas. Besides beer, expect cocktails from Damon Boelte—some of which will actually employ Circa-brewed beers—and wines by Rooftop Reds, which operates out of the Brooklyn Navy Yard.
141 Lawrence Street; circabrewing.co
Circa Menu by Nell Casey on Scribd
