So it isn't April as originally planned; it is June and BRU Handbuilt Ales and Eats has opened its doors at 5290 Arapahoe Street in Boulder. Brainchild of Ian Clark, former chef at Jax Boulder and Centro Latin Kitchen, the restaurant and alehouse takes "handbuilt" to a different level: Clark crafted just about everything in the space from building each table and booth by hand, pouring the concrete bar, welding the handrails, and building the barn door that separates his brewery from the dining room. Now it is finally time for the chef to get back to cooking and brewing.
On tap are 11 rotating handbuilt ales including Clark's founding brews that have been available at local liquor stores and restaurants for the past year like the Obitus American Brown, a beer made with dates and caramelized sugar. New brews include the Rigley Red IPA and Slocum Barleywine, as well as the monthly Chef's Collaboration BRU. Rounding out the beer selection is one handpicked beer from one of Colorado's great craft breweries.There are carefully selected sodas and a lineup of beer cocktails like the Beer Cooler, made with Belux pale ale, agave nectar, lime juice, and salt or the Dark Cross, crafted with barleywine and hard apple cider.
From the wood fire oven, Clark crafted what he calls urban American cuisine. On the menu, guests will find, among others, the Sumac and Cilantro Trail Mix with almonds, popcorn, and oat clusters, a Crispy Pork Bahn Mi with pickled cucumber, kimchee, shaved daikon, lime aioli, and rooster sauce, and the Colorado Trout with a dutch biscuit, arugula salad, and celery vinaigrette.
BRU Handbuilt Ales & Eats is open for lunch and dinner Monday through Saturday from 11 a.m. to close, as well as Sunday for brunch and dinner from 9:30 a.m. to close.