Bedlam Brewing

About

With a little help from his friends, McMackin hand-built a 25-seat black walnut bar. The space has been completely transformed. You can’t even tell that the place was a former pizza joint, the only thing that is reminiscent of it will be the smell of pizza coming from the new open kitchen of the restaurant. Except with Bedlam Brewing a brand new wood-fired oven will be utilized. McMackin has brought in a team of chefs to come up with a versatile menu — something that’s a mix of fine dining and fresh food for the everyday person. Blake Hatter, kitchen manager, and chefs Chris Wright and Jeff Jacklin bring experience from Zynodoa, Bistro, Shenandoah Pizza and Wild Wolf. “We’re going to try to make everything as fresh as possible,” McMackin said. “We’re going back to scratch with everything.” The plan is to have six to seven of his own brews on tap, which will include IPAs, a stout and ales. Along with his own beer, he plans on having domestic beer, local cider and a wine list. He has 12 taps available, so he hopes to change out different beers to accompany his menu. The pub will have a simple menu with wood-fired pizzas, along with meat and fish dishes. They’ve been experimenting with breads, hand pies and more.