Wooden Robot opening a new kitchen in South End taproom

The South End brewery, known for its urban farmhouse approach to brewing, will have a menu of local food that rotates seasonally.

Why it matters: Wooden Robot prides itself in sustainability and sourcing locally. Co-founder Dan Wade hopes to translate that same concept into the kitchen.

• New executive chef, Kate Scherpenberg, shares the same mission, saying their focus is on “giving back as much as [they] can.”

How it works: The brewery, which opened in 2015, uses 100% local malt. They outsource to Enderly Coffee to make their Good Morning Vietnam beer. They use basil and cucumber from Wild Hope Farm to make their Cucumber Cooler beer.

• The brewery will continue to partner with local vendors to produce for their kitchen. The brioche bun on their burger, for example, will come from Duke’s Bread, made right down the road.

The menu: Elevated bar food with a twist. They’ll have your pretzel with beer cheese, hand-cut fries, and a big juicy burger (with jam made from their Good Morning Vietnam beer and bacon). They’ll also have nods to the multicultural patrons that frequent Wooden Robot, with bratwurst, dumplings, arepas, and tacos. 

• There’ll also be vegan and gluten-free options, including empanadas (made out of soy chorizo and black bean), and zucchini fritters. “All of our beer is gluten-reduced, actually,” Wade tells Axios.  

What’s next: The brewery management also hopes to use turn their original taproom space into a coffee shop. More on that in the coming months.

Of note: The menu is still being developed, so some of these foods will change slightly.