Bar fist, brewpub later?
We're not quite ready to purchase our brewing equipment yet, but found a great property that was a restaurant/bar (ie. has a kitchen, bar, draft system, etc already in place) and want to pounce. Does anyone know if there are any reason why we couldn't open as a restaurant/bar, purchase brewing equipment down the road and convert to a brewpub? I'm talking as far as the SLA and TTB are concerned? In New York, btw.
Last edited by PistyPete; 05-15-2012 at 07:05 AM.
That's sort of the way Naked City did it here in Seattle (they built their bar new) and is pretty much my plan as well.
Thats what I did. Restaurant/bar was open for a year before we brewed our first batch. www.rlbrewingco.com