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Baltimore’s Heavy Seas Alehouse opens its second location in Rosslyn today with brews making their way into everything from the food to the cocktails.
Heavy Seas Alehouse will have three of its own cask ales and 14 beers on tap—eight from the Heavy Seas brewery in Halethorpe, Md., including six year-round beers and two that will rotate. The other six other drafts include local and national craft beers from places like Lost Rhino Brewing Company, DC Brau, and Port City Brewing Company. Instead of “flights,” the restaurant has “fleets” served on “planks” so you can try smaller two-ounce pours. Growler fills of Heavy Seas beers will also be available to-go.
Prefer cocktails? Well, they all have beer, too. The brews are mixed in or used to create syrups and liqueurs for the cocktails.
Beer is also incorporated into snacks like onion rings with Loose Cannon batter and Old Bay saffron mayo as well as soft pretzels with blue crab imperial, golden ale, and ancho pepper mustard. The open kitchen has a wood-fired grill for cooking up filet mignon with an Imperial stout demi-glace and barbecued pork loin with black currant and Heavy Seas stout. Oysters and housemade pastas are also prominently featured on the menu from chef and partner Matt Seeber.
“We didn’t want your typical alehouse food with the fried this and fried that,” says general manager Keith Kirkland.
The Rosslyn space has about 70 more seats than the Baltimore location, including a 30-seat bar and 60-seat private dining room that can be divided in two. Come spring, the outdoor patio will have additional seating.
The restaurant will be open for lunch and dinner, with brunch to follow later. There will also be a happy hour weekdays from 3 to 7 p.m. with discounted Heavy Seas beers, house wines, and beer cocktails.
Check out lunch and dinner menus plus photos of the space below.
Heavy Seas Alehouse, 1501 Wilson Blvd., Suite 105, Arlington; heavyseasalehouse.com
Photos by Jessica Sidman