The team behind popular East Atlanta pub Argosy is slated to launch its newest project tomorrow.
Sceptre Brewing Arts will open to the public in “soft open” mode from 5 p.m.-midnight at 630 East Lake Drive in Oakhurst, in the space previously occupied by Oak Brewpub.
For the next two weeks, Sceptre will serve seven to eight beers and food from its main menu. After that, hours will expand to 3 p.m.-midnight during the week and 11 a.m.-midnight on the weekends, with a special “snack menu” offered from 3-5 p.m. and 10 p.m.-midnight. At that point, Sceptre will also open its patio and beer garden areas.
Owners Armando Celentano, Benjamin Rhoades, and Donald Durant will be joined at Sceptre by Argosy and Sceptre culinary director Michael Person, general manager Drew Gillespie and brewmaster Trevor Jones.
Several local bars have been pouring Sceptre beers over the past week to help build momentum for the business, including Porter Beer Bar in Little Five Points, Midway and Argosy in East Atlanta and Brick Store Pub in Decatur.
“It’s mindboggling,” Celentano said of being featured on tap at bars like Brick Store. “Some brewers spend half their lives trying to get their beers on tap at a place like that, and we got it in right out of the gate.”
Jones’ beers, which are made with ingredients either grown in Georgia or neighboring states, focus on “styles that are underrepresented, which is where his passion lies,” Celentano said. Look for a “supper ale” that’s Sceptre’s version of a table beer, and dry hopped cultured ales. Sceptre will start out producing seven to eight beers and work its way up to 10-12. Twelve of its 20 taps will always be reserved for Sceptre beers, with the rest taken by a nitro iced coffee made with locally-produced beans from East Pole Coffee; a house-made ginger beer; draft wine; and a few “local taps” reserved for beers made by other local brewpubs and breweries that help flesh out Sceptre’s offerings.
Sceptre will also feature collaboration beers, including two this week: A dry hopped American wild ale made with Orpheus Brewery, where Jones was most recently employed, and the Behind the Times made with Duluth’s Good Word Brewery.
You’ll also find a handful of craft cocktails, including the Cocodagger made with pineapple rum, coconut water, agave and lime.
On the food side, Celentano said the vibe is “Southern picnic,” with “simple items that you could enjoy while standing outside with family and friends.”
Dishes will include a a smoked trout dip served with potato chips, a chicken salad jar served with saltines, several rolls stuffed with ingredients prepared on the smoker including pork butt and veggies and a Southern-style fish and chips with cornmeal-battered fish more reminiscent of a fish fry than traditional pub fish and chips.
The snack menu will feature easy-to-grab items, including seasonal charcuterie with meat from local business The Spotted Trotter.
Scroll down to see the menu for Sceptre Brewing Arts:
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