Woods Bar Launches New Menu

Starting today, it includes El Porteño empanadas and deep-dish pizza from The Star.


Image courtesy of Woods Beer Co.

Gearing up for summer, Woods Bar & Brewery on Telegraph Avenue in Uptown is rolling out a new food menu this week. It features empanadas from El Porteño and pizzas from The Star — those local folks who serve up deep-dish, cornmeal-crusted Chicago-style pies at the Star on Grand, the Star on Park, Little Star Pizza on Solano, and other spots.

Baked on-site and served by the slice starting today, June 4, pizza options include the Classic Old School (pepperoni, black olives, mushrooms, onions, garlic) and the NorCal (mushrooms, spinach, goat cheese, red onions, garlic). Empanada fillings include beef, chicken, ham & cheese, Swiss chard, aged cheddar, and mushroom.

Summertime beers include the new limited-edition Cornmeal Cream Ale as well as Morpho, Retro Pils, MateVeza, and new experiments including Islay IPA and Woods' unique wine-barrel-aged Divine Origins series.

Jim Woods was sixteen and facing a long summer vacation when he spotted a small add for Berkeley's Oak Barrel Winecraft in the phone book and thought it might be fun to brew his own beer.

A few near-disasters later, Woods was a happy homebrewer. In 2003, he created MateVeza: the world's first maté-infused beer. Its commercial success allowed Woods and his pal Matt Coelho to launch a San Francisco brewpub. Since then, Woods Beer Co. has produced hundreds of brews and opened five Woods Bar & Brewery locations — including Uptown's. 

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