|Courtesy The Freehouse Facebook page|
|Here fishy fishy: The Freehouse's opening is imminent|
After a long stall in their building schedule, the Blue Plate company's latest venture -- the Freehouse, formerly Loose-Wiles Freehouse -- is finally back on track. Co-owner Stephanie Shimp has said that the recent 16-day government shutdown made it very hard for the Freehouse's owners to obtain the licenses required to start brewing, which is pretty important for a brewpub with the motto "from breakfast to beer."
Originally Shimp planned for a late September opening, and was aiming to have half a dozen beers on tap. Now they're looking at an early December opening, and while they are still awaiting their license, they hope to launch with at least two flagship brews.
Though they've since pared down their moniker, the restaurant's original name was a tribute to the Loose-Wiles biscuit company, the building's very first tenant. Light and bright thanks to a wall of windows, the finished Freehouse will have room for about 220 diners and plans to start construction on an outdoor patio this spring, reports the Downtown Journal.
A peek at the restaurant's Facebook page
reveals that the kitchen team is using their time wisely and testing all manner of different dishes. A few highlights include the SoCal fish tacos (pictured above), bone marrow on toast, smoked salmon Scotch eggs, made from scratch English muffins, and a full bar of classic cocktails.
The Freehouse is expected to open December 9.
701 Washington Ave. N., Minneapolis
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