The Greenport business will only accept cash for the for first days, according to Rolling in Dough’s Facebook page.
Expertly crafted cocktails is the focus at the downtown bar, owner Matt Michel told northforker in an interview last month.
“That means everything from properly chilling a glass to jiggering our pours — not to be cheap, but to be consistent and make cocktails in a more traditional way,” Michel said. He added that cocktails will be competitively priced and that an array of local wines will also be available.
Michel, who launched the popular traveling pizza company Rolling in Dough in 2009, opened his brick-and-mortar restaurant, 1943 Pizza Bar, in Greenport’s historic Stirling Square in June. The Main Street site was previously home to Main, Meet, Prep and Nosh — ventures operated briefly last year by chef Keith Luce.
Brix & Rye, which is located next to 1943 Pizza Bar, has a sophisticated yet casual vibe, Michel said. Customers will be able to order food from the pizzeria and charcuterie plates will likely also be offered. The lounge will feature a shuffleboard table and he plans to offer live music.
“We definitely want it to be a little trendier and a little bit more upscale but not in terms of pricing,” Michel said of the venture. “We want a place where adults can go and leave the kids behind for a night. And if they do need to bring the kids, we have the pizzeria as well.”
Brix & Rye is located at 308A Main St. in Greenport.