Bluebird Distilling will show off its $2.2 million expansion Tuesday, when the Phoenixville distillery relaunches with a new name and new pizzeria.
The Chester County liquor makers are rebranding their flagship space at 100 Bridge St. as Bluebird Distilling & Dough House. The change reflects recent upgrades, chief among them a Neo-Neapolitan pizzeria and restaurant. Manned by Devon Migeot, a former sous chef for Zahav and Laser Wolf, the kitchen opens for its first official dinner service Tuesday after two days of previews. It will pump out bread baked in house and dough made from scratch with Petra stone-ground Italian flour.
The distillery’s new barrel room lounge and dining room seats up to 50 diners.
“We began renovations about a year ago as we celebrated our tenth anniversary, and the opening of the Dough House represents the realization of a vision that has been years in the making,” Bluebird Distilling founder Jared Adkins said in a statement. “What started as a grain-to-glass distillery has grown into a complete hospitality experience…