It’s been more than five years since Trillium opened its tiny flagship brewery on Congress Street, and as its empire grew, Fort Point employees got used to directing patrons hankering to savor a beer on-site elsewhere: Either to the Trillium beer garden on the Rose Kennedy Greenway or to the sprawling taproom in Canton. That’s because there’s no tastings—or imbibing of any sort—at Trillium’s original location.

But by the end of October, they’ll be able to send thirsty visitors across the street to the company’s new 490-person spot on Thomson Place—and guests will even be able to get some food, too. The 18,000-square-foot space boasts a full-service, first-floor taproom featuring 24 tap lines, in addition to a rustic dining room on the second floor that houses a custom wood-fired grill and a seasonal roof deck. Executive chef Michael Morway (formerly of Explorateur) says Trillium’s food program will continue the brewery’s commitment to utilizing local ingredients.

TALE OF THE TAP: Trillium executive chef Michael Morway says the menu is inspired by local farms.

“The inspiration for the menu was New England farmhouse,” Morway says. “Everything’s coming from a farm—from local farms and from our own farm. We have no big purveyors. The whole idea is to serve ingredients that we have in the area or that we grow ourselves.”

Open daily for lunch and dinner, the kitchen will serve a rotating menu of small plates, shareable appetizers and larger dishes. Guests will nosh on warm and cold snacks, like Island Creek oysters served with ginger-saison mignonette and finger limes, as well as boards of fish and meat such as house-smoked salmon and cured pastrami. Among the main dishes will be Berkshire pork served with roasted chestnut puree and plum mostarda. Morway says he’s ready for the challenge of having the Trillium food menu match the beer’s worldwide reputation.

“We’re just trying to do Trillium right,” Morway says. “Everything’s being made from scratch, and we’re going to rotate the menu pretty much weekly. It sounds crazy, but the beer adjusts so fast at Trillium that it’s a great opportunity for me and my two chefs to keep it moving, keep it fresh.”


Trillium Brewing Company 50 Thomson Place, Boston

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