An Early Peek at the New Barrel Head Brewhouse


A view of what will be the main dining area, with the mezzanine level above. Photo: Dana Massey-Todd. ©


The mezzanine level, with the future fireplace site. Photo: Dana Massey-Todd. ©

A report by Dana Massey-Todd. As announced on tablehopper back in December, Ivan Hopkinson is bringing suds to Western Addition in the form of ~BARREL HEAD BREWHOUSE~. The project is a biggie, headed into the former Fulton Street Bar space, and they’re in the middle of a pretty major overhaul to the building. At a party on Friday night I caught a tour of the space and got to hear a little bit about Hopkinson’s plans for the space.

Hopkinson, who was assistant brewmaster at the Park Chalet, plans to brew a variety of beers on-site. He hopes to offer a little something for everyone, from more traditional staples to more adventurous choices. The space has been designed to accommodate and showcase the brewing equipment; a second floor loft will be mostly removed, leaving a mezzanine level for seating and the rest of the 16-foot ceilings for shiny machinery. Despite the vast nature of the space, they’ve tried to keep intimate and cozy corners, with details like an upstairs fireplace and tucked-away areas for larger groups. Right now, they’re still working on the construction, like getting the floor in and the rest of the loft out, but the space is definitely starting to take shape.

Chef Tim Tattan has been working as a sous chef at Monk’s Kettle, and is looking forward to bringing his beer-pairing skills to Barrel Head. While the details of the menu are still being finalized, the scheming has already begun. He’s planning to keep the menu simple and seasonal, with inspiration coming from Bavarian pub food and California cuisine. He intends to offer two different types of roast chicken from his rotisserie, composed salads, a Monte Cristo sandwich, and a housemade charcuterie program. He’s also hoping to offer whole-animal dinners to large groups, which can be booked a week in advance. The various animals and preparations available will change based on what he can get his hands on. The plan is to offer brunch Fri-Sun, and dinner seven nights a week, though they may start with just dinner and go from there. They’ve got a 2am liquor license and would like to keep the kitchen open with a full menu until 1:30am. Opening is currently slated for late fall-early winter; we’ll keep you updated as those details solidify. 1785 Fulton St. at Masonic, 415-745-1570.