Deep Cuts Deli to Open with BearMoose Brewery in Everett
The joint venture will offer beer, sandwiches, snacks, and artistic events on Revere Beach Parkway.
The latest brewery headed for Everett could be your lunch stop on future beer tours around the Fermentation District. BearMoose Brewing Company is now under construction in the north-of-Boston city, and the taproom will also be home to Deep Cuts Deli.
Located on Revere Beach Parkway about a mile in either direction from Night Shift Brewing and Down the Road Beer Co., BearMoose and Deep Cuts plan to bring to the Everett beer scene a variety of house brews, sandwiches and bar snacks, and an artist-centered community space to host concerts, art shows, workshops, and more.
Deep Cuts Deli has been popping up at Boston-area breweries and bars for the better part of the past year, developing recipes to complement a mission “to provide a sanctuary for artists to develop their crafts while building community,” says founder Ian McGregor. A local music promoter and restaurant industry vet, McGregor has known BearMoose Brewing cofounder Jeff Wetzel socially for years. The entrepreneurs have a similar vision for the type of business they want to open and have long talked about collaborating, Wetzel says. Instead of inviting Deep Cuts into his brewery for regular pop-ups, why not just invite the deli in for good?
“Having food in the brewery is huge, but we weren’t prepared to run our own restaurant,” Wetzel says. “[Ian’s] food is amazing, and it’s the perfect brewery food.”
Not to mention, sharing a space a few miles from downtown Boston makes it more affordable. A former machine shop in the same building as a psychic boutique, the brewery and deli is taking over a 5,500-square foot space. About half of that will be a production floor for BearMoose, with the other half built out as a taproom. Deep Cuts Deli will have its own area for sandwich prep and equipment (i.e., panini presses). The plan for now is that Revere Beach Parkway is going to be Deep Cuts’ home, McGregor says, but “we plan on still doing pop-ups every now and then closer in the city.”
McGregor is still finalizing the Everett menu, but expect pop-up hits like Big Trouble in Little Boston (roast beef, kimchi slaw, and kewpie mayo on a pepper-brioche bun), the Banzo (a vegan garbanzo meatball sub with marinara), Chick Chick Boom (vegan chickpea curry on sourdough with veggies and sprouts), and Ham & Cheese 2.0 (a hot sauce biscuit topped with ham, pimento cheese, and pickled red onions). Beyond sandwiches, Deep Cuts will offer sides and snacks, such as soft pretzels and beer cheese made with BearMoose smoked porter; a Brussels sprouts Caesar salad with crunchy chickpeas; and house-made jerky.
Wetzel and his business partner, Andrew Gilman, are both longtime homebrewers. They purchased a 10-barrel brewhouse secondhand for BearMoose, and plan to create a variety of taproom-only beers to eventually offer around 14 drafts as flights and pints.
“Staying small and just having a taproom gives us a lot of freedom to experiment,” Wetzel says. “I have a little more creative, experimental direction toward beer, and Andrew has a lot more traditional aspects he likes to focus on.”
An architect, Wetzel is taking a DIY approach to the taproom buildout, and is retaining its industrial character. “It has big, giant wood beams and columns, and really cool wood floors throughout the space,” he says. “I probably looked at 50 different properties between Everett and Framingham… [This building is] everything we hoped.”
Wetzel is also pleased with the space because of its location. The city of Everett has been supportive with the unique zoning and permitting required for the joint business, using experience it has by establishing the so-called Fermentation District around Night Shift, Bone Up Brewery, and Short Path Distillery.
“Now we get to be part of the community there,” Wetzel says.
BearMoose Brewing Co. and Deep Cuts Deli are on track to open in Everett early this spring.