Wm. Mulherin’s Sons has been around for a long, long time. The building dates back to the 19th century, when it operated as a whisky blending and bottling facility on the corner of Front and Master Streets. It wasn’t until only recently, when the ROOST Apartment Hotel brand chose to snatch up the space and transform it into a boutique hotel with a restaurant at its foundation, that the property took in its first breath of life after many years of vacancy. Tomorrow, March 31, Wm. Mulherin’s Sons officially lives again.

The restaurant, run by Method Hospitality, an offshoot of ROOST, will have chef Chris Painter, of the late Il Pittore, at the helm, cooking up a menu of wood-fired Italian eats (as executive chef of the group, he’ll be launching the kitchens of any future Method Hospitality ventures). Right below him, sous chef John Taus will handle much of the day-to-day, and with the help of Jonah Fliegelman and Nathan Winkler-Rhoades, of Pitruco Pizza Truck and Enjay’s Pizza at Smokey Joe’s, they’ll devise a menu of specialty pizzas available until midnight on weekends. And joining in on what’s becoming Philly’s biggest dining trend of 2016: a menu of small-produced wines priced between $30 and $45 a bottle. Peep the menus below.

Mulherin’s Sons’s made good use its neighborhood makers and builders, sourcing its restaurant uniforms from Fishtown denim experts Norman Porter, its custom, hand painted porcelain coffee-ware from local ceramicist Madcap Studio, metal work by nearby Lightfast Design + Build,and millwork by Workerman Studios.

Source: Philly Eater