Dock Street Brewery South
Brewery · Point Breeze ·
Brewery, coffee bar, lounge & restaurant with Mediterranean small plates
Brewery, coffee bar, lounge & restaurant with Mediterranean small plates
"As the OG brewery in Philadelphia, Dock Street manages to churn out some of the best brews in the city while also serving some fine appetizers. Over the years, they have expanded since closing its original West Philly location to open locations in South Philly and Fishtown." - Maddy Sweitzer-Lamme
"A beer microbrewery may not be the first place that comes to mind when thinking about places to try mezcal, but Dock Street Brewery is a game-changer in that regard. A pioneer, it also produces its own mezcal (under its Dock Street Spirits arm). Introduced in 2014, Vicio Mezcal (crafted by hand in small batches) can be tasted at any Dock Street location. It is also a mainstay in many cocktails, like the Vicio mezcal negroni, made with apertivo and sweet vermouth." - George Banks-Weston
"Potato pancake season is officially upon us at Dock Street Brewery. From Thursday, December 7th to Friday, December 15th, their south location at 2118 Washington Ave is serving up their house-made latkes with their sour cream and house-made applesauce." - Ernest Owens
"There’s hardly a more perfect union than pizza and beer, and for an excellent combination in Point Breeze, Dock Street Brewery South has you covered. One of the oldest microbreweries in Philly, Dock Street keeps up with modern styles but also makes classics like its Bohemian Pilsner, which complements satisfying wood-fired. Try anything with the thick-cut bacon, like an Alsace-inspired flammkuchen with creme fraiche, caramelized onion, and gruyere. Order beer and pizza for takeout or delivery through Toast. And while the company has closed its West Philly location, keep an eye out for a Fishtown expansion this year." - Eater Staff, Dayna Evans, Sarah Maiellano
"At the Point Breeze brewery (2118 Washington Avenue) I found a new Pizza Room where a massive Earthstone wood-fired oven—bought on eBay and transported from Ohio—now cooks 12-inch pies at 750°F; the oven handles 10 types of pies priced $12–$17.50, available for takeout and outdoor dining from 4:00 p.m. to 9:30 p.m. The menu expands the brewery’s comfort-food offerings (arancini, fried chicken sandwiches, mac and cheese bowls) and uses the same dough recipe perfected at Dock Street West; best-selling pies shipped from the West location include the Flammenkuche (crème fraîche, gruyère, caramelized onion, thick-cut bacon, fresh herbs) and a barbecue chicken pie, while a South Philly–specific pie comes topped with slow-roasted jackfruit and dairy-free cheese to suit vegans and “sometimes” vegans. Chef Cam Waters leads the pizza program (trained by Dock Street West chef PJ Freeman) and plans to adapt his top-selling jerk chicken cheesesteak into a pizza; opening day was intentionally limited to two batches of dough—“when it sells out it sells out”—with more dough arriving the next day. The Pizza Room was converted from an unused events space amid the brewery’s stainless-steel tanks and features live-edge maple bar tops by architect Mark Weiandso; once pandemic conditions improve the 20-seat pizza pad will welcome sit-down customers, and founder Rosemarie Certo approved the oven purchase for the 10,000-square-foot South Philly location this summer." - Tierney Plumb
