In news you can definitely use, Pomona Cider Co. (2163 N. Farwell Ave.) is holding its grand opening on Thursday, April 6 (4-9 p.m.). The taproom introduced its hard cider program when it soft-opened in March.
You may be thinking, “Hard cider. That’s sweet stuff, right?” Not necessarily. Take a look at Pomona’s menu and you’ll see ciders with flavor profiles reminiscent of wine or beer that aren’t cloying. For example, classics include Oak-aged -semi-dry, with mellow oakiness, full body; also aged on French oak for over three months. Another cider, Apple Lavender is semi-dry, floral, with light body, low in tannins and dried culinary lavender buds.
Pomona (named after the Roman goddess of fruit orchards) serves reserve ciders as well. They include True North, “semi-sweet, bright” and made from 100% Northern Spy apples. That cider is also made right at Pomona – besides a taproom, this East Side building is a production facility too. And then, there are specialties – Still Beauty, which is bone-dry, still, unpasteurized and unfiltered, with bright apple flavor.
Tell us who you’d pick to be a Betty this year!
You can order your cider a few different ways – in a flight of four 3-ounce pours, by the glass or by the pitcher. Beyond that, they serve cider cocktails (ginger mule), beer, wine and N/A drinks.
The taproom is also doing food, with the menu created by Sam Sandrin and Katie Gabert of Strega, the great little pasta company that used to operate a stall at 3rd Street Market Hall. Katie is the sister of Pomona co-owner Tom Gabert. Something to look for down the line: “I already asked Katie about having Strega be one of the first pop-up dinners we offer, so that is currently being organized,” says Tom.
The food choices are anything but an afterthought. Snacks include smoked whitefish with house-made crackers, Roquefort and jam on Rocket Baby bread ($4-$10). Among the shareable plates is a charcuterie board, sausage and baguette bites, and a radicchio and basil salad ($12-$22). Plus there’s a seasonal crepe and galette (a.k.a., a rustic French tart). Currently, they’re doing a sweet crepe and a buckwheat galette.
Hours going forward: Thurs-Mon 11 a.m.-9 p.m., Food available noon-7 p.m. Closed Tuesdays and Wednesdays.
