Inside of Hop Social Tavern located near Chandler Fashion Center at 3405 W. Chandler Blvd. in Chandler. (Photo by Micha Marie Photography)
Hop Social Tavern opens with scratch-made menu, 52 beers on tap
Hop Social Tavern, the newest independent restaurant to enter the ever-expanding culinary scene in Greater Phoenix, is now open in Chandler.
The family-owned, scratch-made, brew-forward destination features an Americana inspired menu paired with 52 brews on tap and a design incorporating one-of-a-kind elements such as lighting sourced from 1915 brass era cars, a mural incorporating two original 1950’s Schlitz beer billboards and a wall of beer tap handles.
“What started as a career in restaurants blossomed into an entrepreneurial spirit and a passion for guest service inspired by my former boss Bob Farrell of Farrell’s Ice Cream Parlor’s and author of ‘Give ‘em the Pickle’,” said Hop Social Tavern Co-Owner David Burnett. “My wife and I cashed in our 401ks and put our money where our hearts were and joined forces with our partners Bud and Kathy Gabriel. It’s since led us all to Arizona, where we hope to provide a unique setting, amazing food, an array of craft drafts and most importantly, exceptional guest service.”
(click slideshow for full-sized images by Mike Mertes/AZ Big Media)
Inspired by the “eat local” movement, the menu at Hop Social Tavern combines locally sourced, Americana scratch-made food paired with a locally driven drink menu highlighting 52 beers on tap.
Appetizers range from $4.95 to $12.95 and include items such as soft baked pretzels, shishito peppers, sautéed brussel sprouts, scratch made corn fritters and hot scratch-made donuts. Soups change daily and are made fresh, salads include hazelnut crusted chicken, seared ahi salad, BBQ chicken salad and many more. Sandwiches feature lunchtime favorites (ranging from $11.95 to $13.95) like pastrami on pretzel roll, bahn mi and buttermilk battered crispy chicken sandwich, among others.
Main courses range from $12.95 to $29.95 and include brick oven pizzas, wok-inspired dishes, burgers (think everything from a stuffed gorgonzola and a grass-fed bison burger to bourbon onion and a PB&J burger), and house specialties including house-made pot pie (a favorite from the Burnett family), scratch made meatloaf, steak tacos, spicy mac and cheese, cabernet tenderloin tips, slow roasted pork ribs and filet mignon, to name a few.
The happy hour menu, offered daily from 3-6 p.m. and 9:30 p.m.-close, features an array of Hop Social Tavern favorites with food ranging from $3.95 to $6.95, $4.50 select craft beer pints, $4.95 well drinks, featured wines for $4.95 and margaritas for $4.95. Beer flights are also available for $9.95 and include a choice of 5 craft drafts.
A well-balanced and local-heavy beer program features something for every type of beer drinker. Lagers, pilsners, pale ales, ciders, ambers and IPAs are all on the list alongside wheat beers, Belgian, red and brown ales, cream ale, stouts, porters, a German maibock, kolsch and a rotating assortment of both local and national favorites (including many Oregon breweries, giving a nod to the owners Northwestern roots, and 11 Arizona-based breweries). A full bar and wine list are also available for non-beer drinkers.
The same meticulous care and craft found in Hop Social Tavern’s culinary selections can be found throughout the interior and exterior spaces of the restaurant. Inspired by the travels of co-owners David and Christie Burnett and Bud and Kathy Gabriel, Michael Rumpeltin of Brick & West (well-known for working with Valley favorites such as Postino Wine Café, Stock & Stable, The Yard and many more) took the team’s vision and created an industrial made-in-America design (from the solid wood tables and hand-made ceramic tiles to lights made from 1915 brass era cars with a design inspired by the 1915 Ford Model T and the copper-clad beer lines that fly overhead throughout the dining room) complemented by an eclectic global décor with vintage furniture sourced everywhere from Europe to Scandinavia.
The main dining space, which seats 204, features golden hues from the reclaimed wood used on the floors and tables, and a variety of seating from banquettes and custom designed leather sofas to booths with low and high-top tables throughout. A chef’s table for eight is set adjacent to the exposition kitchen, in a space with a 20-foot ceiling and custom chandelier. And a 40-foot mural designed by local artist Keanen Kasten displays the look of wallpaper stripped away revealing two original Schlitz beer billboards from the 1950’s.
Set behind the wall of beer tap handles (featuring everything from local favorites to America’s oldest brewery, Yuengling, founded in 1829) is the 62-seat bar. This intimate space with high-top banquette seating lining the walls and an island bar features a stunning array of 52 beers on tap, many of which are locally brewed.
The windowed garage doors in both the dining area and bar allow for an open-air experience, leading to the restaurant’s two patios. The main patio seats 98, and features booth, high-top and couch seating. While the more intimate patio features couch seating for 28 with a fireplace perfect for chilly Arizona evenings.
Hop Social Tavern is a family-owned business and joint venture between David and Christie Burnett and Bud and Kathy Gabriel. Collectively known as Crossroads Restaurant Group, the group took their combined 56 years of experience as business owners and operators within the restaurant industry and founded their business in 2009, followed their dreams and opened their first restaurant, Oswego Grill, in Lake Oswego, Oregon. This was followed by their second Oswego Grill location in Wilsonville, Oregon, which opened in 2011 and the Copper River Restaurant & Bar, which opened in Hillsboro, Oregon in 2015.
After much success within their home state, the team decided to develop a new concept in a completely new market. With family living in the greater Phoenix area, they decided on the burgeoning Chandler community, next to Chandler Fashion Center.
“We fell in love with not only the East Valley and its development but with the evolution of the Arizona food scene,” said Burnett. “The independent restaurants throughout the state that are making dining out a unique experience that you wouldn’t normally find at chain restaurants is inspiring and we are excited to be a part of that.”