A much-anticipated expansion of a Fort Point-born brewery comes to life today as Trillium Brewing Company unveils its new multi-level restaurant and brewery at 50 Thomson Pl., Boston. Trillium fans could previously only take beer to go from the brewery’s original home in the Fort Point neighborhood (369 Congress St.), but starting Friday, October 19, Trillium has a shiny new three-level beer and food haven packed with retail offerings, taproom space, and full-service dining. It’s about a four-minute walk from the original location.
Founders JC and Esther Tetreault debuted their business in 2013 in the cozy Congress Street space and have since taken Trillium from neighborhood brewery to cult classic. The brewery’s popularity prompts massive lines for can releases, and there have been special events and collaborations with out-of-state breweries, not to mention expansions and spinoffs that include Trillium’s Canton brewery, beer gardens on the Greenway and in the Roslindale Substation, and now the full-blown restaurant and beer hall on its home turf in Fort Point.
“When we set out to open Trillium our mission was about so much more than the beer, and it still is. We have always wanted to create a place where people can share Trillium and experience it in various ways,” JC Tetreault said via press release. “Fort Point is where we started and is our home, so it made sense for us to open in this Boston neighborhood where people can now share and experience Trillium at the source.”
Starting Friday, October 19, Trillium is serving a preview menu at its new restaurant, along with a large beer list that includes classics like its Congress Street IPA, two beers from the Permutation Series, and sours, plus more pale ales and a wild ale with apple cider. Trillium is also developing new gluten-reduced beers.
For the restaurant in Fort Point, Trillium brought in Explorateur alum Michael Morway as executive chef, and he’s built a varied menu that aims to mirror what the Tetreaults have done with their beer in terms of prioritizing quality ingredients and testing new flavors.
Starting out, customers will find a mix of snacks, sandwiches, and entrees served on trays, barbecue-style. There are oysters, onion dip, and burrata to start, and main courses like lobster rolls, pastrami sandwiches, and a grain bowl with seasonal vegetables. The trays feature either sausage and wurst, cheese, vegetables, meat, or fish. There are also 24 tap lines featuring beers made at all three locations.
The new brewery and restaurant spans a massive 18,000 square feet, with a seating capacity for 450 people. The brewery worked with Whitlock Design Group on the decor for the multi-level space, where the first floor accommodates retail space for purchasing bottles and cans and filling growlers, plus a taproom that has direct views of the 10-barrel brewhouse. There are high-top tables and a bar on the ground level, while the second floor features the main dining room, a private dining room, and the kitchen, which makes use of a wood-fired grill. In more temperate months, Trillium will open the third-floor roof deck, which has a bar and further seating.
Trillium is open from 11 a.m. to 11 p.m. daily. The menu is in preview mode for the first week and a half, and then the grand opening celebration will take place on October 29, at which point the restaurant will debut its full menu.
Here’s the preview menu that will be available starting today:
• Trillium Brewing Company Coverage on Eater [EBOS]
• Trillium’s Fort Point Expansion Will Include a Full-Service Restaurant and Patio [EBOS]