A vegan beer hall is coming to Quincy

Rewild cofounders (from left) Pat McAuley, Will Hernandez, and Marissa Hughes. –Pat McAuley

Dine at any establishment with a beer focus these days and you’ll almost always notice a meaty food theme: Burgers, barbecue, some kind of animal liver on toast.

In an effort to both diversify those options and add an animal-friendly alternative, a local trio is planning to open Rewild, a vegan beer hall to be located in Quincy Center, later this year.

Pat McAuley, who is leading Rewild’s marketing efforts, grew up in what he calls a “typical South Shore Irish-American family, eating meat and potatoes all my life.’’ About three years ago he pulled a Tom Brady, paying vigilant attention to what he eats, and began to see a difference: He says the allergies, acne, and arthritis that had plagued him were gone. (Note: McAuley is vegan, while Brady, whose diet is largely plant-based, is not). McAuley now runs the website Eat Green Make Green, where he hosts a podcast talking to guests about topics such as exercise, diet, and meditation.

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Rewild’s other two cofounders are Marissa Hughes, who worked for the vegan chain by CHLOE., and Will Hernandez, a former by CHLOE. chef. (There are by CHLOE. locations in Boston’s Seaport and Fenway neighborhoods.)

“In New York, in Los Angeles, in Miami, if you want to eat plant-based, you walk out your door and it’s an option,’’ says McAuley. “They’re all very much succeeding in more progressive cities. Boston is very much behind.’’

While there are other vegan-friendly restaurants in Greater Boston — Veggie Galaxy in Cambridge and Somerville’s True Bistro come to mind — Rewild hopes to fill a new kind of niche, something in between fast food and fancy, a place where you can eat plant-based food and have a couple of beers.

The plan is to stock Rewild with 20 tap lines and to skew local (McAuley was part of the founding team at Weymouth brewery Barrel House Z), offering beers from the South Shore as well as other New England brands. Food offerings will include pizza, Impossible Burger sliders, and “bacon-wrapped scallops,’’ featuring oyster mushrooms wrapped in rice paper.

During the day, Rewild will follow the trend of breweries like Lamplighter and Winter Hill and serve coffee. McAuley is keeping a little podcasting space, where he hopes to attract diet-focused athletes like Zdeno Chara and Kyrie Irving. The restaurant will occupy a space at 1495 Hancock St., which was most recently Iron Furnace and was once the Stadium sports bar. It is expected to open later this spring or over the summer.

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