Restaurant

In this era of stripped-down industrial taprooms and food trucks, Moody Tongue’s classy new Dining Room in Chicago offers $155 pairing menus. Behind the scenes: a brewer who thinks like a chef, and a chef who drinks like a brewer.

Grown from an alleyway spot in a developing neighborhood to a regional powerhouse with satellite taprooms, restaurant, farm, and retail, this Boston-based brewery has matured through growing pains and taken some calculated risks.

The cofounder of the Austin, Texas, mixed-culture brewery shares thoughts on how Jester King is growing and diversifying, balancing hospitality with production, and adjusting to shifting market demands.

A brewery could open its own kitchen. However, when you factor in the costs—hiring a chef, obtaining the right licenses, rent, ingredients, equipment, construction, and so much more—it’s a big hassle.