Brewery-distillery-restaurant Camp Pennant opened recently at 250 Commercial St. Courtesy of Camp Pennant Camp Pennant, the new Commercial Street brewery-distillery-restaurant that replaced Liquid Riot, launched last week and aims to debut its centerpiece wood-fired oven this week. Owner Michael Fraser said Camp Pennant opened last week at 250 Commercial St.
without the oven, around which the restaurant’s menu was developed. Fraser explained that ductwork problems kept them from using the oven, so they chose to launch with a limited menu. “We could cook the seafood dishes in our regular ovens and in sauté pans until the wood-fired oven gets going,” said Fraser, noting that Camp Pennant should be able to make pizzas in the oven starting this week, pending a fire inspection.
“Having the oven changes the atmosphere of the whole place, and it makes about half our menu,” Fraser said. Camp Pennant’s menu features six varieties of wood-fired pizza ($15-$21), along with entrees like Maine mussels ($29), vongole pasta ($29) and wood-fired salmon ($30). Fraser said the alcohol production side of the business, Pennant Distilling & Brewing, has gin and a variety of canned beer ready for retail sale at liquor stores around the state, and will release its vodka, bourbon, rum and scotch on July 7.
Pennant’s three or four retail canned beer offerings will focus on their lighter styles like lager and red ale, Fraser said. The Camp Pennant bar has a selection of 13 beers on tap.