Keep Rising

A new partnership is brewing in the Little City Brewing space. 

Little City Brewing is entering a new era. The local favorite Local Icon Hospitality brewery in Smoky Hollow will be transitioning into a brand-new operation dubbed Flour & Barrel, a collaboration between local restaurant guru Anthony Rapillo (of V Pizza, Flask Cocktail Bar and The Side Door Craft Cocktails fame) and current owner Jon Seelbinder—opening at the end of May. A modern-day meet-cute, the partnership began on Instagram.

“I was incredibly fortunate to meet Anthony after he reached out via a heartwarming Instagram message as a young entrepreneur,” recalls Seelbinder. “I have seen few with as much grit, enthusiasm and genuine love for the business. He will undoubtedly continue to excel and grow in this space.”

Seelbinder emphasizes the Little City location has always been a natural fit for a crafted food-driven concept—and Flour & Barrel will certainly fit that vision. Rapillo plans to add a full kitchen; demo one of the bars; and update the bar tops, floors and chairs, giving the entire space a face-lift.

The name a nod to its split intention (read: housemade pasta and bread and barreled spirits), Flour & Barrel will lean heavily on rustic Italian small plates highlighting flour-based dishes—think focaccia sandwiches and deconstructed lasagna, plus different types of meatballs and chicken dishes, with ingredients repeated throughout to create a zero-waste kitchen. And for those who get hungry in the after-hours, a late-night menu will serve up pizzas, sandwiches and more after 9pm (!). 

On the “barrel”  side of the menu, F&B’s cocktail list curated by Flask’s beverage director will bring barrel-aged trends like bourbon and mezcal to the forefront. The microbrewery in the back will continue to play a huge part in the new restaurant/bar under head brewer Josh Wing, who was also part of the original Trophy team and ended up at Little City via a 20-year connection between Seelbinder and Trophy’s Woody Lockwood, Wing’s first cousin. 

In keeping with its trend-forward, industry-competitive MO, the beer lineup promises to stay fresh and delicious, with new flavors like an Italian Lager to complement the Italian-based menu.    

“I’m incredibly excited for the opportunity to work with Anthony and to lean on the continued mentorship of Jon to bring crafted food and an expanded cocktail program into this space,” says Wing. “I think the oven-fired menu and Anthony at the helm fill a much-needed void in this part of town—and I can’t wait to brew new beers, reimagine existing brands, and just get really creative to match the innovation that will surely flow from the kitchen and bar programs.” 

Also gone is the OG LCB regularly front-parked Virgil’s food truck—because full kitchen—making way for a streetside patio a la parklet (think like Clockwork’s), adding extensive outdoor seating come the warmer months. 

With the alfresco op and upscale food and bev menus, Rapillo hopes to add a new upscale flair to the cherished space, separating itself from the DJ-dense Glenwood South party scene and draw in locals looking for a more “adult” outing—sans the shooters, party vibes and hangover. “We don’t want to cater to a college crowd—or even kids who are 22 or 23 just looking for loud music or a DJ and a place to go get really drunk,” says Rapillo. Instead, it’s more of a hot spot for a date, GNO wine night or a friendly group outing over craft cocktails.

“When I first moved here—I lived a couple blocks from [Flour & Barrel]—I was the exact clientele we’re looking for,” Rapillo continues. “We’re going for the working professional living in Smoky Hollow or other nearby apartments or even the condos directly above us. You pay all this rent and there’s not a ton of places within walking distance that fit the vibe you’re looking for… like an elevated cocktail bar.” And there’s no doubt that Flour & Barrel will deliver that high-quality experience. Cheers to change! flourandbarrel.com

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