The Brew Project will become Project Bar & Grill starting Friday, June 1. The nearly four-year-old bar and restaurant’s name change aims to put a bigger spotlight on its cocktails; though its 24 craft beer taps will remain, co-owners Beau Schmitt and Mike Sill want to emphasize the Fifth Avenue spot’s enhanced cocktail and food menus, executed in collaboration with Nick Adams (George’s at the Cove), Drew Murphy (Quad Ale House), and chef Eliseo Haro (The Deck at Moonshine Flats), and highlight some cosmetic upgrades that have been made to the space.
In addition to a brand new brunch menu, Project Bar & Grill wants to be known as an early adopter of the CBD cocktail trend with three variations of CBD Lemonade spiked with vodka, rum, and Fernet available on tap. Each drink contains 15 mg of CBD from local manufacturer PlusCBD Oil; derived from hemp, it won’t make you high, but CBD is purported to help reduce headaches, hangovers, nausea, inflammation, and stress. Project Bar & Grill plans to put other cocktails, as well as shots, also on draft.