The building’s air conditioning unit doesn’t work, and he’s trying to get kitchen and brewing equipment installed in there as quickly as he can. But it’s going to take weeks to fix the roof, and even more time to clean up the damage the leaking has caused. Once he gets the business up and running, he hopes to buy it outright within the next two years with the proceeds. So far, that’s included cleaning up garbage accrued at the building over the last three years - over 300 nip bottles alone - and trimming overgrowth all around the building so he could allow roofers access to patch it.īernardo is renting the building for $1 a month right now. Lahey’s Garden Center and Landscaping, then he comes on weekends and evenings to work on developing the space. A number of maladies have befallen the building Bernardo recently had to have the water turned off because of a burst pipe.īernardo is currently working four days a week - about 36 hours - as a landscaper with Dr. The building has been empty since the pandemic started, he said. The wood paneling in the bar and dining areas have grown black mold, which he has been working diligently to remove. “This is a different building after we get done with it.”Īnd he’ll need to make it practically a whole new building before it can open: the roof has been shot for about three years and most of the kitchen equipment has incurred damage, rendering most of it inoperable. “I want people to walk in here and say ‘This is not The Dragon, this is not House of Tacos,’ or whatever else it was,” Bernardo said. He wants the new brewery to have its own identity, he said. He’s planning on repainting the building, adding light and dark grays inside and outside to play off of a fresh coat of black window trim. There will also be “pub-style favorites” such as burgers, footlong hot dogs, chicken sandwiches and hand-cut fries and potato chips. That will be the atmosphere for people to enjoy a selection of what Bernardo hopes will be a wide array of beers including stouts, IPAs, brown ales, pale ales and Hefeweizens, plus the “real, true American” beers, the California common and the Kentucky common. “You’re sitting at Mars, you’re sitting at Venus … it’s gotta have a fun twist to it.” “Right here, we’ll have a sticker and it’ll be a planet,” Bernardo said, gesturing toward the floor near one of the tables.
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