Thirsty Lion Gastropub & Grill announced the opening of three new locations. The emerging regional gastropub based in Portland, Oregon, has plans to open its second Denver location and a third location in the Phoenix metro area within the first six months of 2016. It will also open its first Texas location in the Dallas metro area in 2017.
“The response has been extremely positive with every new opening and we’re very excited about the growth in the coming years,” Thirsty Lion CEO John Plew says.
Thirsty Lion will open at SanTan Village in Gilbert on March 1, 2016, making this its third in the market after locations in Tempe and Scottsdale. The new Denver location in the Cherry Creek neighborhood is slated to open in May 2016, and follows a hugely successful opening at the Union Station project in downtown last year. With the addition of the Dallas location in 2017, the Portland-based gastropub will have a total of nine stores in four states. By carefully selecting highly visible, quality sites in major markets, Thirsty Lion plans to continue its expansion, ultimately adding four stores per year for the next three to five years.
Thirsty Lion’s culinary commitment is to provide an eclectic variety of cuisines, with an emphasis on local ingredients and bold flavors. A seasonal fresh sheet will focus on the changing season’s offerings, featuring unique ingredients including fresh seafood, quality meats, and local vegetables and fruits. At each location, the bar features a large selection of craft beers on tap, many of which are local to the city, offering a beer on hand for every plate and every palate. The gastropub also features unique craft cocktails that utilize combinations of fresh fruit purees, juices, and premium liquors, as well as 25 different wines by the glass.
“We work hard to combine quality ingredients and scratch recipes to create menu items that satisfy the ‘foodie’ in all of us,” Thirsty Lion Executive Chef Keith Castro says. “The flavor profiles are complex, yet blend well in their simplistic approach to create ‘craveable’ food.”