After The Harmon Brewery & Restaurant turned 10 last year, it only seemed right that its creators start thinking about procreating. They did, and the baby is due to open March 31, with a grand opening on April 1



Pat Nagle and his business partner Carole Holder, who co-own the Tacoma landmark restaurant and brew pub along Pacific Avenue, are expecting their second child. They will call it the Harmon Hub. It will reside in the space formerly known and operated as the St. Helens Cafe. The door fronts Second and Tacoma Avenue but really its location can best be described as the upper floor of the building that houses Stadium Bistro and Doyle’s Public House, across the street from the Temple Theatre.



The Hub will operate as a satellite of the Harmon mothership on the other side of town and showcase the five flagship beers Harmon brewmaster Mike Davis cooks up with his 15-barrel system as well as a seasonal tap that will rotate every two or three weeks.

Patrons of both places will certainly have a sense that they are operated by the same company, but they are far from mirror images of each other.



The outdoors-industrial theme of the Hub seems much more pronounced than its older sibling, and the place has more of a hangout than a restaurant vibe. But that could just be me, since I was walking around it earlier this week while construction crews were still putting up conduit and water lines.



“We still have a lot of loose ends to tie up,” Hub sales manager Cory Lang says.



This 6,000-square-foot former warehouse will have a much more urban feel since it is on the second floor and overlooks the busy street below. And it will also have a state-of-the-art, brick pizza oven that will dominate the display and demo kitchen so patrons can see their food work its way from clean plate to mounds of food.



“Everyone is going to be able to see them tossing the pizzas in the air and things like that,” Lang adds.



Food will be available for dining in or takeout. The pizzas will also be available uncooked if someone wanted to just take one home after work and cook it once they arrive home.



The menu will offer everything from artisan-style pizzas, sandwiches and pastas. Everything will be fresh and made on site, from the pizza dough, breads, sauces and desserts; the sandwiches will be made with bread taken directly out of the oven.



An added feature of the space is an 18-seat conference area that will be outfitted with presentation equipment for lunch meetings, private parties and other gatherings.

“We are hoping to grab some of that business as well,” Lang says.



Live music might also be in the works, but playing the lead role at the Hub will be the beer. Wait staff will be well versed on beer and beer pairings, sort of an outreach program to the novice drinkers in the crowds.



“We really want to educate people,” Lang says.



That means beer events, tap parties and beer festivals and tastings.

In other beer news

The Parkway will have a Boundary Bay night at 6 p.m. March 26 as a way to celebrate all things beer and Australian.