A family-friendly brewpub named after the classic Herman Melville novel, Moby Dick Brewing is aiming to open in March of 2017. Nautically themed, the brewery will offer seating for nearly a hundred patrons indoors as well as seasonal outdoor patio seating. Huge windows will overlook the New Bedford Whaling Museum, located just across the intersection. With a design meant to reflect New Bedford’s rich whaling history, the decor will feature authentic artifacts, artwork, and photography.
Moby Dick Brewing plans to offer between five and seven beers from their ten-barrel brewery operation viewable behind the bar. Each beer will be named for themes from the famous novel. They aim to produce 750 barrels the first year. The menu will be traditional pub fare emphasizing locally sourced fresh ingredients. Future expansion plans being considered include a retail area for purchasing memorabilia, and perhaps a growler refill station for those that prefer to chase whales at home.
Powered by a team of local investors, Moby Dick Brewing Company is a $1.3 million project of love. President and operations leader David Slutz, a former CEO of a North Shore manufacturing company, joined efforts with Maureen Sylvia Armstrong (CEO of the Sylvia Group in Dartmouth), Peter Kavanaugh (president of La-Z-Boy Furniture Galleries in Dartmouth), Richard Lafrance (CEO of Lafrance Hospitality), and Bob Unger (principal of Unger LeBlanc, Inc. Strategic Communications). Each came to the table wanting to contribute to a project that would add allure to the downtown district. As Slutz put it, “We all wanted to do something that would be interesting and good for the city of New Bedford.”
With such caring stewardship, a prime location, and total focus on food and beer quality, Moby Dick Brewing Company looks to be a whale of an addition to the New Bedford restaurant scene.
Moby Dick Brewing
16 South Water Street
New Bedford, MA 02740
Adam Centamore is a local wine and cheese educator and author who lives in Quincy. When he’s not scoping out cheese and booze combinations for his next book, Adam enjoys diving deep into the local food scene, wherever that locale might be.
Reprinted with permission from edible South Shore & South Coast 2007 Winter edition.