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Wild Side Brewing Co. Expands Into Food with Dine 419
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Published in Food and Wine on Wednesday, December 3rd 2025 at 17:39 GMT by 13abc- 🞛 This publication is a summary or evaluation of another publication
- 🞛 This publication contains editorial commentary or bias from the source
Dine 419: A New Culinary Gem at Wild Side Brewing Co. – A 2025 Preview
On December 3, 2025 the ABC‑13 news desk rolled out a feature on the latest addition to the downtown food‑and‑drink scene: Dine 419, a chic, farm‑to‑table restaurant tucked inside the popular Wild Side Brewing Co. The piece is more than a simple opening announcement—it’s a deep dive into how a well‑known local brewery is expanding its footprint into the culinary world, the culinary philosophy behind the new eatery, and the buzz it’s generating in the community.
The Wild Side Brewing Co. Legacy
The article starts with a quick refresher on Wild Side Brewing Co., one of the city’s most beloved micro‑breweries. The original brew house opened in 2017 and has since become a hub for craft‑beer aficionados and casual drinkers alike. The piece notes that Wild Side’s flagship beers—“Riverstone IPA” and “Amber Sunset Lager”—are staples on the city’s beer radar. The brewery’s social‑media pages (linked in the article to the official site, https://www.wildsidebrewing.com/, and its Instagram) have amassed a community of over 50,000 followers, underscoring its cultural impact.
The writer quotes the brewery’s co‑founder, Mark Rothman, who says, “We’ve always believed that great food should pair seamlessly with great beer. Dine 419 is the logical next step.”
Why Dine 419? A Concept Born From Community
The article explains that the idea for Dine 419 germinated from several community conversations. The writer interviews chef‑owner Lily Nguyen, who moved to the city from San Francisco to “bridge the gap between artisanal brewing and locally sourced cuisine.” Nguyen’s vision is to bring “a seasonal, locally‑driven menu that complements Wild Side’s beer lineup” while keeping the dining experience “intimate, yet open to the community.”
A key point in the feature is the restaurant’s name: 419 references the original town’s ZIP code, an homage to the city’s heritage and a subtle nod to the “four‑year‑old” tradition of the brewery’s founding date.
Menu Highlights & Seasonal Pairings
The article gives readers a taste (literally) of what to expect. Dine 419’s tasting menu ranges from a Smoked Trout Croquette (served with a lemon‑caper beurre blanc) to a Sous‑vide Wagyu Steak (with a side of truffle‑infused roasted potatoes). The chef explains that each dish is “designed to echo the flavor profiles of one of Wild Side’s flagship brews.” For instance, the “Riverstone”‑infused grilled branzino is paired with a crisp, refreshing pilsner from the brewery’s rotating selection.
A side note points out the restaurant’s commitment to sustainability: the article cites a link to the brewery’s sustainability page (https://www.wildsidebrewing.com/sustainability), noting that the majority of Dine 419’s ingredients come from local farms within a 50‑mile radius.
Design & Ambiance
The writer gives a vivid description of the interior design, noting that the space retains Wild Side’s rustic, wood‑laden aesthetic while adding a touch of modern minimalism. The dining area features slate‑stone tables, industrial pendant lighting, and an open‑concept bar that lets patrons watch the brewing process. A large, reclaimed‑wood menu board lists the daily specials. The article quotes interior designer Carlos Mendoza on how the space “balances the brewery’s raw charm with a polished, yet warm, restaurant environment.”
Community Reception & Events
A key part of the piece is the community’s reaction. The article quotes local resident María Fernández: “I’ve been coming to Wild Side for years, and I can’t wait to try what Lily has created.” The writer also mentions a “First‑Sip” event scheduled for December 10, where guests can sample the inaugural menu paired with a special edition brew. The link to the event’s RSVP page (https://www.wildsidebrewing.com/events/first-sip) is highlighted for interested readers.
In addition, the article outlines future plans: a monthly “Farmers’ Market” night where local producers can showcase their products, and a “Brewer’s Table” dinner that pairs the restaurant’s dishes with limited‑release beers.
Economic Impact & Future Growth
The article turns to the broader economic implications of Dine 419’s opening. According to a local economist, the restaurant will create 15–20 jobs and is expected to attract an extra $250,000 in tourism revenue annually. The writer links to a city economic report (https://city.gov/economic-impact/2025), providing context on how local businesses are thriving post‑pandemic.
The piece also mentions the possibility of expanding Dine 419 to other Wild Side locations if the concept proves successful. A quote from Rothman states, “We’re thinking about replicating the model in a few key markets over the next three years.”
Final Takeaway
By the end of the article, readers are left with a clear understanding that Dine 419 is not just a restaurant—it’s a strategic expansion of Wild Side Brewing Co.’s brand, a celebration of local produce, and a testament to the city’s vibrant food scene. The piece invites diners to explore the menu, attend events, and witness how beer and food can unite in an authentic, community‑driven setting.
With a mix of interviews, insider quotes, and actionable links—ranging from the brewery’s official site to the event RSVP page—ABC‑13’s coverage gives the story depth and provides all the tools readers need to engage with Dine 419. Whether you’re a beer aficionado, a foodie, or simply curious about what’s new in town, the article makes a compelling case that Dine 419 will be a highlight of the city’s culinary landscape in 2025 and beyond.
Read the Full 13abc Article at:
[ https://www.13abc.com/2025/12/03/dine-419-wild-side-brewing-co/ ]
