CLINTON HILL — The owners of four Brooklyn bars are bringing a New York State-focused watering hole to Clinton Hill next month.
Cardiff Giant will open in mid-to-late March at the former home of Splitty at 415 Myrtle Ave., owner Steven Baird said.
Baird, who is also a partner at Park Slope’s The Owl Farm, owns the restaurant along with brothers Seth, Ben and Mike Wiley. The Wileys also run Carroll Gardens’ Bar Great Harry, Park Slope’s Mission Dolores and Bed-Stuy’s Glorietta Baldy.
Cardiff Giant, named after a famous 1860s-era hoax in Cardiff, N.Y., will serve beer, cider, wine and spirits made in the state.
“I’ve been buying beer and cider for the Owl Farm for a long time now, and as I’ve been doing that, more and more I find myself really drawn to the New York State stuff,” Baird said. “Hopefully every time someone comes they have something they’ve never had before and they’ll want to explore and find out more about it.”
The bar will have 20 draft lines — 12 for beer, five for cider and three for wine — with a choice of pour sizes ranging from an 8-ounce glass to a pint, or a 1-liter carafe for sharing.
There will also be a long list of bottled beer, wine and cider, along with a smaller list of five to 10 cocktails.
Local brews will include Other Half and Threes from Brooklyn, Barrier and Transmitter Brewing from Queens, Brewery at Bacchus in New Paltz and Genesee Cream Ale from Rochester.
“You can’t be a New York bar without Genesee Cream,” Baird said.
Featured ciders will come from makers like Aaron Burr, who forages for apples on the upper branch of the Delaware River, and wine will come from small producers with a “sense of place,” according to Baird.
“If it’s from Long Island, we want it to to taste like a Long Island wine,” he said. “Obviously Riesling’s from the Finger Lakes.”
Prices will start at $4 to $5, with pints averaging around $7.
The atmosphere will be laid back and will feature pinball machines, a backyard and cozy seating for 55 to 70 people.
“It’s going to be pretty simple, just a nice relaxing place to hang out,” Baird said. “It’s not going to be a party bar. It’ll be a grown-up place to have something new.”
Eventually, the owners hope to partner with a local eatery to serve sandwiches, as well as host monthly events to showcase local producers.
Cardiff Giant will initially be open from 2 p.m. to 2 a.m., but the owners plan to extend those hours from noon to 4 a.m.
