SOUTH STREET SEAPORT — Craft beers, giant Jenga and celebrity chefs are on tap for the Seaport this summer.
The owners of FiDi's high-end craft beer bar Clinton Hall — home to a "Flux Capacitor" machine that's used to control the carbonation and temperature of each hard-to-find brew — are launching a pop-up with the same name on the corner of Fulton and Front streets this May.
Along with the rotating selection of 20 craft beers and 20 types of burgers featured at the original Clinton Hall, at 90 Washington St., the two-level Seaport location will have an entire floor of games for patrons — including corn hole and life-size Jenga, said operator Telly Hatzigeorgiou at a recent Community Board 1 meeting.
The nearly 40,000 square foot space — about 7,000 square feet inside the building and more than 30,000 square feet of outdoor tables — will also include a separate, smaller restaurant called the "Food Lab." The eatery will feature a different celebrity chef every two weeks, creating a new menu for the venue.
Hatzigeorgiou said he's eyeing chefs like Harold Dieterle, "Top Chef" winner and former owner of the acclaimed but now shuttered restaurants Kin Shop and Perilla; Andrew Carmellini, the chef behind eateries including The Dutch, Bar Primi and Lafayette; and Dale Talde, another Top Chef alum and owner of Park Slope's Talde.
Talde is currently in talks to join, while Dieterle and and Carmellini are not yet involved.
The venue will be home to a "speakeasy"-style cocktail bar as well and 50 outdoor, picnic tables.
The Food Lab and cocktail bar are slated to open sometime in June, Hatzigeorgiou said.
The venue, aside from the outdoor bar, is set to stay open through Dec. 31.
Correction: A previous version of this story said that Dieterle, Carmellini and Talde were all planning to join the "Food Lab." A spokeswoman for Howard Hughes Corporation, the developer that owns much of the Seaport, clarified that neither Dieterle nor Carmellini were in talks about the project and that Hatzigeorgiou misspoke at the meeting.