BY EVA MAYS
On March 29, Morgantown welcomed a new restaurant to its thriving food scene: Phoenix Public House, at The Pines Country Club, 3062 Point Marion Road.
This is not the ownership team’s first endeavor together. The group of “foodies and craft beer lovers” opened the Parkersburg Brewing Co. together in 2016.
The owners incorporated a phoenix, the legendary bird that dies but then is resurrected from the ashes of its former self, into the logo.
“The original Parkersburg Brewing Co. closed in the early 1900s because of prohibition,” said Michelle Hopkins, co-owner and head of marketing and public relations. “But this small business in West Virginia rose from the ashes.”
The Parkersburg Brewing Co. was a success — in 2018, its Cell Block 304 brown ale won a gold medal at the prestigious 2018 World Beer Cup, making Parkersburg a destination for beer aficionados from around the country.
In summer 2021, Morgantown community members approached Parkersburg Brewing team, inquiring if they would be interested in opening a restaurant at The Pines Country Club. Hopkins, as well as other members of her team, are members of The Pines.
“We were excited of having that marriage, of being members and bringing our experience from the restaurant and craft beer industries and offering it to the public,” she said.
This new restaurant, although separate from the Parkersburg endeavor, gives a nod to the team’s previous success in the name: Phoenix Public House.
The eatery, though located in the country club, is open to the public. There had previously been another restaurant in the space, so the owners undertook small-scale renovations, such as adding dramatic ceiling tiles that give the space an old-world ambiance, and installing an additional bar where bourbon and scotch will be served. Of course, the Cell Block 304 is on tap.
The restaurant offers an upscale pub experience, with dishes like hot honey caramelized Brussels sprouts, Scottish meat pie, and wedge salad on the menu.
“We’re community-driven and really want to support small businesses,” said Hopkins. “We are a scratch kitchen with farm-to-fork cuisine. Many of our ingredients are sourced from local farms and vendors.”
The restaurant also has a kids’ menu and offers gluten-free and vegetarian dishes.
The executive chef is Erik Guerrero, who developed skills in the culinary arts through training at Le Cordon Bleu and experience at restaurants at Universal Studios, Norwegian Cruise Lines, and most recently, Lautrec at Nemacolin Resort.
“His food is fantastic,” said Hopkins. “We are so beyond excited to have him joining our Phoenix Public House family. He is really focused on the farm-to-fork experience and helping sustain local farmers.”
A complete menu can be viewed at https://www.toasttab.com/phoenix-public-house/.
The restaurant is open from noon-8 p.m. Tuesday through Saturday and is closed Sundays and Mondays.
Hannah Williams, who attended a soft opening of Phoenix Public House in March with a group of coworkers, said, “We were impressed with the breadth of options on the menu. They had some unique things that I hadn’t seen before locally. It would be perfect for someone who wants to try something new.”
Williams enjoyed the vegetable panini.
“It was a super-light, perfect-for-lunch sandwich,” she said. Her group also appreciated the informal, cozy atmosphere and the friendly staff.
“We are hoping to see the Phoenix Public House become a destination for people who want to bring their family from out of town to visit,” Hopkins said.
