Bluebird Distilling has already made a name for itself as an award-winning grain-to-glass distillery in the heart of downtown Phoenixville—but now they want to make even more dough.
The newly unveiled Bluebird Distilling & Dough House was recently revealed after a $2.2 million transformation of the brand’s flagship distillery and cocktail bar. The reimagined space has expanded the Bluebird experience with a Neo-Neapolitan pizzeria and restaurant, a larger cocktail bar, a dining room, and an enhanced retail bottle shop, all of which are integrated within the working distillery.
Carrying Bluebird's scratch-made philosophy, the Dough House features naturally fermented pizza dough, house-made focaccia and breads, and a menu centered on fresh, ingredient-driven flavors and small plates. The space now houses a central island bar, and just beyond the entrance, visitors will also find a warm barrel room lounge and a large dining room complete with a decorative fireplace and custom banquettes.
“From handcrafted spirits and cocktails to house-made dough and pizza, everything we do is rooted in craftsmanship,” says Bluebird Distilling founder and master distiller Jared Adkins. “More importantly, we want Bluebird to be a place where people come together—to share a meal, raise a glass, and create memories.”
The restaurant's Neo-Neapolitan pizza program, created by Executive Chef Devon Migeot in collaboration with Gregorio Fierro, begins with 100% Petra stone-ground Italian flour, milled from Italian wheat in the hills of Veneto and made without preservatives or additives. Every pizza also starts with naturally fermented, scratch-made dough.
Migeot brings nearly a decade of culinary experience to Bluebird Distilling & Dough House. Originally from Naples, Florida, he honed his skills in the Philadelphia region, serving as sous chef at Zahav, Laser Wolf, and Tersini in Ambler, before leading the kitchen as chef de cuisine at Rosalie in Wayne.
At Dough House, diners will find a menu full of house-baked breads, shareable small plates, and ingredient-driven dishes designed to complement Bluebird's handcrafted cocktails. Early highlights include ricotta gnudi with sweet corn, brown butter, and scallions; meatballs with beef, pork, gravy, and parmesan; beets and burrata; chicory salad; and a selection of meats and cheeses.
The beverage program continues to showcase the cocktails that have made Bluebird Distilling a fan favorite with a few new fixtures as well. Signature drinks such as the Bluebird—made with vodka, blueberry, lime, and mint—and the Phoenixville Old Fashioned remain on the menu, alongside new offerings like the Huntsman, featuring French Cigar Bourbon, morel-infused vermouth, tobacco bitters, and stave smoke; the Rum Ham, crafted with pancetta fat-washed Bluebird Dark Rum, burnt pineapple syrup, and tiki bitters; and Off the Vine, a savory, garden-inspired martini combining Juniperus Gin with basil, lemon, agave nectar, Aleppo pepper, and clarified tomato.
Rounding out the transformation is an upgraded retail experience. While here, visitors can explore Bluebird Distilling's complete portfolio of grain-to-glass spirits, including limited-edition bourbons, rye whiskeys, gins, and other small-batch releases, along with Char & Stave coffee liqueur, amaro, specialty coffee beans, and other signature products.
“At the end of the day, whiskey and pizza have more in common than people think. Both start with grain, both rely on fermentation, and both reward patience and craftsmanship. Opening the Dough House at Bluebird Distilling felt like a natural extension of what we’ve been doing for the last decade,” finishes Adkins.
To find out more information on Bluebird Distilling & Dough House (100 Bridge St, Phoenixville), visit bluebirddistilling.com
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