First Look: Firecracker Pizza & Beer in The Grove

It’s been quite a wait, but Firecracker Pizza & Beer will finally open for business at 4130 Manchester Ave., in The Grove on Wednesday, March 21.

True to its name, Firecracker is all about that perfect pairing: pizza and beer. There’s a full complement of pies on the menu, and executive chef Doug Weerts offers two rotating specials, one inspired by seasonal beers (Beer Forward) and one by rock ’n’ roll (Rock It Forward), A build-your-own option is also available. There’s even a pizza flight, featuring three specialty pizzas sectioned into a single jumbo pie. The majority of toppings are made in-house, from the sauce to the pepperoni, sausage and turkey pastrami.

Not in a pizza mood? There’s also a selection of snacks and sharables on the menu, like a trio of salads; Cherry Bombs, beef and pork meatballs stuffed with blue cheese and roasted cherry pepper relish; and Boom Sticks, pizza dough stuffed with rotating fillings, cheese and sauce.

According to owner Chip Schloss, Firecracker aims to be as earth friendly as possible, so all beers will be on draft. There are 66 taps – 60 for beer and six for other beverages like wine, cider or coffee. While beer is the obvious focus, beverage director Cory Moszer has cocktails available, too, many with beer-inspired ingredients, like syrups made with beer reductions and spent grains.

Outside, the building takes a cue from sister restaurant Atomic Cowboy across the street and features a prominent firecracker-themed mural on one wall. Inside, Firecracker has 72 seats, an open kitchen and a clean red, black and gray color scheme that accentuates the industrial details of the space, like the exposed ductwork and repurposed rolling mechanics’ tool cabinets.

Firecracker will be open daily from 11:30 a.m. to 1:30 a.m. Here’s a first look at The Grove’s new pizza place.

Editor's note: This article originally misspelled Corey Moszer's name. It was updated at 10:35 a.m. March 8 to correct the error. 

Matt Sorrell is staff writer at Sauce Magazine.