It’s a ballsy new concept, where everything is made from scratch in the central kitchen (from bacon and cheese to flour); lager is brewed in-house; and the chirpy staff receive 20% of the profits. Ahern shows his commitment to beer by including it in virtually every dish on the menu, alongside a suggested beer pairing from the 50-strong list (wine gets short shrift: a red, a white, a rosé).
The menu is based simply on the kind of food the chef enjoys eating, with brisket hash, chicken meatballs, tuna meatloaf and burgers all on the menu. There will also be a focus on cooking with beer (including IPA glazed pork belly, ricotta dumplings with beer butter and beer fondant potatoes), while around 40 different beers will be available to drink alongside the dishes. The name comes from the phonetic spelling of an old Brooklyn slang term “wallear” which means to have a craving for a certain type of food.