Some things are changing at what has been known as Liberty Craft House for the past seven years, but fans of the bar and restaurant at 346 E. College Ave. will still find much of what they knew and love.
Liberty is becoming Alla Spina at HiWay. “Alla spina” is Italian for “on tap” and the new name is a nod to both the advanced tap system that has been a hallmark of Liberty’s tenure and the establishment’s new concept as an Italian-inspired bar companion to its neighboring restaurant, HiWay Pizza Downtown.
Dante’s Restaurants and Nightlife, which owns both businesses, tentatively anticipates Alla Spina will open on Tuesday, Sept. 6, according to co-director J.P. Mills.
“It’s going to be a lot of what Liberty was, but certainly with an Italian theme,” Mills said. “As you know, we’re an Italian company. We always have been… We are leaning into that Italian theme more.”
Mills called Alla Spina “an evolution” of the HiWay Pizza brand, which will celebrate 60 years in 2023. The connection between the two businesses is more than just conceptual — a new 7-foot interior opening will connect HiWay Pizza Downtown and Alla Spina.
The exterior of the former Liberty will remain much the same, while inside it has not been gutted but will see a few changes.
“We’re spiffing up inside,” Mills said. “We’re changing the decor a little bit.
“You’re going to walk in and you’re going to see some Liberty DNA. The things that people knew and loved at Liberty are still going to be there very much.”
The 55-faucet tap system serving beer, cider, cocktails, wine, house-made sodas and nitro cold-brewed coffee will remain a centerpiece at Alla Spina, with the ability to customize temperature and gas blends for each beverage and a hand-pumped beer engine serving cask ale.
Hand-crafted cocktails will continue to be made with fresh juices and a wide selection of spirits and liqueurs, with the bar using three types of ice from different machines to get the drinks just right. Drawing from the roots of the award-winning Mario’s Italian Restaurant wine list, 15 to 20 wines will be available by the glass, along with a deep roster of bottles. All bottles and cans of beer, cider and wine are stored in different temperature zones according to the product and style.
The food menu have some changes, with what Mills called an “Italian market” theme. Salumi and formaggi charcuterie boards and slates — a house specialty for Liberty — will continue, while pizzas and calzones from HiWay’s brick oven will also be available. New to the menu will be panuozzo, an Italian street-food sandwich, along with antipasto dishes, salads and from-scratch Italian desserts.
“It will expand HiWay Downtown’s menu,” Mills said. “So no matter where you’re sitting in there you will be able to get both menus.”
Alla Spina also will be home to regular events. Tuesdays through Fridays it will host an apertivo happy hour from 4:30 to 6:30 p.m. with frequent visits from representatives of winemakers, breweries, cideries and distilleries. (A “Haze Out” with New Trail Brewing is first up on Sept. 14.) Thursday through Saturday will feature a late-night happy hour.
The bar also plans to host entertainment like live music and vinyl listening parties.
Mills said the Alla Spina concept could be incorporated into the other HiWay locations in the future.
“To us, it’s an evolution of the HiWay brand,” Mills said. “That’s kind of how I viewed this, like a companion to HiWay. We very much see carrying this branding forward.”
For updates on Alla Spina at HiWay’s opening and upcoming events, check its Facebook and Instagram accounts.
