Cider Belly opened July 7, serving European-style dry ciders and small plates, plus Karamoor wines, Love City beers, and draft cocktails made with New Liberty spirits.
The small but elegant space — minimally decorated with marble tables, bistro chairs, and thrifted Philadelphia prints, lithographs, and landscapes — nails the tony Chestnut Hill vibe.
. It was while on their 2019 honeymoon in Italy that they first conceived of Cider Belly, a play on the term “pasta belly.”In 2021, two years after they moved to Philly, they sublet space from Cardinal Hollow Winery in Lansdale to pilot the concept. There they refined their process and recipes, and they started selling cider at regional festivals. Positive feedback followed. “That’s when we realized like we really could have something,” Kim says.
Beekman delivers the cider to the bar, hooking up a hose to a tank on the back of a truck, then pumping in enough fresh-pressed cider to fill six 60-gallon tanks. From there, the Vendevilles add yeast and keep an eye on the cider during its first fermentation.
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