Across the street from Ghostfish sit the Epic Ales brewery and its accompanying gastropub, the acclaimed Gastropod. Brewer Cody Morris has been creating highly experimental beers here since 2009, using every inch of the 180 square feet available to him. Barrel-aged sours are Morris’ forte; he also makes the enthusiastically named Party Time!!! Ale, an unaged, tart beer that can be combined with a rotating selection of syrups (like spruce tip and red currant) at Gastropod.

Morris’ partner in crime, Travis Kukull, has received much praise for his equally imaginative cuisine at the minuscule 38-seat Gastropod, whose rotating menu includes such wonders as honeydew bubble-tea pie and green-banana soup. But despite their success, the duo has stayed small-scale—until now.

Morris and Kukull are emerging from the shadowy hinterlands of SoDo to launch Mollusk in late summer or early fall in Seattle’s newest buzz neighborhood, South Lake Union—not a bad idea, given all the dudes on the Amazon campus there. Mollusk will cover 5,000 square feet and seat 100, with a brewhouse double the size of the current space in SoDo.

While patrons can expect common styles like IPAs on tap at Mollusk, Morris isn’t shying away from his love of weirdness. “It will be more familiar, but there will be some playful twists,” including the possibility of brewing beer with squid ink, serving beer cocktails, and including at least one sour beer on tap. On the food side, Kukull is centering the menu around Indonesian curry.

“We decided it would be fun not to get completely bored by the beer you have to brew all the damn time,” Morris says. They’ll keep their SoDo spot for “more challenging” food and beverages.

food@seattleweekly.com