Arriving at Titan Hollow is like stepping into a secret society where Hogwarts and Hotel Transylvania have brought all their fantastical and spooky qualities together in one spot. Creepy skeletons hovering over the hostess stand greet you as you enter. Giant beakers release wisps of mist from behind the bar. Framed black and white portraits turn to skulls as you walk by. 

It almost seems like someone who knows something about Hollywood level special effects had something to do with bringing this old factory to life… 

Co-owner and co-creator, Angela Eliasz, has done more than wave her magic wand around this enormous space — she has enchanted it with delicious food and drink with co-owner and head chef, Lori Sabatino. And yes, the expertise she brings from her years in the movie making world and her skilled hands, eyes, and imagination, make this place truly enchanting. She is a professional alchemizer. 

Eliasz talks to us about the cider flight they are offering for Restaurant Week, calling each sample lovingly by name. “She’s gorgeous,” she says of Queen Li, their best seller and a play on the French Kir Royale. The Queen Li Cider is finished with black current, giving her the gorgeous color. “She’s the first one we created.” 

With Frankenstein/mad scientist vibes, Eliasz tells us that they are putting Bob, referring to their Classic Bob Cider, under pressure now and that they’ll be ready to keg him soon. Patrons can also enjoy Sweet Sue and Joe’s Rose in the generous flight. 

The ciders are made onsite as part of Mad McIntosh Cidery, where, according to the website, “the apple is ‘Blissfully Demented by Nature’ to form a delightful effervescent tincture of sorts… an elixir to enjoy.” 

Chef Lori Sabatino likes to stay behind the scenes, though her crispy pickled chicken sandwich is truly a Restaurant Week star. “We did it last summer and people went crazy for it,” Sabatino says of the buttermilk and pickle brined chicken served with a pickle de gallo and hot honey mayonnaise. The sandwich comes with chips and pickle, though can also be upgraded to fries or a salad. 

The strawberry burrata salad is a great place to start. Tossed with pine nuts, basil and balsamic vinaigrette, the salad is served with crostinis and is definitely sharable. 

Yoga teacher Jenn Dashem teaches yoga with live music outside on Sunday, June 23. Stick around for brunch and try one of their featured cider cocktails. The Sweet Sue with lavender, chamomile and a kiss of honey seems like it will hit the post-yoga vibe.