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Here's when Sandlot will reopen in Harbor Point

Sandlot, the beach bar in Harbor Point that made its debut last year, will reopen May 5 with more events and more shade from the summer sun.

In its second year, the open-air bar and eatery adjacent to the Exelon building, will add more musical acts, yoga and other fitness classes, and partner with Splash City Golf — a pop-up driving range for golfers to practice their swing by hitting biodegradable balls into the harbor. Other events include a release party for a new beer made exclusively for Sandlot (“Soak up the Sun” by the Brewer’s Art), movie nights and a food and wine festival.

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Sandlot, the latest restaurant from Spike Gjerde's Foodshed group, has a stunning outdoor setting with food to match.

“We’re using Sandlot as a way to kind of enjoy doing stuff together with people that we’ve supported and they’ve supported us,” said Corey Polyoka, a partner in the Foodshed restaurant group, which also owns Woodberry Kitchen, Artifact Coffee, Parts & Labor and Bird in Hand.

The menu at Sandlot — where casual fare was served from an Airstream camper and refurbished shipping containers last summer and fall — will largely remain the same, Polyoka said. Sandlot will introduce more shellfish and seafood plates, with a monthly crab feast by Conrad’s Crabs & Seafood Market. The eatery will also experiment with dishes made in an old-school grill box called a caja china, ideal for roasting pigs.

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Over the years, Woodberry Kitchen hasn't always been consistent. But this visit was near perfect.

A streamlined drink list will include bottled cocktails and mocktails, kombucha and more slushies — “those were really popular last year,” Polyoka said.

The Foodshed team is working to add more shade to the waterfront property, which is dotted with al fresco picnic tables, sofas and hammocks. Polyoka said they are seeking approval from the city to add a covered structure, and Foodshed also plans to add more shade to the hammocks.

Polyoka expects Sandlot to remain open through Oct. 20.

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