Some of the hardest working folks on the local food and beverage scene are joining forces.

Chef Justin Severino, Hilary Prescott Severino and brewer Scott Smith will open Larder of East End, an eatery inside East End Brewing Company’s Larimer brewpub, on July 5.

The 2,000-square-foot space on Julius Street — East End’s headquarters since 2004 — will now include a casual, carryout counter along with seating for 85 and an outdoor dining area.

“After featuring East End Brewing Company beers in my restaurants for so many years, it’s a thrill to be able to bring my food into his brewery,” Severino said. “This project has been a long time coming, but I think it’s arriving at the perfect time. I’ve been more and more drawn to cooking casual, familiar, but delicious food, and that’s exactly the kind of fare a great brewery restaurant calls for.”

Larder’s menu will change seasonally, and will include vegetarian-friendly dishes such as gem lettuce served with creamy lemon dressing, white cheddar and pumpernickel bread, as well as potatoes topped with smoked blue cheese and horseradish honey and falafel with cucumber yogurt and pickled radish.

Also: steamed mussels with fries, and a chicken chorizo hot dog with caramelized onions and pickled peppers. And a large meat smoker will churn out brisket and whole hog barbecue. After dining, patrons can cool off with homestyle desserts including strawberry cobbler and ice cream from Millie’s.

East End features a rotating selection of 10 canned beer options and 13 taps in every style. All are available as tasters, pints or carryout crowlers (in a can) and growlers. Non-alcoholic beverages include nitro cold brew java by Commonplace Coffee and a line of homemade soft drinks by Barmy Soda Company.

Larder will open at 4 p.m. on Wednesdays through Sundays.

Later this summer, the Severinos will debut another casual eatery outside of North Park that will feature East End brews on tap.

“Collaborating with Justin on Larder feels like the natural culmination after a decade of working together at farm dinners, beer tastings and off-site events,” Smith said. “When we decided to add a food element to the brewery, we knew we didn’t want to just toss in a fryer or warm up frozen pizzas. We wanted to work with someone who cared as much about their food as we do about our beer.”