There’s some new details emerging about Birra, the brick-oven pizza and craft beer joint we told you a few weeks ago was coming to East Passyunk Ave. later this spring. Chef-owner Gordon Dinerman will head the kitchen and the space will feature a rustic vibe with dark woods and earth tones, according to a prepared statement. Twelve of its 50 indoor seats will be at a large communal table, and another 10 will be at a bar overlooking the open pizza kitchen. Lunch and dinner menus will offer a variety of dishes, including appetizers, pizzas and “plates,” which are described as entree sized meat, seafood and vegetable dishes roasted in the pizza oven. They include “Mama’s” brisket, porchetta, lamb, goat and Bakala. The menu will also have a variety of sandwiches and salads. Of particular interest are a series of signature dishes called Birra Bowls, which are described as a cross between a pot-pie and an open-faced calzone, which Birra will stuff with any of its in-house ingredients. Menu prices are expected to range from $6 to $20. Dinerman has “late May” as his targeted opening date.