I realize you're just in the "brainstorming" mode right now so I don't want to shoot down any ideas prematurely, but...
at some point you need to look at the impact that the overhead has on some of these ideas.
IMO,running a kitchen or restaurant is high cost, high risk.
You may want to just get an industrial-type building (lower rent and larger space) and just focus on brewing, putting it into kegs, and distributing it to regional bars as well as having your own "taproom" right there at the brewery. Someone else can partner with you to supply the food to the patrons (but they take the risk and the time, not you) for the first few years. You can always expand and add your own restaurant later.
I also agree with the 7 bbl to 15 bbl start size. You may still want to have the pilot brewery 15-30 gallons for test batches, then scale up to the 7 bbl-15 bbl for production.