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Archive | April 2nd, 2015

Brewing Up Fun at Southerleigh

Brewing Up Fun at Southerleigh

The open kitchen at Southerleigh.

The open kitchen at Southerleigh.

Chef Jeff Balfour is dishing up his brand of Texas cross-cultural cuisine to Southerleigh Fine Food and Brewery, which is now open at 136 E. Grayson in the Pearl Brewery.

Southerleigh plans to offer numereous beers on tap in addition to the ones brewed in house.

Southerleigh plans to offer numereous beers on tap in addition to the ones brewed in house.

As of Thursday’s opening, Southerleigh is already considered to be the 10th largest brewpub in the country.

So you can sip on a Seawall Belgian Wheat or a Darwinian IPA while dining on Pecan-Crusted Flounder, Old School Stuffed Crab, Braised Oxtail Pie or Brick-Griddled Diamond H Quail with oyster stuffing.

Starters range from freshly made pretzels to shrimp bisque to a roasted beet salad, while desserts include a wood-oven baked apple pie and, because it’s the season, strawberry shortcake with buttermilk sorbet.

Southerleigh houses a custom-manufactured brewery designed by Portland Kettle Works. Brewer William Les Locke Jr. has ensured that the new brewery sets new standards in San Antonio’s evolving brewing scene. It has a 15-barrel brew house, six serving tanks, and an extensive firkin/wood barrel-aging program. Southerleigh plans to offer up to twenty different beers on tap, including three hand engine, which will be available in flights or by the glass, bottle or growler. Current offerings also include the light Parsel Smash; Conjunction Curry Porter, an English porter with flavors of mustard seed, turmeric, fenugreek, cumin, curry powders, and black pepper; and a coconut porter.

Spooning up Shrimp Bisque.

Spooning up Shrimp Bisque.

Austin-based architects Clayton & Little and interior designer Joel Mozersky of Austin’s Joel Mozersky Design have worked together to design the space, which honors Pearl’s historic brew house with refurbished designs while also reflecting Balfour’s coastal southern cuisine.

The 7,900-square-foot space boasts multiple dining options, including bar seating, patio seating, and a private dining room housed in one of the original grain silos that can seat up to twenty people. Additional private dining in the north dining room will hold seating up to seventy-five people, and Southerleigh will have the capacity to host parties up to two hundred people.

Southerleigh is now open daily from 6 to 11 p.m. for dinner with the bar opening at 5 p.m. and staying open until midnight. Lunch will be added in a few weeks. For more information, visit www.southerleigh.com.

Kasey McCullough is Southerleigh's lab tech.

Kasey McCullough is Southerleigh’s lab tech.

Oak Grilled Gulf Red Snapper over Shrimp and Pork Jowl Soubise.

Oak Grilled Gulf Red Snapper over Shrimp and Pork Jowl Soubise.

 

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