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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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Get a Sneak Peek of Southerleigh


Chef Jeff Balfour shows some of the beers at Southerleigh that are being barrel-aged.

Chef Jeff Balfour shows some of the beers at Southerleigh are being barrel-aged.

The beers are aging in their tanks and barrels. The brick oven has been set up in the kitchen, and test runs are in progress. The serving dishes have been delivered. The final steps are being put in place before Southerleigh opens at the Pearl Brewery.

southerleigh8The latest restaurant and brewery in the complex will be a showplace for Texas and Southern comfort food with a coastal influence, says chef Jeff Balfour, a Galveston native and fan of what the gulf has to offer. Plus, you can expect some foods, from mussels to pretzels, designed to pair with the beers on tap.

The exact opening date still isn’t certain, but Balfour is hopeful to have the certificate of occupancy by the beginning of the April. A preview party is being held March 29 as part of the closing festivities of San Antonio Beer Week.

In the meantime, the chef has been putting the finishing touches on his menu, while head brewer Les Locke gets his beers ready for the taps. In addition to the series of copper and stainless tanks, Locke is also aging some of his beers in pinot noir barrels from A to Z Wineworks, the winery in which Spurs Coach Gregg Popovich is a partner; others are in old bourbon or rum barrels.

Dishes for mussels and fries

Dishes for mussels and fries

There’s still plenty of work to be done, but major steps are being taken each day.

Out front, workers are making sure the garden space is ready for the first Sunday Pearl Farmers Market, which begins this weekend.

Inside Southerleigh, workers were just as busy. On Thursday, they hung a new chandelier made from pieces found in the original Pearl Brewery.

The designer didn’t want to overdo the old pieces but wanted to make sure that those used would stand out. They include a Pearl clock at the host’s stand by the door, roller conveyors over the open kitchen and the facades of the old brew tanks. They also include the original pillars, which are not being painted but being shown in their aged glory.

When it’s finished, Southerleigh’s main dining area will seat about 140, while extra space can be had in front of the open kitchen, in the bar and out on the patio. A private dining room for up to 15 will be housed in the silo out front.

For more information, click here.

A view of the Southerleigh dining area from above

A view of the Southerleigh dining area from above

Tanks in the afternoon light

Tanks in the afternoon light

New tanks behind the facade of the old

New tanks behind the facade of the old

Beer waiting to be tapped

Beer waiting to be tapped

The new chandelier

The new chandelier at Southerleigh

 

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Notes & Quotes: Dinners, Balfour New Resto at Pearl


Join Hotel Havana’s Ocho and Shiner Beers for an evening celebrating Texas’s agricultural bounty. On Friday, June 4, at 7 p.m. Ocho will team up with Loncito Cartwright, a sixth-generation Texas rancher who will share the story of his family’s ranching evolution.

Peaceful PorkOcho’s executive chef, Toby Soto, designed a special five-course menu featuring offerings from Loncito’s Twin Oaks Ranch and seasonal ingredients of the region. The dinner features beer pairings along with each course selected and presented by Terry Fagan of Shiner Beers.

First Course: Texas redfish taquitos with roasted tomato and cilantro slaw served with avocado and queso fresco salad. Second Course: Smoked carrot bisque with sweet pea crema and melted leeks
. Third Course: Charred broccoli and roasted beet escabeche
. Fourth Course: Cast-iron seared sweet potato and purple kale pork roulade, Michelada gelee, herb-battered mushrooms, shaved asparagus, white cheddar fonduta
. Fifth Course:  Buneulo banana cheesecake and caramelized strawberries on a cocoa crisp drizzled with Cajeta de Cabra

Ocho is at 1015 Navarro St. Dinner is $75 per person, including tax and tip. Seating is limited and reservations are strongly recommended. Call 210-222-2008.

SA chef Jeff Balfour will open Southerleigh this fall at Pearl

Chef Jeff Balfour’s new restaurant, Southerleigh Fine Food and Brewery, that is set to open on the ground floor in the historic Pearl brewhouse in fall 2014.

Influenced by the coastal classics of Balfour’s upbringing in Galveston and married with the comfort of southern cuisine, Southerleigh will be a culinary intersection of cultures that make up the historic cuisines of Texas. ”

Guests at Southerleigh will be able to enjoy seasonally-shifting and playful menu items including: hand-rolled pretzels, Texas Longhorn jerky, wood-fired meats, traditional shellfish boils, beer braised meat and more.

Jeff Balfour at Paella Challenge

Jeff Balfour at Paella Challenge

Balfour will craft a cuisine of both modern wit and famous Southern charm,” according to Pearl.

Southerleigh will also house a custom manufactured brewery designed by Portland Kettle Works. Brewer William Les Locke Jr. developed his philosophy for beer and ability to create drinkable art as the former head brewer of Branchline Brewing. The brewery will have a 15-barrel brew house, six serving tanks, and an extensive firkin/wood barrel-aging program. Southerleigh plans to offer up to 21 different beers on tap, including one hand engine, that will be sold by the glass, bottle, or growler.

Austin-based architects Clayton & Little and Interior Designer Joel Mozersky of Austin’s One Eleven Design, have worked together to honor Pearl’s historic brew house while also reflecting Chef Balfour’s coastal southern cuisine.

Frederick’s on Broadway hosts 3-day Joel Gott wine dinner

Joel Gott’s wines will be featured from June 2 through June 4 at Frederick’s on Broadway, 7701 Broadway. The price is $95 per person plus tax and gratuity.

A representative from Trinchero Family Estates will be on hand to discuss the wines. Joel Gott wines served with the five-course meal from chef de cuisine Javier Landaverde. Call for reservations at 210-828-9050.

Aldaco’s Dominion opens today

Aldaco shrimp enchiladasAldaco’s, on Dominion Drive, has opened. Two soft openings on Tuesday and Wednesday nights brought in owner Blanca Aldaco’s many fans and showcased the new restaurant. Colorful art, a stylish bar and rustic, oak-shaded patios were some of the highlights of the new restaurant.

Dishes such as Shrimp Enchiladas, Queso Flameado, Grilled Queso Panela, Chile Relleno and Fajitas, paired with two of Aldaco’s famous avocado margarita and prickly pear margarita are the same favorites you find at the two other Aldaco’s restaurants in San Antonio.

 

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