The Brewer’s Table is all about wood-fired fare and beer, which will be reflected during the restaurant's series of pop-up dinners, with the first taking place at Franklin Barbecue on Sunday, October 30. Zach Hunter, who just joined the team as executive chef from Southern restaurant Fixe, worked worked with Brewer’s culinary consultant Jorge Hernandez to fashion the restaurant’s first pop-up menu.
Eater got a sneak peek of the lineup, which includes barbecue squash, Lebanese minced lamb, scalloped cured in hops, and more. Scope the full offerings, which are subject to change, below. Since the restaurant’s brewery portion is still being worked on, the meal will be paired with brews from local Austin breweries.
After the dinner at Franklin Barbecue, Brewer’s Table will take the show on the road to Colorado, California, and New York for three additional dinners. The restaurant is expected to open in early 2017.
The Brewer’s Table’s pop-up menu preview at Franklin Barbecue
Fall squash barbecue, sour pear, buttermilk, scarlet turnip, squash seed praline
Hop-cured scallop, smoked bone marrow, broccoli green pistou
Kibbeh nayeh, lamb, beer grain, roasted yeast cracker, oxalis
Paired with Jester King Kollaborationsbier
Duck roast, koji, garden glace, persimmon catsup, bitter greens
Grilled bluefish, malted barley miso, sunchoke, potato leaf falafel
Paired with Austin Beerworks Sour Apes
Saison baba, chamomile and rum, smoked sweet potato mascarpone
Paired with Hops and Grain Porter Culture