Peep The Brewer’s Table’s Wood-Fired Menu

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

• Chef Zach Hunter IN at Beer and Wood-Fire-Focused The Brewer’s Table [EATX]
• All Coverage of Brewer’s Table [EATX]