The Brewer’s Table, the wood-fermented beer and wood-fired restaurant in Govalle, will open on Thursday, April 19 at 4715 East 5th Street from beer-obsessive founder Jake Maddux.
The new neighborhood restaurant is all about connecting beer to food and food to beer. Executive chef Zach Hunter uses hops and grains in dishes like the beer grain falafel, venison tartare with toasted brewer’s yeast, aged pork ribs with black beer vinegar, and malt-soaked hen eggs in the grain bowl. The ethos extends into desserts as well, like toasted barley ice cream with beer grain waffles, chocolate malt balls, frozen pretzel cakes with stout crisps.
Larger dishes rotate depending on availability — ranch includes wattle hogs, Gulf with sea bream, and garden with fermented whole cauliflower. Everything is cooked over the large wood-fired oven in the open kitchen.
While head brewer Drew Durish’s beers won’t be available until late May, the beverages will make use kitchen ingredients like peels and peppers are used in the brewing process. The Beets by Drew uses various mint leaves from Hausbar Farm and roasted beets.
In the meantime, beverage director Brandy Compton put together a drinks menu full of wine, a tap system with 26 guest beers, and cocktails. The latter includes the Around the Binzer mixed with rye and mesquite pod maple syrup; and the Saison D’Etra with gin, hop honey, and saison chamomile syrup.
The Brewer’s Table is open from 11 a.m. to 10 p.m. daily.