The Brewer's Table comes to us from chef Zach Hunter, brewer Drew Durish and founder Jake Maddux, who have all created a welcoming brewery-meets-restaurant in a transformed military building. Hunter, who most recently worked at Southern spot Fixe, has crafted a lunch and dinner menu using locally-sourced ingredients, though both the beer and dishes are intricately linked. Take the malt poached grouper, which uses chocolate malt praline, pickled marrow, sticky rice and smoked rye tea; or the venison tartare made with toasted wheat, sourdough pita, fermented herbs and toasted brewer’s yeast. For lunch there are lighter dishes, like a spring vegetable sandwich or leek and pecan bisque. And if you're here with your crew, the Brewer's Table makes it easy to share, with a section of the menu dubbed "Shareable Feast," offering dishes that feed two to four people (think gulf bouillabaisse served with house baked bread or hog cooked four ways). Durish's flasghip beer lineup consists of the Common Lager, a steam lager fermented in American oak foeders (as all of his beers are); the Beets by Drew, a malt-forward lager using six types of mint; and the Idee Fixe, a sweet-tea inspired dark lager, among others. Specialty cocktails and wines are also served.
|Venue name:||The Brewer's Table||Contact:|
4715 E 5th St
|Opening hours:||Sun-Thu 11am-10pm; Fri, Sat 11am-11pm|
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