This Friday January 27th, owners Chris Lawrence and Anthony LaVia are kicking off ~SOUTHERN PACIFIC BREWING~’s grand opening weekend. House-brewed beers by Andy French include pale ale, IPA, porter, golden ale, and wit; coming soon are extra IPA and black lager (all beers $3-$5).
The affordable menu of what I’d call California pub fare from chef Tyler Moorish includes a variety of bar bites (pickles, charcuterie, crab fritters), appetizers (barbecue wings with fresh horseradish, salads, “chicken noodle soup” stuffed agnolotti), pizzas (smoked tasso ham with red onion and chile oil, pale ale pork sausage with pepperoni, black olives), sandwiches (smoked pastrami on rye, confit chicken salad), burgers (black and blue with chile rub and bleu cheese), and entrées (lasagne with wild mushroom, sweet onion ricotta, spicy tomato, or steak frites). You can check out the entire menu here.
Hours this weekend are Fri 7pm-2am, Sat 7pm-2am, and Sun 7pm-12am. After the grand opening, SPB will be open for lunch and dinner daily, 11am-12am, and open later Thu-Sat. We already covered a lot of the architectural details in the hardhat by Seth Boor of Boor Bridges Architecture, so click if you need a recap.
