Cork & Barrel Chop House and Spirits opens doors with brunch service this Sunday, Jan. 29. As The Scoop reported in June, the 7,000-square-foot restaurant is located at 7337 Mexico Road.
Executive chef Lee Gustin worked with co-owners Joel and Jill Ragan to develop a menu focused on chop house cuts of beef and pork, smoked meats and twists on classic fare like nachos, flatbreads and sandwiches. Gustin, who has spent time in kitchens from Cedar Lake Cellars to the St. Louis Blues, uses a Big Green Egg, a ceramic charcoal grill, to smoke and sear many of the meats.
The main dining room seats 140 guests and features a large gas fireplace. A large patio offers additional seating in warmer months. A private dining room seats 20 for special events and connects to a private patio space with room for 40.
Cork & Barrel will be open Monday through Thursday from 11 a.m. to 11 p.m., Friday and Saturday from 11 a.m. to 1 a.m., and Sunday from 10 a.m. to 10 p.m. Here’s what to expect when it opens this Sunday:
This article appears in January 2017.