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The Midwestern Food & Drink opens for business Friday, March 1 at 900 Spruce St. Credit: Adam Rothbarth
Appetizers include smoked deviled eggs topped with turkey cracklings. Credit: Adam Rothbarth
From left, beverage director Tony Saputo created cocktails like a house Old Fashioned, Drinkenstein and the zero-proof Golden Needles. Credit: Adam Rothbarth
Barbecue platters include a smoked confit turkey leg doused in Alabama white sauce and served with sides like cornbread, pickles and greens. Credit: Adam Rothbarth
In addition barbecue favorites, The Midwestern also offers a double cheeseburger, with tomato jam and pub cheese. Credit: Adam Rothbarth
The crispy pig head platter is only available Saturday and Sunday and requires ordering in advance. Credit: Adam Rothbarth
The Midwestern seats 140 inside at high-top tables and an 80-foot bar. Credit: Adam Rothbarth
The Midwestern executive chef and managing partner Ben Welch Credit: adam rothbarth
The 13,000-square-foot space features a massive walnut bar crafted by local woodworker David Stine. Credit: Adam Rothbarth
Toast is topped with fried burrata, tomato jam and pesto. Credit: Adam Rothbarth

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