People are already camping out for the opening of the Surly Brewery and Beer Hall on Friday?? Someone has reported a tent on premises, just sayin'.
Well, can you blame them? There have been training parties all week with beer people teasing out tasty pics of a slick brewing facility behind glass, a modly designed campus, and some serious looking food.
Chef Jorge Guzman is ready for you, Surly Nation. “We did about 500 covers the other day, it’s hard to call that a ‘soft’ opening, but we really learned a lot. We’ll continue to tweak and change the menu logistically as the volume mandates, but the menu is really accessible with some eclectic bits that are fun. It’s crazy to think that we were just beer and food trucks before, and now there’s a huge kitchen to play in.”
The menu, which has been held pretty close to the beard, will change seasonally, but they’ve already found some items that appear to be huge hits. The in-house smoked brisket is one of those meaty treats that has been flying off the line. Also the bone-marrow dish is a hot ticket. Guzman does it in a Veracruzana style that means brushing it with a guajillo puree jacked with cumin, cinnamon, and all-spice before it goes under the heat, then brushing it again when it comes out. Then he hits it with a relish of olives, capers, cornichon, pickled shallots and the like to change it up and give the fatty dish a huge hit of flavor.
Linda Haug, who used to own Cafe Twenty-Eight, is running the operations at the beer hall. “Every server we hired could easily answer, without skipping a beat, the question: what’s your favorite Surly? These are our people.” The hall will be table service, but there is a bar area and the corner part of the bar will include a section for walk-up ordering. If you’re waiting for a table, you might just grab yourself a pint and wander the building, checking out the almost fully visible brewery behind glass.
Here’s a sneak peek of the developing menu.
Smoked Ham … deviled accompaniment, dijon aioli
Duck Rillette … apricot-currant mostarda, watercress, rye crisps
Braunschweiger … sweet onion dip, chive, red onion, saltines
Pheasant Terrine … whole grain mustard, sweet pickles, country bread
Charcuterie board … a sampling of all our house made charcuterie
Bibb … green goddess, quinoa, citrus, beets
Baby Wedge … blue cheese dressing, pickled tomatoes, chives
Bitter Greens … poached pear, burnt honey vin, sheep’s milk cheese
Pretzel … pimento cheese, spicy ale mustard
Cheese Board … assorted cheeses, candied nuts, honeycomb
Chips & Dip … ranch spice, french onion
Pierogi … brown butter, golden raisins, toasted pine nuts
Nick’s Chaat … chickpeas, garam masala, cumin dusted tortilla chips
Foie Gras French Toast … bourbon maple, toasted pecans, brioche, sea salt
Giardinera … fennel seed, chili flake, pickled beans, country bread
Hog Frites … smoked pork, pepper jack fondue, giardinera
Bone Marrow … veracruzana style, grilled bread
Pizza … fennel sausage, onion, manzanilla olives OR smoked mushroom, goat’s cheese, garlic, rosemary
Surly Burger … american cheese, lettuce, fancy sauce, fries
Surly Brat … mustard, kraut, chips
Pork Steak … smoked lentils, honey gremolata, herb spaetzle
Beef Birria … beef cheeks, masa dumplings, guajillo
Fried Chicken … andouille gumbo, pickled fresnos
Fish & Shellfish
Shrimp & Grits … gulf shrimp, creamy grits, creole sauce
Scallops … cipollini – guanciale ragu, carrot, black pepper
Pepita Crusted Catfish … roasted jalapeno tartar, sweet pickle slaw
Mussels … PEI, Cynic Ale, lardon, pickled shallots
Todd in a Hole … fried egg, bologna, gruyere, pickles, fries
Smoked Chopped Brisket … bread & butter pickles, green onion slaw, fries
Polish Sausage, Pulled Pork Shoulder, Sliced Brisket … served with pickles, onions & bread, available with just meat, meat + 1 side, meat + 2 sides
Skillet Cornbread with Honey Butter … available as wedge or whole
Baked Beans … smoked ham hock, chipotle, molasses
Creamy Grits … Tillamook cheddar, pickled jalapenos
Bolognese … pork ragu, smoked ricotta
Roasted Cauliflower … labna, pickled chilies, marcona almonds, olive oil
Brussel Sprouts … toasted sesame seeds, ginger-garlic sauce, cilantro
Haug notes, "None of this could be happening without the hard work and support of the people at the Brooklyn Center facility. They've been busting it hard to keep the beer flowing." Cheers to them.