Brookside will welcome two new restaurants shortly...Brookside Barrio and Brookside Poultry Company are preparing to open within the next few weeks. Similar to building a brand new house--one can aim for a firm opening date but usually it's a fluid process, as various vendors and contractors plus new staff have to come together at just the right time before the doors open. Often a new spot is jammed with curious foodies the first few weeks, so it can be a challenge getting the service and food in sync while everyone is talking about 'the new place to eat' in our neighborhood. If you are one of the first to try one of these new places, please be patient with the dining experience!
Brookside Poultry Company is Brookside resident Charles d'Ablaing's first restaurant, having worked at Chaz on the Plaza, Webster House and Rosso (now closed). Originally from Atlanta, the chef will focus on southern cooking with an emphasis on spit-roasted chicken, duck and turkey (locally sourced), plus cheddar biscuits, marinated fried chicken, fried green tomatoes, shrimp and grits and key lime pie. The restaurant seats just 30 people (no reservations) and food will be available for take out. In addition, patrons can rent the space for private events Sundays and Mondays when it is closed to the public. Brookside Poultry Company is located at 408 E 63rd St, (63rd and Oak) in the former Oak 63 space.
In the old Julian space at 6227 Brookside Plaza, watch for the opening of Brookside Barrio, a Mexican Kitchen and Bar. This is the third restaurant for Chris Ridler, who also owns Sol Cantina on Martini Corner and Zocalo on the Plaza. Menu items will include grilled skirt steak with cilantro chimichurri, fried shrimp tacos and Mexican lettuce wraps (that sounds interesting!). Brookside Barrio will be open seven days a week for lunch and dinner and will have outdoor seating as well--one of the best features about that restaurant spot.
Two new restaurants coming soon to Brookside for you to try...I'm excited about both of them, especially because they are locally based operations. Now all we need is a new opening date for Plate.......hopefully this year!
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