Audio By Carbonatix
Braindead Brewing is open. You can tell because the patio is packed when you walk by at night. They’ve got all the windows open, all the lights on and music is playing just loud enough. It’s hard to believe this was once a sleepy block.
There’s no house beer yet. A waitress told me that some time in April or May the restaurant would be pouring beers brewed on site. For now, there’s an eclectic blend of craft beers, keeping in line with the Wynne family’s restaurant empire.
Meddlesome Moth, Flying Saucer, Lark on the Park and Rodeo Goat are known for their beer menus as much as their food, but this is the first time Sam Wynne has tackled beer production. From the main dining room you can see a series of fermentation tanks and kettles cramped in the brewing room.
The space is flooded with art, with murals lining the walls and a metal sculpture adorning the patio outside. Taps emerge from colorful antique refrigerator doors that are tacked to the wall, a bright and noisy look.
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The food’s intriguing, too. At first glance the mix of sandwiches, salads and appetizers might seem ho-hum, but closer inspection reveals all sorts of interesting ingredients. There’s a pork fat vinaigrette on the steak salad and a curried vinaigrette on the roasted cauliflower. Expect fruit cobbler and pie for dessert.
Braindead Brewing, 2625 Main St., (214) 749-0600, braindeadbrewing.com
