The folks at Braindead Brewing in Deep Ellum have unveiled new fall menu items. Here's a glimpse for those looking to capture fall-icious flavors at their peak.
The list is long and tempting. The roasted acorn squash stuffed with wild rice risotto and Spanish chorizo promises to warm and comfort you on a chilly night. Sautéed rainbow chard adds an autumnal accent to their chicken-fried rib-eye with veal gravy and bone marrow. Can’t wait for Thanksgiving to enjoy all your favorite foods? Try the turkey hot brown, a warm, open-faced sandwich topped with turkey, sour cream mashed potatoes and jalapeño-studded dressing, all drizzled with brown gravy. If you’ve ever wondered what would happen if Thanksgiving exploded onto a sandwich (with the most delightful results), here is your answer.
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Proving to be more elusive is their new dessert item. Using leftover doughnuts from Glazed Donut Works, Braindead has dreamed up a butter-roasted glazed doughnut, filled with jalapeño cream cheese and kissed with butterscotch and Duroc bacon. Is there actually such a thing as “leftover doughnuts?” We think not. This may explain why two visits have left us mournful and doughnut-less. It sounds so delicious though; we are powerless against a third attempt.
How does one decide when given so many exciting options? To quote their motto: “Don’t overthink it.” If you're stumped, ask your server for help. They know their stuff backwards and forwards, and can help you pair your selection with one of their vast on-tap selections or something from their very own brew room. Any choice is a solid one, likely to warm your belly and soul. Unless, of course, you order the doughnut and they're out. Then, well, you've failed.