Construction for Braindead Brewing in Deep Ellum is moving right along. According to co-owner Sam Wynne, the brewery, restaurant, and bar project on Main Street a few doors down from Pecan Lodge is hoping to open as early as December. “We think the holidays with create some slowdown that could push us to January,” Wynne says. The original projection was Spring 2015.
In between brewing test batches and learning about construction, Wynne and his partner Jeff Fryman have hired a chef to man the kitchen. They’ve snagged David Pena the executive chef at Palomino. “He’s a great guy, solid chef, and has a home brewing background,” Wynne says. “We couldn’t be happier.”
The regional Texas and Southwestern menu will be “focused and simple” and based on “charcuterie, cheese boards, and house-made pickles.” The offerings will expand with the business and the kitchen will be open past midnight on Thursdays, Fridays, and Saturdays. “Look for a few ingredients to make their way from the brewery to the kitchen,” Wynne says. Oh, heavens. Please don’t tell me they are going to resurrect the beer cheese soup at Baby Doe’s Matchless Mine. Somebody hide the corn starch.
