Against the Grain founders (left to right) Andrew Ott, Adam Watson, Sam Cruz and Jerry Gnagy.
Against the Grain Brewery and Smokehouse will open October 4 at 401 E. Main St. in the former Browning’s Restaurant and Brewery, part of the Slugger Field complex.
According to a news release, the gastropub is owned by Jerry Gnagy and Sam Cruz (an award-winning brewer and brewer’s assistant respectively at Bluegrass Brewing Co. in St. Matthews), and Adam Watson (a lawyer whose interests have turned to restaurants), and Andrew Ott (an experienced restaurant manager.)
Chefs Reed Johnson and Akeem Hasegawa will operate the kitchen.
Operating hours are 11 a.m. to midnight Monday through Saturday, and a yet to be determined limited Sunday schedule.
In a June blog, I mentioned a few details Gnagy gave me about the beer, saying selections would be categorized under themes of “hop, smoke, dark, malt, session and whim.” Given his award winning Right Full Udder milk stout (perhaps my favorite beer ever) and clever Melby Dick white porter, that “whim” category has me excited.
Neither the news release nor AtG’s website provided any details on the menu, but Gnagy said last June that that the menu will center on smoked meats.
Lucky for me, I’ll get a sneak peak of the place on Friday and promise to blog about this weekend.
Meantime, visit Against the Grain’s website or its Facebook page for updates. Call 515-0174 for more information.
Steve Coomes
Against the Grain Brewery and Smokehouse opening Oct. 4 in former Browning’s space
Against the Grain founders (left to right) Andrew Ott, Adam Watson, Sam Cruz and Jerry Gnagy.
Against the Grain Brewery and Smokehouse will open October 4 at 401 E. Main St. in the former Browning’s Restaurant and Brewery, part of the Slugger Field complex.
According to a news release, the gastropub is owned by Jerry Gnagy and Sam Cruz (an award-winning brewer and brewer’s assistant respectively at Bluegrass Brewing Co. in St. Matthews), and Adam Watson (a lawyer whose interests have turned to restaurants), and Andrew Ott (an experienced restaurant manager.)
Chefs Reed Johnson and Akeem Hasegawa will operate the kitchen.
Operating hours are 11 a.m. to midnight Monday through Saturday, and a yet to be determined limited Sunday schedule.
In a June blog, I mentioned a few details Gnagy gave me about the beer, saying selections would be categorized under themes of “hop, smoke, dark, malt, session and whim.” Given his award winning Right Full Udder milk stout (perhaps my favorite beer ever) and clever Melby Dick white porter, that “whim” category has me excited.
Neither the news release nor AtG’s website provided any details on the menu, but Gnagy said last June that that the menu will center on smoked meats.
Lucky for me, I’ll get a sneak peak of the place on Friday and promise to blog about this weekend.
Meantime, visit Against the Grain’s website or its Facebook page for updates. Call 515-0174 for more information.