Gravely Brewing Co. is the first Louisville brewery to have a permanent food truck in Mayan Street Food, which is operated by the owners of Mayan Café, but the truck doesn’t serve on Sundays. Enter Commonwealth Cure, which will offer dishes featuring its handmade meats each Sunday, starting this week, Oct. 15.
Commonwealth Cure opened downtown in 2015 and produces a variety of foods from lamb dogs to pesto to bacon. Sometimes, owners Austin Cummins and Michelle Hill push the envelope pretty far — the Ofaly Drunk, made with pig heart, pig liver and red wine, is a good example.
“They’re different than what you would find traditionally,” Cummins says, noting they enjoy using ingredients many would consider throw-aways. “We take weird things and make it into things we think people will like.”
That said, there won’t be any cow’s brains or pig hearts on display for Sunday brunch at Gravely.
The weekly event will begin with a basic menu of six items plus a handful of optional add-ons, starting with sausage and grits made with Wiesenberger grits, pecorino cheese and herbs.
Want toast? You can get that, too, served with a soft-boiled, farm-fresh egg, bacon, greens and mascarpone, an Italian cream cheese. Like Scotch eggs? Commonwealth Cure has you covered with a soft-boiled egg wrapped in sausage and fried in panko and served with gribiche.
Or maybe you want to really play it straight and just get a sausage sandwich. The Sunday brunch at Gravely will have that, too, with sausage on a pretzel bun, topped with vinegar slaw and bacon. That’s right, bacon on sausage.
Probably the weirdest thing on the menu is hash made with pork shoulder.
And if you’re looking for more of a lunch experience, there’s beer-braised pork sliders on pretzel buns, topped with pickled onions and Dusseldorf mustard. Nothing on the menu exceeds $10.
Nathaniel Gravely, co-owner of the brewery, tells Insider he saw an opportunity to give his customers another choice, as some people may not be into Mexican food.
“Sunday in here is a different vibe, anyway,” he says. “It’s more laid-back, more mellow. It’s totally Sunday Fun Day.”
So, he’s turning Sunday Fun Day into Sunday Funk Day at Gravely Brewing and will play funk and Motown music all day to go with the all-day “brunch” from Commonwealth Cure. Food service will begin at noon on Sunday and last until 9 p.m.
Interestingly, he connected with Commonwealth Cure through the brewery’s relationship with Mayan Café, as Hill used to work there. Discussions ensued regarding what the brewery customers would like, Gravely says, and working together quickly became a “no-brainer.”
“They thoughtfully put together a really awesome menu,” he says, noting both parties wanted to maintain a price point similar to that of Mayan Street Food, while also keeping an eye toward what would pair well with Gravely’s beer.
“It’s nice to scratch that itch,” Gravely says, noting the menu selected has a German slant, “which is in our bloodlines as brewers.”
In addition, Commonwealth Cure will begin using Gravely beers in some of its products, such as adding saison to the fennel beer sausage.
It also should be noted that Gravely also will offer cocktails such as mimosas and bloody marys as well, for those who aren’t into beer. A nice bloody mary should pair well with your pork shoulder.
“It’s definitely not your average brunch menu,” Cummins says, “but this is the stuff I crave on Sunday mornings.”