Southerleigh Restaurant Group to Debut Bird & Biscuit Concept | Food Newsfeed
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In addition to the signature fried chicken and oysters, the Southerleigh Bird & Biscuit menu will feature Southern fried chicken tenders with an array of house made sauces, seafood platters, sandwiches, and salads, as well as lighter options including Southern brined rotisserie chicken and turkey with affordable prices ranging from $5 to $15.

Southerleigh Restaurant Group to Debut Bird & Biscuit Concept

August 06, 2019 Industry News

Southerleigh Restaurant Group, a San Antonio-born group of Southern style eateries and microbreweries featuring a modern take on Texas’ coastal classics and locally brewed beers, announced a new restaurant concept coming to San Antonio, Southerleigh Bird & Biscuit. The new fine casual concept, located at The RIM development on the Northwest side of San Antonio, will open during the second quarter of 2020 and will include brunch, lunch, dinner, happy hour, take-out and delivery options. Southerleigh Bird & Biscuit will feature a menu based on Southern-style food including Southerleigh’s signature fried chicken, biscuits, and a full oyster bar, paired with Southerleigh’s locally brewed beers. The restaurant will also feature a unique cocktail program, an approachable wine list, and more.

“Our fried chicken has always been one of our most loved dishes at our Pearl location so when the idea to create a fast-casual concept featuring this fan-favorite began to take shape a few years back, we were inspired by our customers to further develop the recipe while searching for a location that felt like the perfect fit to launch our new brand,” says chef and co-owner, Jeff Balfour. “We love connecting people to outstanding food experiences and The RIM seemed like a homerun location.”

In addition to the signature fried chicken and oysters, the Southerleigh Bird & Biscuit menu will feature Southern fried chicken tenders with an array of house made sauces, seafood platters, sandwiches, and salads, as well as lighter options including Southern brined rotisserie chicken and turkey with affordable prices ranging from $5 to $15. The bar will offer handcrafted cocktails, frozen drinks and Southerleigh’s very own brews ranging from $4 to $12. The all-day menu will also include happy hour and brunch specials on the weekends.

“We are thrilled to add another local, chef-driven restaurant to The RIM’s offering,” says Chris Oviatt, general property manager for The RIM. “Southerleigh Bird & Biscuit is a fun, unique concept which we believe will have broad appeal to residents and visitors alike. We look forward to its delicious arrival.”

The Southerleigh Bird & Biscuit space is approximately 4,100 square feet and will seat 120 guests, with ample indoor and outdoor seating. The address is 5822 Worth Parkway #111. Opening date and hours of operation will be announced at a later date.

Additional updates from Southerleigh include the development of Southerleigh Restaurant Group, a strategic group created to enhance the various concepts and strengthen opportunities for future growth. The restaurant group launched with a new website which currently includes four concepts: Southerleigh Fine Food and Brewery, Southerleigh Brewing Company, Southerleigh Bird & Biscuit, as well as the newly named Southerleigh Coast & Comfort.

Southerleigh Coast & Comfort is Southerleigh’s previously announced restaurant concept coming to the mixed-used development Brooks, slated to open at the end of 2019. The menu will focus on family-style coast-to-coast inspired seafood and fresh oysters, complemented with unique Southerleigh beers. More information about Southerleigh Coast & Comfort will be announced in the coming months.

“It is a great time to be a part of San Antonio’s growth and we are thrilled to expand our beloved brand in this city,” says co-founder, Allison Balfour. “We are proud to bring our concepts to various communities and offer our neighbors a friendly place for great beer and local cuisine.”

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.