Upcoming Austin Restaurant The Brewer’s Table Hosting Pop-Ups
With eyes toward opening The Brewer’s Table in East Austin in early 2017, its team is taking the concept on the road, with four pop-ups planned in Texas, Colorado, California, and New York, respectively.
The first event will take place on October 30 at an acclaimed Austin culinary staple: Franklin BBQ. Providing a preview of what guests can expect from the wood-centered craft brewery and seasonally-focused restaurant when it opens next year, guests will be treated to a complimentary multi-course dinner paired with local house brews on draft. A limited number of seats are available via lottery system by signing up for The Brewer’s Table mailing list through the website.
“We are truly humbled by the level of interest about our concept here in Austin. For that reason, we are incredibly excited to be able to give our community a taste of what’s to come before the restaurant opens next year,” says The Brewer’s Table founder, Jake Maddux. “For the dinner at Franklin we will be paying homage to the space as guests will make their way through the counter-service line, grabbing a bite directly from our team, before flowing into a service experience more in line with what guests can expect from TBT.”
Following the dinner at Franklin, Maddux will take the team to Fort Collins, Colorado to host a taproom dinner at New Belgium Brewing on November 9. A beer industry veteran, he is well versed about the program at New Belgium having previously worked there before heading to Austin.
"New Belgium is truly one of the great things about the beer industry. Their respect for community, the environment, their own co-workers, and most of all their founder based wood program is something we all admire and think it makes New Belgium a great fit for our pop-up food and beer experience,” Maddux adds.
The last leg of the culinary tour will take place in Los Angeles in December and Brooklyn in January. Those events will also serve as a thoughtful representation of how The Brewer’s Table bridges between food and beer while paying tribute to seasonality and locality when possible.