In Seminole Heights, Brew Bus Brewing has complemented its beer with an in-house kitchen.
The Eatery is what the brewery, tasting room and tour terminal at 4101 N. Florida Ave. calls its casual on-site restaurant, which has started cooking up made-to-order dishes like sandwiches, sliders and flatbreads. Classically trained chef Kasia Lavigne uses fresh ingredients, local foods and signature Brew Bus beers (You're My Boy, Blue! Blueberry Wheat Ale and Last Stop IPA included) to pull off her menu.
"I have always enjoyed wine but beer offers some new opportunities and new flavors for pairing with food," said Lavigne, a graduate of the California Culinary Academy in San Francisco, in a statement. "I also love exotic flavors like those found in Indian and Thai foods and want to incorporate those spices and balance those flavors in the dishes I create."
According to Brew Bus President and Founder Anthony Derby, The Eatery, whose kitchen is almost 400 square feet, puts his operation in line with the likes of other microbreweries around the country that have paired their beer sales with food service.
Menu pricing starts at $3, and additional items include vegan and vegetarian options, tacos served on Tacos + Triva Tuesdays, and a flight of three beer samples, grilled flatbread, seasoned beer nuts, goat cheese and specialty cheeses with house-made accompaniments like Double Decker Porter-infused bacon jam.
In view of the tasting room, the restaurant will also create eats for Brew Bus's popular Toast Brunch held every month, plus special dishes for beer-pairing dinners and beer releases.
Initially, the kitchen plans to operate during tasting room hours: 4 to 10 p.m. Monday to Thursday, noon to midnight Friday, 11 a.m. to midnight Saturday, and 11 a.m. to 10 p.m. Sunday. But Derby expects to add lunch in the coming months.
"I will be able to interact with our guests while they watch me making food from scratch," Lavigne said. "I look forward to talking to people to get their feedback about the flavors of my food and I look forward to being part of their lives."