Sneak Peek at The Moonshiners

Sneak peek: New Southern-inspired restaurant aims to be a comfort spot with some 'shine

Another new restaurant will soon join the the second wave of downtown bar and restaurant development that's already seen promising newcomers like Bovine & Barley, Houston Watch Company and twin bars The Commoner and The Boulevardier.

The Moonshiners Southern Table & Bar will begin its soft opening July 8. The Southern-inspired concept is the the latest offering from the Salt N Pepper Group — the offshoot that some of the partners in Pub Fiction, Celtic Gardens and 3rd Floor created to open Beer Market Co. last year.

"We’re not trying to be fine dining. It’s just: come, eat, have some good drinks. Try some 'shine. Hopefully, you’re happy by the time you leave."

"We knew we wanted to do a Southern concept," partner Donny Salvato tells CultureMap. "I started working on the menu. Then, the more research we did, we developed the name, 'The Moonshiners Southern Table.' Obviously, we had to create the craft cocktails with moonshine so it made sense."

"We want to be another comfortable spot downtown where people can hang out and have good conversations," partner Fidan Baca adds. "We’re not trying to be fine dining. It’s just: come, eat, have some good drinks. Try some 'shine. Hopefully, you’re happy by the time you leave."

Salvato’s menu, which is available for lunch and dinner, consists of classic Southern dishes from across the region: everywhere from the Carolinas to the Gulf Coast. "We just wanted it to be Southern-influenced. You’ll find things that are particular to the Carolinas with vinegar barbecue sauce. Then you’ll have some Texas things with sweeter barbecue sauce and brisket. It’s classic comfort food with a Southern touch."

Overall, it’s a more traditional, slightly less expensive version of the cuisine next door neighbor Prohibition has already found success with. The restaurant’s goal is to be a destination for quick lunches, happy hour and also dinner.

Cocktails, anyone?

On the cocktail side, the drinks are made with moonshine, which is unaged bourbon, but the restaurant is also looking to source other variations from around the world. In addition, Moonshiners will offer a selection of wines and a selection of draft and bottled craft beers chosen by Beer Market’s Daut Elshani.

Inside, Baca went antiquing to provide Moonshiners with the right atmosphere. Wooden shingles have been installed over the bar, and vintage distilling equipment adorns one wall. Cushy leather booths and mismatched chairs provide seating. Chalk art by K8 Hopper ARTz adorns the walls and menu board. A 14-table patio and Chicago-style doors that open to the sidewalk will bring an outdoor feeling on nice days.

Baca describes the decor as "Modern with a Southern touch. We tried to make it comfortable and cozy but bring some older elements with the cooper, the antiques and the shingles."

Although the group’s experience is primarily in Midtown, they’re looking forward to making a contribution to downtown’s rapidly growing roster of bars and restaurants. "Downtown is developing, and it’s getting some great restaurants, some great bars, some great places. They all have their own unique touch. We’re excited about being a part of that movement. I think we’ll be received pretty well."

Fidan Baca sourced vintage distillation equipment to enhance the moonshine theme.

unspecified

One Day Only

Chef of Michelin-starred Texas BBQ joint pops up at Houston crawfish favorite

Photo by Quit Nguyen

Join Lucas McKinney for a crawfish pop-up this Sunday, May 17.

The pitmaster behind one of Texas’ Michelin-starred barbecue joints will be in Houston for a one-day-only crawfish boil. Evan LeRoy, chef and co-owner of Austin’s LeRoy and Lewis Barbecue, will be at Josephine’s this Sunday, May 17 from 2-6 pm.

Part of the restaurant’s Backyard Boil pop-up series, LeRoy and Josephine’s executive chef Lucas McKinney have collaborated on a four dishes that will be served at the pop-up, which will take place on Josephine’s patio. They are:

Smoked Crawfish Boil Sausage on a Stick: andouille flavored pork sausage with crawfish, corn, and potatoes
Brisket and Cheddar Croquettes: Chopped brisket and cheddar cheese in a creamy bechamel. Scooped, breaded in panko, and fried til crispy
Oysters on the Half Shell: Pickled Onion Mignonette, Smoked Jalapeno Salsa, Kimchi Elote
Smoked Salsa Macha with Beef Tallow: Guajillo, ancho, and arbol chiles, lime, soy, garlic, onion, pepitas, and pecans

The pop-up is part of LeRoy’s tour for his new book, New School Barbecue: Recipes for Next-Level Smoking and Grilling, which he co-wrote with Texas Monthly restaurant critic Paula Forbes. Released this week, the book contains almost 100 recipes for mains, sides, and desserts.

LeRoy & Lewis Evan Leroy ATX Evan LeRoy is coming to Houston this weekend. Photo by Briana Balducci

“Lucas asked me to participate in a crawfish boil this year, and it happened to line up with the release of the book, so I said yes,” LeRoy tells CultureMap. “The event format centers around a crawfish boil, along with some fried items and oysters, so it doesn't necessarily reflect the recipes in the book. Instead, we decided to bring a few dishes we’ve been working on over the past year or so, including the brisket and cheddar croquettes — which will definitely make it into my next cookbook.”

McKinney has already hosted pop-ups with the likes of ChòpnBlọk chef-owner Ope Amosu and Mike Pham of Trill Burgers.

“With these crawfish boils, I want each chef to bring their own perspective and let the menu reflect their personal style of cooking,” McKinney adds. “Events like this are really centered around community, collaboration, and introducing something fresh and exciting to Houston each time.”

LeRoy and Lewis has earned wide acclaim for its “new school” barbecue. In addition to being one of only four Texas barbecue joints to hold a Michelin star, it ranked No. 2 on Texas Monthly’s list of the state’s 50 best barbecue joints. McKinney began patronizing the restaurant when his friend, pitmaster Cole Parkman, worked there.

“It’s incredibly good,” McKinney says. “Eating there feels like they’re telling you, ‘I know you think you like brisket, but this is what you should really like.’ I really respect that they’ve planted their feet firmly in the ground and committed to doing things differently. It all makes so much sense — and it’s delicious.”

Reservations (free) are required to attend the Backyard Boil at Josephine’s; both 2 pm and 4 pm seatings are available. Attendees will purchase food and drinks a la carte. Josephine’s regular menu will not be available at the pop-up. Copies of New School Barbecue will also be available for purchase.

news-you-can-eat barbecue chefs