Recently appointed Executive Chef Robert Felios uses seasonal ingredients, beer- and bourbon-based sauces and hearty fare akin to that of a Texas-style gastropub, a news release said.
Starter menu items include “tators and beer whip”; a tower of house-made chips; chopped bacon stacked with beer cheese; green onions and seared tomatoes; and “crispy brussels” with smoked duck and candied jalapeno, the release said.
Brix has a variety of sandwiches available for lunch, and some can be found on the dinner menu as well, including “beer-braised pork” with shredded pork, mustard greens, gruyere cheese and brioche; and the “brisket hot link sandwich” with house-made brisket sausage, pickled red cabbage, grilled onions, cilantro and creole aioli.
According to the release, dinner plates include “jacked pork tenderloin,” which marinated in Jack Daniels, plated with molasses baked beans and pork and creamed corn with a cola reduction; “Chili rubbed filet,” an 8-ounce chili-rubbed filet with blackberry compote and sweet potato gratin; and “smok’en duck,” a slow-cooked duck with bourbon cherry bombs and roasted butternut squash.
The new dessert menu includes a “stout brownie,” using Guinness Stout topped with house-made Bailey’s ice cream; chocolate pecan bread pudding, topped with bourbon caramel and vanilla bean ice cream; and the “warm apple jar,” a mason jar filled with spiced streusel and macerated berries.
Felios is also cultivating an herb and vegetable garden located adjacent to the restaurant and will soon harvest the first batch of honey from the hotel’s rooftop beehive.
Brix And Ale is located at 1101 Woodlawn Ave., Georgetown. 737-444-2750. www.brixandalegtx.com