Already a big fan of the jalapeño cheddar grits (were I Oprah, I would give them away as one of my faves), I opted for the gulf crab spiked mac 'n' cheese, to dreamy results. Not to be confused with a chum bucket, the CP included tender roast beef, topped with thin and crisp shallot and a choice of side. Always a sucker for excellent food at wallet-friendly prices, I immediately zeroed in on the Cellerman's Pail ($12). My first official visit to Southerleigh was during said lunchtime. I'll go on record - that lighting is essential for all the Instagramming you're going to do. photo-friendly natural light floods just about every corner of the dining area. Come daytime - Southerleigh is open for lunch from 11 a.m. There's an expansive patio (which will come in handy this fall), a country club-esque dining room, an open kitchen, a very exposed upstairs brewery, bar seating and yet another dining room for slightly more formal sit-downs. Props are due to Austin architects, Clayton & Little, and interior designer Joel Mozersky of Joel Mozersky Design, for turning the 7,900-square-foot space into several distinct but cohesive eateries. Anyone's first visit includes an at-times strong scent of malt mash - if you're lucky, you may hear a gentle whirr coming from the tanks on brew days. The result of surf meets turf is this history-riddled place where badass beers like the ever-changing Darwinian IPA mingle with upscale cross-cultural fare in a leather furniture-filled casual setting. Opened by chef Jeff Balfour and what seems like an army of cooks, servers, bartenders and beer-makers, Southerleigh is the chef's ode to growing up on the Galveston coast. And just two months after opening, it's safe to say the eatery is getting close to meeting astronomical expectations. Historic building to add a certain je ne sais quoi? Oh, yes. But the math on the equation that is Southerleigh Fine Food & Brewery was simple. To say that the buzz surrounding The Pearl's latest eatery was deafening would be a bit of an understatement (and I say that as a willing participant). Start digging - rich and meaty treasures are found inside the fried snapper throats.
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