SAN ANTONIO — Opening the gates of sandwich heaven in the Alamo City will be Texas A&M University's Holland Lawrence and Mark Fogelson.
“Food, beer and customer service are the three pillars of this business,” Fogelson said.
The two met on campus, became friends and shared a dream of owning and operating a rustic, modern restaurant like Wild Barley Kitchen & Brewery, located at 8403 Broadway.
It may be cheesy, but this is not your grandma's sandwich! Fogelson recommends trying it if you're visiting at night.
“You have to try the pizza. The sourdough crust is amazing,” he said.
Lawrence says you can jazz up your favorite pie or try something new with fresh ingredients.
“We have marbled rye bread, our sauerkraut is leavened, and we get our brisket from Dean and Peeler, which is south of town,” Lawrence said.
The restaurant's “Classic Lox” is served on a sourdough bagel and has a hint of citrus zest, along with vegetables, Lemon Dale cream cheese and salmon.
A new dish, the Pastrami Brisket Hash, will make you feel like you've had the best comfort food in a long time.
The Hot Crab and The Ranch Hand are crowd pleasers: The Ranch Hand features beer battered chicken, avocado ranch and bacon.
Finally, the “Smashburger” comes with onions, bacon, beef, Tejano rub and pickled jalapeños.
These are just some of the delicious dishes you can expect at Wild Barley Kitchen & Brewery, located at 8403 Broadway.
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