Driving down South Main Street, you can’t miss the dusty construction going on at South of Beale, a new almost-opened pub.
Owners Brittany Whisenant and Ed Cabigao plan to open the “gastropub” in early August. And what, exactly, is a gastropub?
“It’s a pub atmosphere with better quality food,” Cabigao says. Originally created in European countries like France and Britain, gastropubs are gaining in popularity in the U.S.
Both Cabigao and Whisenant spent several years in the restaurant business, working as bartenders and waiters.
When Cabigao’s parents decided to invest in a restaurant, he and Whisenant jumped at the opportunity. They found a space in December 2008 and started renovation in early May of this year.
Chef Jeff Garrett is planning a menu based around seasonal ingredients.
“When you are using fresh, local, and sustainable products, you have to be flexible,” Garrett says. “I’m all about clean, healthy flavors with comfort food mentality.”
South of Beale will feature a full bar and several local and regional draft beers. The pub will be open 7 days a week, from 4 p.m-3 a.m.
Whisenant and Cabigao anticipate that the pub will attract a younger, professional crowd, but hope that eventually, anybody and everybody will come to hang out at South of Beale.
“Basically, we are a place to chill that just happens to serve great food,” Cabigao says.
South of Beale, 361 S Main (526.0388)