While Wayward will focus on southern-inspired cuisines and cocktails, the name represents taking paths less traveled, so the team is excited about the original new offerings they will roll out.
Wayward is open everyday for lunch and dinner, and brunch on the weekends, with a menu that features many items made in their smoker. Wayward offers appetizers such as pork poutine, brisket mac and cheese, deviled eggs, and pickled beer cheese; salads; sandwiches such as smoked chicken and sausage, burgers, pulled pork, shrimp salad, and crab cakes; and, entrees such as meat plates, steak frites, shrimp and grits, and a half chicken. The brunch menu features chicken and waffles, steak and eggs, a southern benny, and more.
The team said they’ve seen a steady growth in food sales since taking over. They will also now offer a catering menu for both Wayward and Banditos, utilizing the large kitchen at Wayward.
The drink menu features a large assortment of whiskey, plus craft and specialty cocktails, crushes, more than 20 beer taps, wine, and more.
The team has made many improvements to the inside of the space and partnered with South Baltimore-based Sandtown Millworks on custom tables, including a table with a built-in cooler trough, and reclaimed wood accents throughout. A new bar was built in the back of the space and a new bar top was added on the existing bar.
Dunlap said there will no longer be a focus on country music, but country songs will rotate through the sound system.
via http://southbmore.com/2016/07/11/cr-pub-transitions-to-wayward-southern-bar-kitchen/
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