Q&A with Jeff Balfour, Chef/Owner, and Philippe Place, General Manager, of Southerleigh Fine Food & Brewery at the Pearl Brewery complex, San Antonio.
The Pearl Brewery occupies a special place in San Antonio and Texas history. How are you honoring this legacy in returning on-premise brewing to the space?
Becoming the third generation of brewers in the space is a huge honor. During the renovation, we found the original workers’ tools hanging on the wall. Moments like that helped us understand that the best way to revive the space was to let history speak for itself. We did return some of the architecture to its original state, along with adding elements such as beautiful new brewing equipment from Portland Kettle Works and the kitchen and dining area. Overall, though, I think we did justice to the space by just leaving as much untouched as possible.
How can groups enjoy Southerleigh Fine Food & Brewery?
Options for group dining include the private space inside the silo, where we can seat between 15 and 20 people for dinners paired with our carefully crafted brews, presentations on brewing and other programs. Our north dining room can also be transformed into private space for parties of up to 40 people. We take pride in a Texas cross-cultural menu with a strong coastal influence that works great family-style with sharing plates.
How would you characterize San Antonio as an F&B destination?
This is an exciting time for San Antonio’s culinary scene, as young chefs change the way the city thinks about food. For us, it’s great to be part of the movement, especially here at The Pearl complex, which continues to be a leader in bringing together a community that respects the origins and place of food—and beer—in the local culture.
