Goose and the Monkey opens restaurant within brewery
Tyler Prevatte (left) and Brent Moore, owners of Pour Folk Pizza, have teamed up again to open a a small, casual restaurant within Goose and The Monkey Brew House They are standing in front of the chalkboard menu of Pour Folk Provisions Co. {Vikki Broughton Hodges/Davidson Local}
Goose and the Monkey Brew House in Lexington’s Depot District is celebrating its second anniversary Saturday by opening a small, casual restaurant within the brewery.
Pour Folk Provisions Co. has had a soft opening for the past week but will host its grand opening Feb.26 as the brewery, located at 401 S. Railroad St., celebrates with new beers and live music in the evening.
“We decided to open this because the [Pour Folk Pizza] food truck did so well,” said Tyler Prevatte, who has teamed up again with Brent Moore, co-owner of Goose and the Monkey Brew House along with his wife, Ashlee. Prevatte is also co-owner of Perfect Blend Coffee House in uptown Lexington along with his wife, Madison.
Prevatte and Moore started the Pour Folk Pizza food truck last year to offer something different from the fellow food trucks that set up regularly at the brewery. The Prevattes came up with the recipes for the artisan flatbread pizzas.
“We know other developments will be coming here in the Depot District so we want to be a part of offering more dining options,” Moore noted.
Pour Folk Provisions Co. is located in what was sometimes used as a private party room and where Prevatte has his coffee roasting operations for his shop. The brewery sells Perfect Blend coffee and baked goods.
“We wanted to offer some different and unique foods you can’t find here in Lexington,’’ Moore explained.
The menu has “shareables,” or appetizers, and “handhelds,” a variety of sandwiches, as well as half a dozen of the artisan flatbread pizzas the food truck popularized. A consulting chef helped Prevatte and Moore design the menu.
So far, one of the most popular handhelds is called a 5th Avenue Bánh Mi, a Vietnamese-style sandwich of roasted pork belly tossed in a spicy Korean gochujang sauce served on a toasted baguette and topped with house-made pickled vegetables, fresh cilantro, spicy mayo and fresh jalapenos.
Another sandwich is the Depot Hot Chicken, a grilled chicken breast tossed in Nashville hot sauce served on a potato bun with a sweet-and-spicy house-made slaw and topped with house-made pickles.
Other options? Try a Cuban, an Italian meatball and/or a smoked sausage with peppers and onions.
All menu items can be made vegetarian and they are offering plant-based proteins as well as gluten-free pizzas.
Shareables include Belgian pretzels served with beer cheese, cheesy bread, pimento cheese and hummus served with toasted flatbread and “Tot-chos,” which are tater tots topped with beer cheese, bacon and green onions. A Caesar salad topped with grilled chicken is an excellent choice for lighter fare.
On the flatbread menu, find favorites from the food truck as well as some new additions. Returning are the Chicka Chicka Boom, which features a barbecue sauce base, chicken, bacon, onions, two blends of cheese and ranch sauce, as well as The Goat, a pesto-based pizza with goat cheese, Italian sausage and mozzarella. The partners said the new Mac Daddy featuring barbecue sauce, cheddar mac and cheese, bacon, wing sauce and green onions has been winning over customers!
Prevatte advised beer will be used in some menu items and they will make their own slaw, pickles, pimento cheese and the breads for the sandwiches. Right now, the only side offered with sandwiches is a bag of kettle chips, but he said they will be coming up with new sides.
“We’ll be offering rotating specials, too,” Prevatte added. “And we’re close to the [Lexington] farmer’s market, so we’ll incorporate fresh vegetables. We want to offer high-quality products and be involved in the community.”
Moore said they are currently considering suggested beer pairings to complement menu items.
Pour Folk Provisions Co. will be open from 11 a.m. to 9 p.m. Monday through Saturday. Customers order food at a counter and are given a pager to let them know when it’s ready to pick up. They can eat in a dining area adjacent to the kitchen or in the larger taproom and at outside tables. Crafts beers and other beverages may be ordered at the bar in the taproom.
Moore and Prevatte will continue to operate the Pour Folk Pizza truck but it will now be on the road in the Triad at other breweries, festivals and special events, as well as private parties.
But food trucks will not disappear from the brewery altogether. Moore is planning “Food Truck Sundays” that will bring in trucks such as Cousin’s Maine Lobster and Twin City Minis. “We’ll bring in those that have had a good following.”
