Wednesday, September 11, 2013
Epic's Annex Opens Soon
The Annex will be open Sunday through Thursday from 11:00 am to 10:00 pm and Friday and Saturday from 11:00 am to 12:00 am. The menu will offer a variety of dish sizes allowing patrons to share several plates or dine individually. Duck fat fried almonds, ($4) roasted beet and goat cheese salad on greens, ($8) and beer battered oysters with chili sauce and pickled vegetables ($9) are great plates to share or light first courses.
The menu is organized into three familiar categories for Epic regular’s, Classic – Elevated – Exponential. In the classic series, guests will find contemporary takes on old favorites like: mac and cheese with pancetta, ($8) fish and chips with gemolata, ($9) and fried chicken with potato fritters. ($9) Raising the stakes a little the Elevated section features both variety and creativity. Try crispy brisket poutine, cheese curds, and mushroom gravy, ($9) Korean double fried chicken wings with spicy garlic sauce and kimchi, ($10) or locally made artisan sausages served with house made mustard and dipping sauces. ($12)
The Exponential section presents a fusion of culture and refined flavors like the yogurt marinated chicken thighs with harissa, honey drizzle and lemon jam, ($8) or the lamb chop served with salsa verde risotto. ($13) “The Annex was designed from the ground up to be a place where people can explore and enjoy the unique food concepts we have discovered in our beer travels. The atmosphere is designed to be welcoming to all, not just craft beer enthusiasts, so bring the entire family if you’re inclined.” explains Dave Cole, Epic Brewing Co-Founder.
Long time Utah resident Chef Robert Angelilli, formerly Executive Pastry Chef at The Grand America, and Executive Chef at Vinto and Easy Street Brasserie, has drawn upon his Italian upbringing and old world influence as well as more recent travels to beer destinations and contemporary eateries, to develop a menu thatis diverse, interesting, and pairs well with Epic’s impressive selection of beer.
“Today, craft beer is wonderfully complex and prolific yet remains unpretentious. I wanted the menu to reflect the same mentality, simple, straightforward food that highlights choice ingredients and contemporary style,” says Chef Robert Angelilli.