Clark Food & Wine Co. Will Serve Smoked Meats, Flatbreads and Things in Jars

The Lower Greenville restaurant boom rages on: Progress at Clark Food & Wine Co. is moving right along in the old Billiard Bar space. The restaurant venture is brought to you by chef Randall Warder, who as Teresa Gubbins reported back in May, used to be "chef de cuisine at the Rosewood Mansion on Turtle Creek during the Dean Fearing days." Warder told Gubbins that he was aiming for a "neighborhood-driven, funky but sophisticated kind of place," and while it will remain to be seen what that means for the interior design, the chef has offered up a sneak peek at some menu items to come.

Charcuterie and cheese plates will be featured alongside a whole category of things in jars, including pork rillettes and chicken liver mousse. Shareables and small plates will include saltine-crusted oysters, goat cheese-stuffed peppadews, bone marrow with truffle salt and some very interesting-sounding salami popovers with four cheese dip. According to additional menus posted to the restaurant's website, house-smoked meats such as turkey, brisket and pulled pork will be sold by the pound; there will also be wood-fired flatbreads like the "Crudo" with ahi tuna, ricotta, fennel and artichokes. A sandwich selection lists a Gulf crab roll with lemon mayo, crisp beef cheek with "voodoo sauce" on ciabatta, and an unusual smoked turkey sandwich with smashed peas, fontina and speck. Look for Clark Food & Wine Co. to open sometime in the fall.

· Clark Food & Wine Co. [Official]
· Clark Food & Wine Co. [Facebook]