Trinity Groves’ newest brewery, Steam Theory, arrives today in the Cypress retail center.
The brewpub will open at 340 Singleton Blvd., Suite 100 at 3 p.m., offering 12 national beers on tap, a full bar with vintage cocktails and wine, plus charcuterie boards while it gets its own brewing operations and kitchen up and running.
As Eater previously reported, the brewpub emphasizes experimentation and local ingredients and makers. “From the Dallas artist who designed the artwork in the restaurant, to the local fence maker who designed our tables, to the food we showcase on our menu – we want to feature the best North Texas has to offer as much as possible,” said Chuck Homola, co-owner of Steam Theory Brewing, in a statement.
Now Steam Theory has announced the chef who created its food menu, which will roll out July 26. Former executive chef at the Grape, Michael Weinstein, will helm Steam Theory’s kitchen, offering dishes that incorporate the restaurant’s brews and local produce. The summer menu will feature dishes like house-smoked salmon; rosemary-parmesan beignets; a “PLT” with house cured pancetta; grilled shrimp with a green curry coconut broth; and a half-pound cheeseburger dressed with Chef Weinstein’s house-made condiments.
As far as the brews go, the establishment plans to have 24 of its own beers on draft by August, lead by brewmaster Kirk Roberts who has won one international and six national brewing awards, according to a press release. The former West Coast brewer will introduce the Dallas market to his version of a West Coast IPA, plus a blonde ale, red ale, Extra Special Bitter (ESB), Lemon Drop Saison, American pale ale, American stout, and a Scottish ale, which will also rotate seasonally with the food.
The brewery will roll out a take-home growler and keg program, plus its brews in cans in the coming months, along with a lunch menu mid-August. Steam Theory operates Monday through Friday 3 p.m. to 12 a.m.; Saturday and Sunday 12 p.m. to 12 a.m.