MORGAN PARK — Open Outcry Brewing Co. in Morgan Park has added carry-out cans behind the bar and will expand its food menu Wednesday.
The restaurant and brewery at 10934 S. Western Ave. began canning all nine varieties of its tap beer Monday. The cans — commonly known as crowlers — are prepared, poured and sealed for customers on demand.
"I think [cans are] a superior way for people to come out of here with our beer," said John Brand, who left his career in the futures market to open the restaurant and brewery July 21.
Brand, a Morgan Park resident, said growlers are the more common among craft breweries selling beer to-go. The glass bottles are typically 64 onces and are reusable.
But he prefers the 32-ounce cans because they are sealed more tightly. The made-to-order cans sell for about $9 each and offer a slightly longer shelf life than growlers as a result of the canning process, Brand said.
Open Outcry's license doesn't allow employees to can any of the beer ahead of time. So customers who order the beer to go will have to wait a bit while it is prepared in front of them.
Besides the beer, chef Cesar Lopez has also added three appetizers, five sandwiches and two desserts to the menu that will continue to feature an eccentric array of Neapolitan-style pizzas.
Chef Cesar Lopez looks upon two new menu items at Open Outcry Brewing Co. The Fire Roasted Caprese and Market Maker Burger are one of five new sandwiches on the menu. Two new desserts and three appetizers were also added to the menu that will continue to feature Neapolitan-style pizzas. [DNAinfo/Howard A. Ludwig]
Lopez recommends the Market Maker Burger ($13), which is topped with jalapenos, an egg sunny side up, white cheddar and Habanero mayo on a brioche bun.
The Sears Brownie ($14) is a mountain of ice cream, whipped cream, graham cracker crumbs, chocolate and caramel sauce on top of a rocky road brownie and is meant for sharing.
Brand suggests the Fire Roasted Caprese ($11). This sandwich is filled with fresh mozzarella, walnut goat cheese pesto, house balsamic glaze and sliced tomato on French bread.
It's been three months since Brand opened Open Outcry. He said the experience has been exhausting, fulfilling and most of all fun. And he credited much of the restaurant and brewery's success to his hardworking staff.
"I think they are buying into what we are trying to do here," said Brand, adding that he wants a visit to Open Outcry to be one of the best experiences on the South Side.
