And now, a look inside Nathan Opper and Zak Melang's Southland Whiskey Kitchen, the new smoked-and-sauced concept within their Casa del Matador restaurant portfolio. As previously reported, the dining room is heavy on reclaimed barn wood (sourced from Port Townsend, WA), with a wall-sized installation devoted to a hand-crafted herringbone wood pattern. Nearly two tons of steel were used to construct the bar, tables, and furnishings, including five Edison-bulbed chandeliers.
Unsurprisingly, barbecue is the main focus here, with options like ribs, pulled pork, brisket, and house-made sausages (like a jalapeno cheddar) paired with sides (baked beans, horseradish coleslaw, and smoked cheddar and tasso grit "sticks"). Steaks and seafood — like a spicy shrimp and grits dish — are available during dinner service only, while a nine-item sandwich menu offers gut-busting fare like the Smokestack (featuring pulled pork, brisket, and sausage), a fried catfish po'boy, and a cheeseburger made from ground pork shoulder. Bar manager Pete Kellan (formerly of the Pearl's Paragon) oversees the 100+ item whiskey and bourbon list, which tops at a 23-year Pappy Van Winkle's (for $60). A 15-item cocktail list offers Southern classics like the mint julep and whiskey smash, in addition to updated version like the "Smokehouse Mary," a Bloody Mary served with a slice of beef brisket on a skewer.
Southland debuts on Thursday, October 11, with dinner service only on Thursday and Friday. Moving forward, hours of operation: Sunday through Thursday, 11a.m. to midnight; Friday and Saturday, 11a.m. to 1a.m.
· Southland Whiskey Kitchen [Official site]
· All Previous Southland Coverage [Eater PDX]