Another food hub just outside of downtown proper with options for the whole family, and likely even the pickiest eater, is nearing completion.
And there’s even on-site parking.
Westone at 109 W. Stone Ave. will have been in the works for about two years by the time the brewery, two new restaurants, and a coffee shop open this summer in the redevelopment project by Michael Fletcher and Pete Brett.
But by the sound of the menu offerings at each, it will have been worth the wait.
Liability Brewing Co.
Anchoring the corner of the L-shaped contiguous buildings is Liability Brewing Co., owned by Terry Horner, who brought on brewer C.J. Golobish to have some fun and be experimental with the beer they produce.
“I decided early on I was going to hire a brewer because even though I have a ton of home brewing experience, I knew there was no way I could make this successful,” Horner says. “With all the investment we’ve made in it, I wanted to have something awesome and great from the beginning.”
Golobish comes from a culinary background with a stint in the Marines thrown in, which meshed perfectly with Horner’s personality.
“Some of the many reasons I hired C.J. was not only for his beer abilities but for his culinary abilities as well,” Horner says. “He was very unique in that he had that culinary experience, the front of house, all the things. We want him to put all of that into not only the beer we make but the experience that we have here for our guests and for our employees.”
Golobish will be working on creating beers that are reminiscent of specific foods, such as a cream ale that is tiramisu-inspired and a light beer with citrus notes that will taste similar to a beermosa, along with more standard brews customers will expect at the outset.
“So probably the second round of batches will be a lot of beers that are nuanced towards a food dish,” he says.
With space for 200-plus customers between the indoor taproom and outdoor patio, Horner and Golobish are looking forward to becoming a neighborhood hang for the North Main area.
Moe’s Original Bar B Que
In the space to the left of Liability, one of the 60-plus franchise locations of Alabama-inspired counter-service Moe’s Original Bar B Q will be opening as soon as all of the kitchen equipment and smoker are installed, franchisee John Wood says. That should be by late June.
As opposed to the mustard, vinegar, or tomato-based sauces popular around the Upstate, Moe’s is known for its Alabama white sauce, but there’s also plenty of red sauce and vinegar to slather on their famous smoked pork butts.
Moe’s scratch-made sides include potato salad using Yukon golds, jalapeños, celery, red onions, and celery; a marinated slaw used to top all the sandwiches; skillet corn with sautéed peppers, sausage, and onions; and family-style baked casseroles topped with garlicky croutons. The restaurant’s Oreo mud pies and banana crème pie are made daily.
Chef and partner Sam Ragland says he will have creative freedom in the kitchen to add items to the menu.
“As a chef, I wouldn’t want to just do something that was the same thing every day. I’d get bored really quick,” Ragland says. “So you have so much flexibility to do pretty much what you want to do, as long as you’re not losing money.”
Coffee Underground and World Piece
Owner Dana Lowie is getting a two-for-one with the second location of Coffee Underground to the left of Moe’s and an adjoining, larger space that will be Lowie’s new restaurant concept World Piece that will serve pizza, salads, wings, burgers, fries, and a variety of other family-friendly options. Projected opening is Aug. 1.
“We had been looking for at least four years to do a coffee shop on Stone knowing that somebody would,” Lowie says. “We talked about just doing the coffee shop at first, but I know it takes a lot of work for coffee to pay the rent, so I’m gonna do a pizza place but decided to not pigeonhole it into just pizza, since there are so many pizza places now.”
Lowie says World Piece will serve hand-tossed and Chicago-style pizzas. It will also have a full bar with 16 beers on tap, including a coffee stout.
During the day, it will be counter service and will switch over to table service for dinner, she says.
The coffee shop will serve the full menu of the downtown location, and because of having a larger kitchen to work with, all of the baking for both locations will move to the Stone shop, which will also include house-made ice cream.
The coffee side will close around 6 p.m. each night, and the restaurant will use the additional seating as needed.