“I’ve often heard people say, ‘I wonder what it would feel like to be on board a spaceship,’ and the answer is very simple. What does it feel like? That’s all we have ever experienced. We are all astronauts on a little spaceship called Earth.” —R. Buckminster Fuller
Several world globes—those old-school, faded representations of earth—sit high above the chalkboard menu at Mothership, the recently opened restaurant component inside Earthbound Beer‘s new space, at 2724 Cherokee. They’re a fitting touch for two complementary establishments inspired by our place in the cosmos. And though the hand-written list of items seems relatively small, veteran chefs Josh Adams and Chris Bork serve up huge tastes, with locally sourced dishes that are well-suited to the brewery’s inventive beers. Here are five must-try meals —and perfectly paired beers.
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1. Smoked Turkey Pita Sandwich: Owners Jeff Siddons and Stuart Keating both favor the sandwich. One reason? “We brine the turkey overnight with lemon and honey,” explains Bork. The Mothership crew also slathers a thick layer of yogurt over the turkey and adds pickled red onions and Vista fish sauce cucumbers. The top note, a light sprinkle of ground sumac, adds subtle notes of lemon and pepper. “It pairs well with Earthbound’s Gruits,” adds Keating, “probably because the elderberries or rose hip in the beer have a fair amount of vitamin C, so you get that spark—a nice contrast to the sandwich.”
2. Mothership Veggie Burger: Owner/brewmaster/vegetarian Rebecca Schranz enjoys the eponymously named burger. “It’s hearty and is not at all lacking in flavor,” she says. “I appreciate the fact [Bork and Adams] took the time to develop a veggie burger that holds together.” The chefs begin with a slow-cooked ragout of cremini mushrooms, carrots, pickled garlic, onions, gochujang and fermented black beans. Then, the vegetable ragout is blended with miso, eggs, Ritz crackers, panko, and oats. Topping it all off: a garnish of sliced onions, delicately placed on the bun, giving the burger a look that’s vaguely reminiscent of an alien spacecraft. Keating suggests pairing the burger with a Basic Blonde. “It has a lot of rye and a nice backbone,” he says.
3. Chili with Cornbread: Mothership offers a creative take on a smoked chicken chili with chickpeas, black beans, pickled daikon and cottage cheese. It’s paired with a house cornbread, made from a recipe that Bork has been perfecting for years. “We cook frozen corn kernels in, melted, then blend it with milk, ” he says. “We use a combination of cornmeal, pastry flour, and all-purpose flour to get the texture.” It’s then grilled and served with a piquant gochujang butter. Keating suggests pairing the classic comfort-food combo with a Meteorite IPA.
4. Brats and BBQ: For beer-hall purists, Mothership offers a house-made brat: half beef and half pork in a natural casing, topped with crushed pork rinds, yellow mustard, and chopped green onions. Barbecue enthusiasts can opt for the pulled pork plate, with Texas toast and two sides. As for a beer that complements the ‘cue? “Drink Midnight Mass, our big, rich, stout,” Keating suggests. “It ramps up the flavors a lot.”
There are other sides, such as the Korean-style potato salad (with fresh peas, green onion and a Kewpie mayo dressing) and tangy, sweet Asian slaw, tangy. But the beans are too good to pass up. They’re slow-cooked for 12 hours, with different types of meats roasting overhead on any given day. “Some days, it’s pork; others, kielbasa and chicken,” says Bork. “The rubs and spices vary, so they’re never the same.” As a result, it’s tough to recommend a particular beer. Instead, consult barkeep Ryan Edgar Pier, who takes pride in suggesting beverages tailored to patron’s preferences.
