Southpaw Readies for Expansion With Menu, Chef Shuffle

The food at Southpaw Social Club has gone through a couple of shifts since the ballpark-adjacent restaurant and bar first opened in the East Village last June, launching with a decidedly American comfort food menu before veering towards a "biergarten" direction earlier this year.

Now, Good Time Design is announcing more, and hopefully final, changes that come as a result of customer feedback and the company's desire to recreate the concept; though no timeline or location has been set, we're hearing that another Southpaw is in store for San Diego.

They're returning to "comfort classics" with new dishes that include a fried green tomato BLT on a homemade biscuit and fried chicken confit with waffles and truffle honey, plus bacon-topped poutine and bacon-wrapped meatballs; the flatbread section of the menu has been eliminated.

The Blind Burro's chef de cuisine, Brent McGrath, is now running the kitchen in collaboration with GTD corporate exec chef Todd Nash, and new management has been hired from Whisknladle.

Beer's still boss here, and a new program features all of their 36 taps at 2-for-1 prices from 8 p.m. until close, all week (wine and champagne too); their "Social Hour" is extended, (4 to 8 p.m. weekdays), and includes $3 off select dishes, $5 calls, $2 off drafts, and ½ off bottles of wine.

SPSC Menu