Menu Sneak Peek: Julep's Creative Take on Southern Fare

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Wednesday, December 6, 2017 at 3:54 p.m.

Mark Antonation Drop biscuits with tasso ham and pimento cheese. 1/18

Mark Antonation Smoked ham hock braised in redeye gravy and served atop hoe cakes with Duke's mayonnaise and benne seeds. 2/18

Mark Antonation Deviled snails on Anson Mills rice grits with a saltine salad. The dish displays Foster's respect for subsistence cooking: the sauce contains homemade Worcestershire sauce, the grits are made with broken rice left over from the milling process and the saltine crackers add texture. 3/18

Mark Antonation Steen's cane vinegar is one of many Southern products used on Julep's menu. 4/18

Mark Antonation Fresh turnips prepped for an all-turnip dish. 5/18

Mark Antonation Sauteed turnip greens and turnip puree will become a dish of turnips four ways. 6/18

Mark Antonation The turnips are plated. 7/18

Mark Antonation Pan-seared turnips, turnip greens, pickled turnip stems and turnip puree. Peanuts and chile flakes add even more flavor. 8/18

Mark Antonation Foster made these oyster and pork sausages from a traditional Southern recipe he found in a cookbook from the 1880s. 9/18

Mark Antonation Oyster and pork sausage with pickled celery. What looks like baked beans is actually slow-cooked malted barley done in a baked-bean-style sauce. 10/18

Mark Antonation Foster turns out a rutabega tarte tatin, a dish normally made with apples. 11/18

Mark Antonation This tarte tatin is made with rutabagas and sorghum syrup (another Southern staple) instead of apples and caramelized sugar. It also has sage and onions. 12/18

Mark Antonation Foster preps biscuits for mini-sandwiches. 13/18

Mark Antonation An Old Fashioned made with Belle Meade bourbon and sorghum in the front, and a bowl of Pimm's Cup punch in the back. Bar manager Howard Ashford says the punch will be offered year-round, but with different seasonal ingredients. 14/18

Mark Antonation Foster torching creme brulee. 15/18

Mark Antonation Marshmallow cubes get the torch too. 16/18

Mark Antonation Sweet potato creme brulee topped with chocolate, graham cracker and a housemade sumac marshmallow. 17/18

Mark Antonation Julep's sorghum Old Fashioned. A classic Old Fashioned will also be on the bar menu. 18/18

Menu Sneak Peek: Julep's Creative Take on Southern Fare

Chef Kyle Foster has been biding his time for nearly two years since announcing that he'd open a Southern restaurant called Julep at 3254 Larimer Street. After all, he'd picked an address where there wasn't even a building yet, so he had to wait while the three-story mixed-use structure was completed. The chef, formerly of Colt & Gray, kept his cooking chops honed at Rebel, but now he's nearly ready to launch Julep, which is expected to debut in late January. Before the big day, Foster wanted to test his recipes in a professional kitchen. Fortunately, his wife and business partner, Katy Foster, owns Stir Cooking School, so the two, along with the rest of the Julep team, presented a few dishes and drinks that you'll soon be able to try yourself. Here's a look at what you can expect once Julep opens.

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