Crafting the Season: Inside Our New Fall Menu

As the Texas heat finally starts to break, our cravings pivot right along with the weather. Crisp air calls for heartier plates, cozy flavors, and a few unexpected twists to keep things interesting across our taprooms.

Our culinary teams across all locations have spent months dialing in a brand-new lineup of fall dishes. The goal is simple: comfort, creativity, and food that stands shoulder-to-shoulder with what is pouring from our draft lines. Whether you are posted up at the bar on Ben White or grabbing a pie at Burnet, here is a look at what just landed on the menu.

From the kitchen at Pinthouse Brewing

Our brewery kitchens are leans hard into ultimate comfort food this season. We are kicking things off with Poutine Fries, featuring crisp Cajun-spiced fries smothered in a velvety The Admiral stout demi-glace gravy and melty Wisconsin cheese curds, all crowned with a rich over-easy egg, cracked black pepper, and fresh parsley. 

Next up is the Wolfhausen Pizza, a savory, German-inspired celebration of fall built on a fragrant garlic-oil-brushed crust. Sweet caramelized onions and tangy mustard crème fraîche lay down the foundation for smoky Gouda, savory pepperwurst, and crisp sauerkraut, finished with a dollop of whipped apple butter ricotta and toasted caraway seeds. 

To round things out, our Classic Wedge Salad brings crisp baby iceberg lettuce loaded with smoky bacon lardons, juicy Campari tomatoes, and shaved red onions. Tossed with spun carrots, herbed breadcrumbs, and creamy blue cheese, it is drenched in our house-made charred Vidalia blue cheese ranch for a stellar crunch.

Across the Pizza Pubs

Over at our dedicated pizza pubs, we are rolling out a fresh wave of pies and produce designed to pair seamlessly with a seasonal brews. The Wolfhausen Pizza also makes its appearance here, bringing that same Oktoberfest-inspired magic to share. It is joined by the Cacio e Pepe Pizza, a rich canvas of crème fraîche, provolone, and a decadent trio of whipped ricotta, stracciatella, and Parmesan that comes alive with a generous hit of toasted black pepper on a savory garlic-oil-brushed crust. 

Finally, the Pear & Fennel Salad delivers crisp autumn on a plate, where bitter radicchio and peppery arugula tumble together with sweet fall pears, tart dried cherries, and juicy pomegranate arils. Topped with blue cheese and crunchy focaccia breadcrumbs, it is tied together with a bright anise seed vinaigrette.

The Philosophy Behind the Plate

At Pinthouse, we approach our food with the exact same mindset we bring to the brewhouse. Great ingredients demand respect, thoughtful execution matters, and the best flavors are meant to be shared with good company.

Every item on this seasonal rotation was built with our beer styles in mind. Whether you need a malt-forward counterpunch for a rich, savory pizza or a crisp, acidic snap to cut through a decadent starter, our kitchen and brewing teams are working in lockstep to make sure every pairing hits the mark.

Seasonal menus are fleeting by design. Come pull up a stool, grab a fresh pint, and explore what is new from the kitchen this week.