Menu highlights include wood-fired pizzas with hand-pulled mozzarella and other artisanal toppings, a signature burger with a brisket blend and Manchego cheese, as well as a vegan option consisting of a house-made falafel galette, 24 hours of homework. wings, and tacos like the Cubano with pork mojo and Nashville Hot with tofu.
There are also plenty of “beer bites” like giant chicken meatballs, Bavarian pretzels, Tex-Mex egg rolls, mezze platters, and spicy tuna served on crispy sushi rice. There are salads, too, in addition to “kitchen specialties” such as crispy chicken breast served with pesto, pasta and Parmesan cream sauce, as well as a barbecue platter for two with Hazy Sky Wire braised 48-hour ribs and Carolina Gold. BBQ Pulled Pork.
While most Big Top guests want to pair their food with local beer, there are wine and cocktail options, such as a margarita that the menu describes as a “balancing act between sweet and sour”. Other mixed drinks include a daiquiri that’s “strong and punchy, like Ernest Hemingway,” and an old-fashioned smoked made with locally sourced honey.
“For me and Joe (Guli), it’s really exciting to bring the food and management aspects to this unique space that is revolutionary for this area,” Seidensticker said. “We know what we want to see in these places and this is our hometown, in our backyard, and we want to knock this out of the park.”
Big Top Brewing’s new facility to feature a massive beer garden with lawn games and pickleball courts
The new Big Top facility will seat nearly 700, with 200 inside and 500 outside in the 28,000-square-foot beer garden with two huge oak trees. There will be everything from 30 televisions to three large fireplaces at Big Top.
For additional activities, guests can play cornhole or bocce ball, with feather bowling, a game played with wooden balls in the shape of cheese wheels, an option that the owners have considered for the future. Finally, Big Top offers guests a pickleball court, which has become one of the the fastest growing sports in the country .
Speaking to Bisaha, however, he sounds most excited about the food he will be able to pair with his acclaimed beers. In fact, he’s more excited about pizza and meatballs.
“These are things outside of our realm of expertise, so we wanted to partner with Joe and Joe to put food that well represents the beer, and beer that well represents the food,” Bisaha said. “We wanted to make sure our world-class beer could be paired with exceptional food.”
Fingers crossed, Big Top’s new brewery will open in April after more than two years of what Bisaha described as hitting every imaginable delay obstacle. Regardless of the wait time, though, it should be worth it and live up to its billing as something different than what Sarasota currently offers for lovers of beer, food and, well, pickleball.
Wade Tatangelo is Ticket Editor for the Sarasota Herald-Tribune, and Florida Regional Dining and Entertainment Editor for the USA TODAY Network. Follow him Twitter , Facebook and Instagram . He can be reached by email at wade.tatangelo@heraldtribune.com. I support local journalism from subscriber .
