Grain Theory--Craft beer, wine, and coffee with some food to boot

The long awaited space on the northwest corner of Pine and N.2nd is now open. On the second floor is Grain Theory. You can get up to it via an outside staircase on the N. 2nd side or an inside one on Pine. I assume there is an elevator but I did not look for it. Apologies.

I had a business lunch there so I cannot speak to the alcoholic beverages but as you would expect by the name, craft beer is highlighted. Prices are on the "on tap" menu inside. There is also a small list of wines with by the glass prices of $7 or $9. They open at 7:30am so coffee is also featured.

Fish and chips

The food menu is not extensive but that is to be expected since the focus is on the beer. For lunch, I ordered the fish and chips. One of my colleagues ordered the same and the other ordered the grain bowl with bacon added. I am glad bacon was added because otherwise that was too healthy of a lunch. Lol.

There was no table service when we went for lunch. We ordered our food at the bar and it was brought out to us. 

The fish and chips was an entire large Alaskan pollock fish filet beer battered and deep fried. Served with their peri remoulade sauce and another sauce of your choice with thick cut kennebec fries on the side. My second sauce was the spicy goddess which was a mix of ranch, green goddess, and jalapeno. Both sauces had some heat which I liked. No traditional tarter sauce option but if you want mayo there is Duke's mayo available too. The cost of the fish and chips is $14 but the portion size is generous.

I found the fish and chips to be the best I have had in land locked Abilene but my New England born colleague said the fish needed to be cod and the breading was a bit overdone on the outside and underdone on the inside. However, he did agree that is was good compared to Abilene's other fish and chips options. I need to get my British brother-in-law to come to town and give it a try. 

Grain theory bowl

The grain theory bowl was $8 and an extra $3 with bacon added. It is a combination of ancient grains, roasted sweet potatoes, green onion, pecans, cranberries, and sage served with a maple miso vinaigrette. This is a direct quote, "it feels like I could be eating this at a place by the beach in Santa Monica."  Take that as you will but he enjoyed it. This option, sans meat, would be great for vegetarians/vegans. 

Other items on the menu includes sausages, a chicken roll, flat ironed Akaushi flat iron steak, salad,and a few appetizers like the Belgian fries--plain with side sauce or loaded with beer cheese, green onions and bacon or biltong (air-dried beef similar to tender jerky) and pretzel bits.

At this time there was one item on the dessert menu, a coffee stout panna cotta.

The food menu is designed to compliment their beer selections. The day we went the steak ($25) was not on the menu for lunch.

Soft drink options are sparkling water, iced tea or some craft sodas ($2.5).

The space if impressive. They have a wrap around outside seating area on two sides and the interior is metal and wood, a sophisticated industrial look. I have no doubt that Grain Theory will be a popular spot in the evenings and on weekends. It fits right in with the revitalization of downtown Abilene and the increasing focus on dining and nightlife options in town.

 

202 Pine Street, Suite 201, Abilene, Texas, 79601

 (325) 513-6628

Hours--

 Mon-Wed 7:30am-10pm

Thur 7:30am-11pm

Fri-Sat 7:30am-midnight

Sun Closed

https://www.graintheory.beer/

Rancho Pizzeria in Coleman--So worth a road trip!!!

The owners of the celebrated Rancho Loma in Valera have opened a contemporary pizzeria in downtown Coleman called Rancho Pizzeria. As Rancho Loma is one of my all time favorite dining experiences, you know I had to make the 100 mile round trip to try some of their pizza.

Exterior--no outside signage at the moment

The decor is industrial chic with some West Texas nostalgia mixed in. Inside there are about 8 high backed booths, 3-4 tables for two, a large group seating area at the front and a private dining room in the back. All this to say, it isn't all that large of a restaurant. Peak times may mean a wait, especially as word spreads about them. A bar with some additional seating runs along one sided adjacent to the chef station and brick oven. Service was friendly, prompt and professional.

Art above the bar

We ordered the olive tapenade with goat cheese ($7) as an appetizer. It was served with toasted bread. Loved it!!! My favorite item of the night. I believe that Chef Trueblood, that owned the now shuttered Bonterra Blu in Clyde, where I adored the olive tapenade on his salads is part of the Rancho Pizzeria team...pretty sure it was him making the pizza when we were there. Yes, you can see them preparing the food which is fun. One of the owners was also around chatting with customers.

Olive tapenade with goat cheese

I also got a small Cesare salad and my husband ordered a small house salad. Both were very good made with super fresh, high quality ingredients.  The Gorgonzola cheese on the house salad was gorgeous and plentiful. The dressing on my salad was super flavorful, if a bit heavy on the capers. The romaine was crisp. Both a bargain at $5 and $4 each. Larger entree sized salads are also available.

Caesar salad

The 12" pizzas are wood fired in a brick oven and are big enough for two to share, particularly if you have an entree and a salad as we did but we tried two of them anyway.  My husband got the carne pizza with  crushed tomatoes, prosciutto, Italian sausage, pepperoni, fontina cheese, and Calabrian chiles ($18).  It was the highest priced on the menu. It also had fresh shaved Parmesan on top.  I had the fungi ($14) pizza that was topped with roasted shiitake mushrooms, bechamel sauce, fontina cheese, roasted garlic, and white truffle oil.

Carne pizza

The crust on my husband's pizza was crisp yet tender and the taste of the meats really popped with the addition of the peppers. It was simply delicious. The mushroom pizza had an expected earthy flavor, with the shiitake and tuffle oil, and the unexpected arugula. The garlic was subtle. However, the crust was just a little underdone. You need to really, really like mushrooms if you order this pizza. I like mushrooms but shiitakes are not my favorite. The surprise arugula topping was too bitter for me and, admittedly, I missed the tomato sauce. Maybe if the roasted garlic had been more pronounced I wouldn't have missed it as much. The menu also includes a classic Margherita (tomato sauce, mozzarella, fresh basil) on the menu as well as the pepperoni, sausage, and arugula with prosciutto. Next time, I'm getting the Greek salad, a pepperoni pizza and my husband is hankering for the meatball appetizer.  There will DEFINITELY be a return trip!

Fungi pizza

The meal was certainly worth the drive from Abilene and if you are passing through Coleman on a Wednesday-Sunday during their open hours, you should eat there. You won't regret it. We had leftovers for the next day.

Please note that substitutions are not allowed on the pizzas and there is no "create your own" option. However, at times there are specials for the lunch or dinner service such as lasagna or steak if pizza is not your favorite. Check their Facebook page for current offerings. Reservations are not accepted, unless booking the private dining room.

There is a small but thoughtful beer and wine selection available and occasional live music. The do takeout if not slammed with dine-in patrons.

 Hours--

• Monday: Closed
• Tuesday: Closed
• Wednesday: 11am–2pm, 5pm–9pm
• Thursday: 11am–2pm, 5pm–9pm
• Friday: 11am–2pm, 5pm–10pm
• Saturday: 11am–10pm
• Sunday: 11am–3pm

If you are traveling on 84 between Abilene and Brownwood, you will need to make a detour to get to Commercial which is right off 153 and 206.

414 S. Commercial
Coleman, TX 76834
(325) 726-9307
ranchopizzeria.com
Facebook: www.facebook.com/rancho.pizzeria/timeline