Crispy Shrimp Po-Boy w/ Lettuce, Sriracha Aioli, Pickled Celery, Cole Slaw

When the Sweetwater Music Hall  made its comeback over Labor Day weekend in 2021, it did so with gusto, featuring a gorgeous new outdoor patio, a loaded lineup of performers and a reinvigorated, multi-talented team that had largely been stuck on the sidelines during the worst stretches of the COVID-19 crisis.

With some ebbs and flows along the way over the past year as general manager Maria Hoppe and talent buyer Chris Porter managed the unpredictability fueled by the ever-shifting pandemic landscape, the Sweetwater is making moves.

The debut of the Rock & Rye restaurant at Sweetwater Music Hall, with lauded chef Rick Hackett (Bocanova, Florio, MarketBar) cooking South American and New Orleans-inspired dishes on an ultra-seasonal menu, has been a hit. Jonas Alt curates a seasonal house cocktail menu while never forgetting the classics, showcasing an extensive collection of American, Irish, Scotch, and Japanese whiskeys; as well as craft cocktails named in tribute to independent music venues nationwide that are persevering through the pandemic. FULL MENU HERE.

Now the team is debuting lunch service seven days a week (11am – 2:30pm) and brunch on Saturday & Sunday (10:30am – 2:30pm). Happy Hour  (2:30pm – 5:30pm) and Dinner (5pm – 9pm) are available every day. MAKE A RESERVATION HERE.

With all that said, there’s even more goodness to celebrate, including the Sweetwater’s newly minted nonprofit entity in addition to the venue to further their education and community arts initiatives, an expanded its dining room, a significantly brightened venue with lighter flooring and clearer windows and the more recent construction of its newly covered outdoor patio. 

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