Had a good chat with Kermit’s Outlaw Kitchen, or KOK, co-owner Mitch McCamey, along with co-owner Seth Copeland and oyster bar manager Jerry Lewis earlier this morning as they prepared for a reservations-only lunch crowd.
KOK’s oyster bar, with a top made from a 100-year-old tree.It’s a deli, steakhouse, oyster bar and apothecary, with a definite Southern touch.
The woodwork inside is stunning enough, but the work in getting it into a restaurant is phenomenal. And that 800-degree wood-fired grill made by Hawkeye Industries is impressive indeed. You’ll have to see and experience it yourself.
The restaurant will be open officially on Monday.
Lunch hours are 11 a.m. to 3 p.m. Monday-Saturday, with dinner from 5-10 Thursday-Sunday. The oyster bar will be open Thursday-Sunday evenings as well.
Sunday a family-style brunch will be offered.
What’s on the lunch menu?
Salads – with all veggies from local farms – come with your choice of proteins: Zion Farms chicken, Beaver Damm Farms Turkey, Gulf Shrimp or Gulf Tuna.
Sandwiches – Pastrami (made in-house), smoked turkey, roast beef, BLT, braised short rib or cheese hot dogs. All bread is provided by Simply Sweet, and all the meat is cured by either KOK or the Neon Pig.
The dinner menu changes, and it includes steaks. Again, you’ll need to check everything out yourself.
We’ll have more in Friday’s Daily Journal.