Erstwhile Parc bartender George Reilly had been promising a July opening for his South Street-area, Southern-style blues and juke joint, The Twisted Tail, and by gum, he's doing it.
Friday, July 29 at 4 p.m., he'll open the doors at 509 S. Second St. and you'll see how he's gutted the former Kildare's on Headhouse Square and transformed it.
The roomy downstairs has a 25-seat horseshoe-shaped bar and seating for 60.
If you recall the dismal back corner at Kildare's, you'll marvel at how it's been lightened up.
Booze will focus on bourbons. Aside from cocktails, count on 16 draft and 40 bottled craft beers plus wines by the glass. Reilly’s family once owned a whisky distillery, Haig, in Scotland.
The main attractions are on the second floor, where Reilly has installed a live music venue, wallpapered in sheet music and concert posters, with another full bar and a stage for acts five nights a week (cover charge only on Fridays and Saturdays). He'll have loaner instruments hanging on the wall, in case you feel like jamming. (Like every Englishman, he's a blues guitarist.) Next door, there's also a cozy living room-like lounge with couches, two fireplaces, televisions and a shuffleboard table.
Chef Michael Stevenson's speciality will be flame-broiling everything from steaks to oysters over charcoal on his new Aztec grill.
Menu (apps: $8 to $12; entrees: $18 to $30) will include Dueling Ribs, with St. Louis-style spareribs, Asian-inspired Wauxe ribs and Pacu-grilled fish ribs accompanied by sauces; “Primal” Oysters, grilled over coals and served with pickled watermelon chow chow, grilled and salted lemon and smoky habanero cocktail sauce; Kurobuta Pork Saddle with kettle-cooked black beans, silver queen corn cake and organic honeycomb butter; Kettle Chip-Crusted Crab Cake with applewood-smoked bacon and corn ragout, smoked tomato jam and Old Bay aioli; Twisted Black Cod with stone-ground cornmeal, citrus pepper, “wicked” greens and agave pale ale; and Vegetable Shepherd’s Pie with roasted wild mushrooms, caramelized cippolini onions, new carrots, baby peas, sage, potato puree and aged Asiago cheese.
It will be open seven days a week from 11 a.m. until 2 a.m., except on Sundays when it will open at 10 a.m. to serve brunch.