“Expanding your tastebuds and refining your palate” is the primary goal of Jacobs Brewhouse & Grocer, a new restaurant and grocery store bringing a fresh take to Deadwood’s food and drink scene.
Jacobs Brewhouse is a destination for anyone looking for classic food and drink options with a twist. The concept was derived by owners Scott and Sharon Jacobs when they say they fell in love with the building, originally home to the J. Hattenbach & Bro. grocer in 1895.
Olivia Jacobs-Chrisman, daughter of Scott and Sharon, says the family has always been inspired by the beauty of old buildings. Originally from San Diego, she says she enjoys the array of history in the Deadwood community and is excited the new business is becoming part of it.
“Being able to give [the building] a facelift and bring back its beautiful characteristics was the most rewarding part for me,” she recalled.
Highlights include handmade railings, art from Scott Jacobs Gallery (also owned and run by the family), photography from Olivia, vintage guitars signed by world-renowned artists, and hand-painted murals.
“It’s an artistic place where the vibe is energetic and welcoming, and we want everyone to feel at home when they’re here,” said Olivia.
Scott says the goal of the restaurant’s offerings was to step outside of the box.
“Our mission was to build a place that not only we love, but that other people would love and gravitate toward because it’s so different from any other menu,” he said.
Jacobs said his favorite menu item is the Ahi Tuna, which is sushi grade and is lightly seared on both sides with a slice of cucumber. The tuna is smeared with a homemade wasabi aioli that sits on top of a homemade slaw with a sweet soy glaze around the edge and a sriracha center.
“It’s a beautiful plate that sells like crazy,” said Scott. “A lot of people that try it say it’s one of the best things they’ve ever eaten, which is a great thing to hear.”
Olivia says they aim to take traditional items and elevate them with a unique twist, like the Lemon Chicken Quinoa Salad and the Rosemary Brie Apple Wedge.
“This building has been restored for over a year, and everyone in the community watched every step of the way. So the pressure has built up, and now everyone is flooding to see it.” – Scott Jacobs
“It’s things like taking a classic dish and adding an egg on top or using a special aioli instead of your typical ketchup and mustard,” she said.
In addition to the food, the craft cocktail list at the Brewhouse also has its own (fresh) twists. The Brewhouse uses homemade simple syrup, for example. A favorite concoction of Olivia is the Lavender Lover martini, which comes with edible flowers.
“We’re taking that extra step to make sure people know we care about what we’re serving,” explained Olivia
Along with the restaurant, patrons can find an artisanal grocery store connected to the space.
Smoked jalapeño stuffed with brisket, maple cheddar cream cheese, and bacon.
+ROSEMARY BRIE APPLE WEDGE
Roasted rosemary brie, Granny Smith apples, crispy chickpeas.
+CRISPY GREEN BLT
Bacon, green tomato, field greens, and sundried tomato aioli.
Roast beef, fried egg, smoked cheddar, peppers, and onions.
“You aren’t going to be able to get your staples here, but for us we have all American-made food or European imports,” said Olivia. “It’s all small-batch.”
The grocer sells fresh meats and cheeses made in Mitchell, as well as bison meat from farmers in the state. Additionally, there is also a full- service bakery. All the artisanal breads and desserts for the restaurant are baked fresh every morning.
The atmosphere at the brewhouse focuses on refurbishing the building’s original features with a European influence.
“My sister started painting a mural of southern France [in the grocer section], and the grocery store makes you feel like you are in an old European market,” said Olivia.
The Jacobs family began renovations with a “sledgehammer party” to knock down walls and expose original windows.
“For me as an artist it’s easier to start with a blank canvas, and that goes for buildings as well,” said Scott.
Olivia says they reused and repurposed elements like the old crates they sanded and stained for displays. The outdoor patio walls were built using antique bricks that were cut away to build archways connecting the restaurant to the bakery. An old elevator was updated into an interactive wine cellar presentation.
“The history and the age of the building is proudly displayed. They’re not covered up, and buildings built long ago are still being used,” said Olivia. “To have that feel here I think really ties in with the original Deadwood.”
For more information, visit JACOBSBREWHOUSE.COM.