The long-awaited moment has arrived: Fat Pat’s Brewery, located in the heart of downtown Spring Grove, Minn., is officially open for business.
Owned by Patrick Longmire Jr., along with his wife Jayme and friend Chelsea McManimon-Moe, the brewery is located at 130 E. Main St., once an automotive repair shop, now transformed into a vibrant hub for socializing and five-star food and microbrews.
The opening of the brewery/restaurant coincided with the town’s largest celebration on May 17, attracting locals and visitors alike to experience the town’s newest establishment. There is ample seating space, tripled from their previous establishment, including the spacious outdoor patio, promising seating for up to 130 guests.
According to Patrick, the feedback from Spring Grove residents has been heartening, with many expressing surprise at encountering unfamiliar faces upon their visits to the brewery, a testament to the brewery’s growing popularity within Bluff Country.
Patrick is both the brewmaster and pitmaster, while his wife manages the employees, and Chelsea brings her culinary expertise to the wood fired pizzas. When Patrick and Jayme met Chelsea, it was immediately clear that she loves what she does, and Patrick emphasized that Fat Pat’s wouldn’t be the same without her contributions.
The owners are very proud of their food, emphasizing that nothing is frozen, while promoting handpacked burgers and handcut fries. Their exceptional customer service sets them apart from other businesses. For example, patrons must come inside to order a pizza to go so that phone calls do not interfere with the staff waiting on customers.
Patrick lived in Austin, Tex., for seven years, where he developed his palate for Central Texas-style barbecue. What sets this style of barbecue apart from others? It is the simple, yet flavorful combination of a salt and pepper rub, paired with smoking over oak wood, that makes the difference. According to texaspepperjelly.com, Central Texas barbecue purists view barbecue sauce as a “downright insult” to their smoked “naked” brisket, which is traditionally a dry-rubbed and sliced like a roast or prime rib.
According to the brewery’s website, they offer “delicious brews ready to wash it [food] all down!” The brewery offers a few of its brews on tap and more will be added this summer.
On Wild Card Wednesday, the special might be wood-fired pizza or handmade burgers. On Thursday night you can enjoy smoked wings or burgers and Friday night is barbecue starting at 4 p.m. and Saturday is pizza starting at 4 p.m. Sunday is Sell out Sunday from 11:30 a.m. to 6 p.m., featuring pizza and burgers until they are all gone.
Patrons will find a one-page menu on their table or online that includes barbecue meats – beef brisket, burnt ends, pull pork, baby back ribs, smoked turkey, and hot links – by the pound, burgers, smoked wings, wood-fired pizza, handcut french fries, and sides (coleslaw, mac and cheese, and nachos), sandwiches, ½ and ¼ chicken, mac & cheesy brisket fries, and pulled pork or brisket nachos.
Walking in the door you cannot miss the large pink flying pig mural painted on the restaurant wall. The mural is the creative idea of Chelsea and the talented work of artist and La Crosse art teacher Clint Grabhorn. All the tables in the restaurant were made by the talented Pat “Red” Longmire, Patrick Longmire Jr.’s father. Patrick’s mother is responsible for the beautiful flowers and the tables were handmade by his dad.
Fat Pat’s promises a memorable experience, with a foosball table inviting patrons to unwind and have fun and a seating area for sitting and relaxing with friends and family.
In addition to food and brews, Fat Pat’s offers a selection of merchandise, including apparel and glassware, allowing patrons to take a piece of the experience home.
Emphasizing a commitment to quality, the establishment prides itself on using locally sourced ingredients, supporting neighboring businesses, and fostering community growth. They purchase mushrooms from Reconnect Farm, Dorchester; organic vegetables from Owl Bluff Farms, Houston; cheese curds from WW Homestead Dairy, Waukon; and Spring Grove Soda Pop, Spring Grove is served in the restaurant. More money stays in the community. In addition, Brad Felton of Caledonia picks up the byproducts and feeds them to his pigs.
The business also offers catering within an estimated 100-mile radius of Spring Grove. Patrick explained that they cater events for up to 300 people. Visit fatpatsbrewery.com for the catering menu.
The brewery is open Wednesday and Thursday from 4-8 p.m., Friday and Saturday from 11:30 a.m. to 10 p.m. and Sunday from 11:30 a.m. to 6 p.m.
The kitchen is open on Wednesday and Thursday from 4-7 p.m., Friday from 11:30 a.m. to 1:30 p.m. and 4-8 p.m., Saturday from 11:30 a.m. to 8 p.m., and Sunday from 11:30 a.m. to 6 p.m.
For more information, call 507-498-7287 or visit www.fatpatsbrewery.com, or email Patrick at patrick@fatpatsbrewery.com or check them out on Facebook or Untappd.