Boudin-stuffed oysters and more at Zachary’s 14,000-square-foot South Plains Food Co.

Boudin-stuffed oysters and more at Zachary's 14,000-square-foot South Plains Food Co.
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Joel Frosch is in the business of people. He may co-own a restaurant, but to him, the food business and the people business are one and the same.

Frosch, along with Brandon Brown and Gregory Martinez, opened South Plains Food Company in December in Zachary with high hopes for the restaurant to become a premier dining destination.

“The idea was to bring something to Zachary that there was not only a need for, but that was unique as well,” Frosch said.

He said that the team didn’t want to “just bring four walls.” They wanted to bring something that was “not anywhere else” in Zachary.

The interior of the space is rustic, yet refined, with high ceilings and exposed brick. Outside, the restaurant is shaded by century-old live oak trees. The 14,000-square-foot facility encompasses a bar, restaurant, private dining space, separate to-go area, deli and room for live entertainment. There’s also an outdoor dining space with a pavilion and a to-go window for easy access to the outside diners.






South Plains Food Company is a 14,000-square-foot facility that encompasses a bar, restaurant, private dining space, separate to-go area, deli and room for live entertainment. 




From the live edge granite on the bar, to the galvanized downspouts for the gutters, to the extra-wide leather barstools, to the tables with 24-karat gold-epoxy-filled holes, to the mushroom wood behind the bar and the antique grappling hook hanging out of a log light fixture, everything was thought out with much care — and as locally sourced as possible.

“If you want to be supported by the community,” Frosch said, “you have to support the community.”

On a regular night, Frosch and general manager Liz Buell said the restaurant is serving anywhere from 500 to 700 people and up to 1,000 people on the weekends.

“People love it,” Buell said. “What we hear the most is there’s nothing quite like it.”

In college, Frosch started working in the restaurant business as a dishwasher at Sammy’s Grill. He said that there was an inviting and family-like culture at Sammy’s that he hopes to establish at South Plains.

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About Mary Weyand 11096 Articles
Mary founded Scoop Tour with an aim to bring relevant and unaltered news to the general public with a specific view point for each story catered by the team. She is a proficient journalist who holds a reputable portfolio with proficiency in content analysis and research. With ample knowledge about the Automobile industry, she also contributes her knowledge for the Automobile section of the website.

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