It’s great news, today, for fans of 16 Lots, or folks looking to experience what the Mason brewery is planning for their second location in Newport Kentucky at the Levee. The new location that they’ve dubbed the ‘Southern Outpost’ has been in process for a while now (you can hear a lot more about it when Del Hall was on the show, last) and things are really gearing up, now.

The Leadership Team Starts With Culinary Officer

This is exciting stuff! The new leadership team of the second location has started forming with the announcement this week of their new Chief Culinary Officer, Joshua Campbell. Josh is taking on the role as a co-owner in the Southern Outpost and will be responsible for overall menu development, staffing, as well as kitchen standards for the location.

It’s not a surprise that 16 Lots is being very deliberate with the food selection of their new spot. It’s become more and more clear over the last few years that the food option in a taproom is as important to a lot of folks as the beer is.

The concept for the kitchen at 16 Lots Southern Outpost will be an upscale gastropub that focuses on locally sourced, scratch-made recipes. We’re talking about stuff like upscale Hanky Pankys, homemade pretzel bits with pimento cheese and pilsner mustard, buttermilk jerk fried chicken sandwiches, and a smoked brisket plate with house jalapeño cheddar hash browns and grilled spring vegetables.

The beauty of a kitchen like this is that things will evolve and change over time, and I’m really pumped to try it out once things are up and running!

Getting To Know Josh

Josh has been involved in the food industry here in Cincinnati for years, as well as beyond Cincy, too. He says that he draws much of his inspiration from his many travels around the globe. With a degree from the Florida Culinary Institute in West Palm Beach and a professional certificate for The Royal Thai Culinary Academy in Bang Saen, Thailand, he’s got the chops to help build 16 Lots Southern Outpost into an absolute destination for both beer, and food!

He’s held positions at the historic Graycliff restaurant in Nassau, Bahamas, The Dunmore Bach Club in Harbor Island, Bahamas, and at the Dove in Tortola, BVI. More recently, folks here in town might know him from his time at Django Western Taco, Yard Bird, and at SQR.

He made a big impression on the 16 Lots team when they initially met to start talking about the new project. Mike Burton, the President and Founder of 16 Lots made a point to explain in the press release that it became pretty clear right away (especially after tasting his food) that he was the right choice to lead the new culinary program.

The Grand Opening

If that news isn’t enough great news, you’ll be happy to hear that the brewery is getting closer and closer every day to getting the new spot up and running and are hoping to have a grand opening for the space on 3/3/23. Obviously, as is always true with a project of this scale I’ll add an ‘ish’ to that date…

The point is that they are getting there – it’s going to be a great addition not just to Northern Kentucky – but to Cincinnati’s growing beer scene, too!