Leftovers: Downtown gastropub, Philly-style food coming soon _lowres

Photo provided by Sean Rivera -- Chef Sean Rivera is the chef and partner of the forthcoming gastropub, Driftwood Cask and Barrel, which will open in late February/early March in downtown Baton Rouge.

Downtown Baton Rouge will soon be home to a new gastropub.

Chef and partner Sean Rivera said Monday morning that Driftwood Cask and Barrel is set to open by late February, early March. The gastropub, defined as a bar and restaurant that serves high-end beer and food, is across the street from City Bar on Third Street.

Rivera previously worked at City Pork Deli & Charcuterie and, more recently, as a private chef in Atlanta. He said he has not yet set his menu for Driftwood, but is excited to get back to work in Baton Rouge.

The new restaurant will feature a witty, fun menu, Rivera said, that features different plays on what patrons might expect when it comes to bar food.

Rivera is currently in Park City, Utah, where he is preparing for Tuesday night’s Mardi Gras Masquerade at the Sundance Film Festival. The party, which is put on by the Louisiana International Film Festival, features cuisine from Rivera and sous chef Beau Flaherty as well as chefs Cody and Samantha Carroll of Hot Tails Restaurant in New Roads and Sac-A-Lait in New Orleans.

Tomorrow night’s menu includes red beans and rice, vegetarian gumbo, and cocktails provided by Donner-Peltier Distillers.

The Masquerade also features musical performances from C.C. Adcock, Curley Taylor and the Michael Foster Project.

For the event, Rivera has brought with him products from Baton Rouge bakers, such as pretzel rolls from Jim Osborne of Rosch Bakehaus and king cakes from Jeff Herman of Tiger Deaux-nuts, which will be both be served at Tuesday’s event.

Follow Matthew Sigur on Twitter @MatthewSigur.