Downtown’s deep-pocketed AT&T Discovery District will soon get a sprawling drinking pad that pairs 34 beers on tap with creative Texan bar bites from a James Beard-nominated chef.

Dallas-based Hospitality Alliance just announced plans to deliver Jaxon Texas Kitchen and Beer Garden (311 S. Akard Street) this spring. A 4,400-square-foot interior will be joined by a gigantic 10,000-square-foot patio, with room for a ridiculous amount of drinkers (nearly 500 at a time).

Leading the kitchen is chef David Gilbert, nominated for Best Chef-Southwest in 2013 by the James Beard Foundation for his time at Stephan Pyles’s Sustenio at Elian Hotel Resort & Spa in San Antonio.

Lunch and dinner menus promise to tweak classic Texas dishes with influences from neighboring cuisines in Mexico, Louisiana and New Mexico.

Early ideas include tamarind pork ribs; green chili-brisket mac and cheese balls; smoked chicken “pot pie” pozole; an eponymous Jaxon burger built with Texas wagyu; and “truck stop” banana pudding.

In addition to pouring plenty of beers from the Lone Star State, Jaxon will serve wines on tap and a sea of Southern-styled cocktails (tap, craft, and frozen options).

Al fresco drinkers will have a front-row seat of the District’s 6K media wall that plans to air movies, sports, and curated digital art throughout the year. A previously announced food hall will also join the lineup.

Playful accents across the Studio 11-designed beer garden include antlers acting as beer taps, deep banquette seating, and cactus terrariums.