We’re embracing spring—even if the temperatures outside are lagging a bit—by hosting an Oyster Shuck and Talk paired with Specialty Gin Cocktails! This Saturday, March 28th, we’ll be welcoming oyster farmer John Brawley of Sweet Sound Oysters. Sweet Sound Oysters are grown on the eastern side of Duxbury Bay (Massachusetts) where pristine nutrient-rich waters from the Back River marshes result in notably sweet, briny oysters that are unique to the character of this special place.
Joining John will be reps from Bar Hill Gin, who will be mixing specialty cocktails to pair with the bivalves. During the Shuck & Talk (starting promptly at 4 p.m.), we’ll be offering a special deal: For only $25, you’ll receive six oysters paired with three artisanal cocktails demoed while you watch. (Tickets for the oyster/cocktail pairing here.) We’ll also be featuring John’s oysters all night long on our menu.
Then on Sunday, we’ll be hosting a meet-the-author and prix fixe dinner with one of our favorite chefs, Cathy Erway. Cathy will be featuring recipes from her new book, The Food of Taiwan: Recipes from the Beautiful Island, and will include a specialty cocktail invented by sommelier Belinda Chang (other beverages will be available for purchase). You will find the full menu and ticketing information here.
We hope to see you this weekend for two great cocktail and tasting events. As always, beer, wine and cider are still available, along with regular bar/restaurant service.
We are happy once again to be welcoming back Slow Food NYC for their annual duck-off (quack-off?) this Sunday, March 22nd, (from 1-3 p.m. – tickets here). This year’s annual event takes advantage of our upgraded bar options with an added Rye component!
DUCK, DUCK! RYE? is an all-duck, Competitive Chef “Quack” Down and New York Spirits Tasting and fundraiser for Slow Food NYC. Come out for Duck Confit, Peking Duck, Duck Tacos, Duck Ragu and more.
This competitive, all-duck “Quack” Down, is two hours chock full of chefs delivering delectable, duck dishes for your delight. And this year to accompany your New York duck will be samples of spirits made in New York featuring ingredients grown in New York!
Following the event on Sunday, we’ll be embracing our “fowl theme” as Southern Chef Rick Simmons returns for a pay-as-you-go fried chicken pop-up kitchen. Pair your favorite craft beer, cider, wine or cocktail with great southern comfort food.
Which beer, you may be asking? Currently on draught is the Fuschen Altbier. We also have a new brewery, Black Hog from CT (Blog Hog Coffee Nitro Stout). This weekend we’ll be tapping two beers that featured prominently during last month’s NYC Beer Week (we have the two last kegs!): Grimm Artisanal Ale’s Tesseract (Double India Pale Ale) and Bound by Chains (also a DIPA) from Bridge & Tunnel.
NYC Beer Week may be over, but we’re always featuring great local beers on draught. Coming up this week we have a couple new beers: one from recent GABF winners Grimm Artisanal Ales (Tesseract Double IPA) and two from Brooklyn’s newest brewery Folksbier (Echomaker Rye, plus their Helles Lager is back). We’ll be rotating through some great hoppy beers from Other Half Brewing, and Horseheads Brewing from upstate (who’s been to Horseheads, NY? we wanna know!).
Looking for something to pair with your beer? We have cool guests coming in all month long, including the following pop-up kitchens and dinners:
Sunday, March 15th, from 4 p.m. – New York Epicurean Events Spring Fling with Joe Distefano (menu/tickets here)
Sunday, March 22nd, from 5 p.m. – Rick Simmons returns with Southern Fried Chicken Pop-Up Kitchen (pay as you go)
Sunday, March 29th, at 7 p.m. – Taiwanese Pub Dinner and Book Signing with cookbook author Cathy Erway (menu/tickets here)
Sunday, April 5th, from 4 p.m. – Chef Humberto Guallpa Ecuadorean Pop-Up Kitchen (pay as you go)
And have you heard? Jimmy Carbone’s e-Cookbook, I Like Pig: Recipes and Inspiration from New York City’s Pig Island, is a finalist for the International Association of Culinary Professional’s annual book awards! We are celebrating by inviting back one of our favorite carvers, Ted “The Butcher” Nigro, for an I Like Pig carving and sampling demo on Saturday, March 21st, from 2-4 p.m. Show us your receipt for your download of I Like Pig (only $1.99, click here for details on how to buy) and you’ll get in for free! ($15 for everyone else – bring extra cash to take home cuts for your kitchen to cook at home).
Also ongoing this month is the Beer Portrait installation by photographer Matt Coats. If you haven’t seen these photographs, we invite you to drop by our back room and “guess the brewers” (answers are provided in case you’re stumped) in these beautiful portraits local beer makers.
And speaking of the back room, be sure to book your parties and enjoy our new cocktail lounge this spring (it’s finally here!). Email for details on bookings.
We are very excited once again to be hosting some of the coolest beer geeks around as they study to pass the Beer Judge Certification Program (BJCP). As the proliferation of homebrew events continues, more beer judges are needed. While sometimes beer professionals who are not certified are completely competent to judge, the BJCP trains beer drinkers (as opposed to beer makers) in the many characteristics that go into making 28 different beer styles in multiple variations.
Our building at 43 E. 7th Street in the East Village has a rich beer history. In fact, back in the 1980s, Garrett Oliver and the nascent NYC homebrewers would gather to sample each others brews. Currently, the address is home to three beer bars including Jimmy’s No. 43, which has led some beer fans to call this area of the city the “Brewmuda Triangle.”
We love offering up opportunities for the judges of tomorrow, who will be hanging out in the back room (and probably around the bar) every Tuesday for the next three months. And we’ll be offering up some great beer drinking this weekend:
On Friday, from 5-7 we’ll be offering a $10 NY beer sampler: get four tastings of NY beers
On Saturday, we’re hosting a TedX Manhattan viewing party and from 2-4 we’ll be serving up $15 plates of Chaucroute Garni from our e-cookbook I Like Pig
Then on Sunday from 4-10 p.m. Tastes and Sounds of the South returns with a Cajun pop-up kitchen (menu items to include jambalaya, catfish salad, mac & cheese fritters, and more great southern style Cajun cuisine)
UPDATED 2/28 – The keg has arrived at will be tapped at 2 p.m. Thanks for your patience!
It’s finally here! The Sahti brewed in Connecticut last month by Finnish brewer Pekka Kaariainen will be tapped tonight. A great way to end NYC Beer Week in style.
If you don’t know, Sahti is a quick-fermenting beer made with Juniper instead of hops (maybe follow it with one of our great artisanal gins). Only a handful of restaurants are getting this beer, and Jimmy’s No. 43 is one of them. We hope you can join us for one of the freshest beers on the market (we expect our keg to last at least though tomorrow).