It’s a new year and we’re back to celebrate with some great menu items that you may have yet to try. The next time you see Jimmy, be sure to ask him about our unique (and custom ground) grass-fed beef burger that we order up from Fleisher’s Craft Butchery in Brooklyn. “To me, it’s the perfect burger,” Jimmy will tell you. Ask him why as you enjoy this super juicy burger yourself.Our Pork Belly Taco may be the signature dish of the new Tito King’s Kitchen at Jimmy’s No. 43, with a perfect Filipino-Thai fusion flavor and styling. We source our pork directly from Flying Pigs Farms, which has been the hog provider for Pig Island the past several years. (Need more convincing? The New York Times recommends both dishes!)
We know that where we get our meat is important to you, our customers. We also believe in supporting our local farms and artisans (whether they are butchers or beer makers) and in bringing only the best ingredients to our kitchen.
If you’re looking for something to pair with, we have a couple special beers on draft this week: Our first keg of Tired Hands will be tapped on Thursday. We’re thrilled to offer the HopHands Pale Ale and beers from this great brewery outside of Philly. We’ll also have
Kent Falls’ (CT) Anachronism Grätzer, a 5.0% ABV German/Polish ale brewed with oak smoked wheat and fermented with a farmhouse yeast culture to provide a subtle and delicate smoke flavor complemented by the earthy and piney dry hopping with German Tettnang.
And of course we have plenty of spirits, wine and ciders for all who imbibe.
And be sure to drop by this weekend for our 8th Annual Cassoulet weekend, featuring a Cassoulet Salon (Saturday), the Cassoulet Cookoff (Sunday) and a prix fixe Cocktails & Cassoulet Dinner on Monday.