Jimmys No. 43

We’re happy to be in to the fall season (even if the weather seems to be clinging to summer), and we’re bringing two new brunch events to the weekend starting this Sunday, September 13th. Every weekend starting at 1 PM, we’ll have brunch dining options, including our famous Lechon whole-hog dinner being served by the plate (a la carte pricing). While our Filipino-style roast pork whole hog (served with rice, greens and a specialty sauce) typically can only be ordered for large groups, on Sundays we’ll be cooking and carving this amazing dish for individuals. Come solo or bring friends and dine on this succulent dish. As of now, the Lechon Whole Hog Sundays are scheduled through November. Look for new dishes from Tito King’s Kitchen at Jimmy’s No. 43 to be added to the menu, along with great craft beer, ciders and specialty cocktails throughout the fall.

Then, starting on Saturday, September 26th and for the next three Saturdays after, we’ll be celebrating Oktoberfest with our very own Cask Fest Saturday Brunch.  This pay-as-you-go event offers a rotating selection of casks that you can pair to food from Tito King’s Kitchen at Jimmy’s No. 43. Co-curated by Cask Marque maestro Alex Hall, casks are expected to include (subject to availability):

• Keg & Lantern (Brooklyn)
• Greenpoint Beer and Ale Company
• Gravity casks from the Franconia region
• Others TBA

The Cask Saturdays series runs Saturdays from September 26 through October 17th. While supplies last!

And don’t forget our Jolly Pumpkin night and dinner (more info here) coming up on Tuesday, September 15th.

We hope to see you on the weekends!

As we wind down the last couple of weeks of summer, we’re still celebrating the Summer of Gose (get your Summer of Gose T-shirt – only $25 – at the bar!) and our acclaimed new kitchen featuring Thai-Filipino inspired cuisine.

Recently, our Chicken Wings Adobo was a featured dish in Beer Advocate Magazine. Here’s what editor Ben Keene had to say about us in the Table Mates pairing column:

Jimmy Carbone, of Jimmy’s No. 43 in New York, NY, selects three beers to match with the Adobo Chicken Wings on his subterranean bar and restaurant’s new menu, which debuted in June. The food from Tito King’s Kitchen at Jimmy’s No. 43, a collaboration with chef King Phojanakong,  takes its cues from Thai and Filipino cuisine to produce dishes that Carbone admires for their versatility. More savory than spicy, these meaty wings are slow braised in a mixture of vinegar, soy sauce, garlic, black pepper and bay leaves for a different spin on a pub classic.

We’re thrilled with all the great press we’ve received this summer about the new menu, and our current  slate of Gose beers (Les Trois Mousquetaires Hors Série Gose, Ritterguts Gose, Off Color Troublesome all on draught while supplies last) bring out all the nuance in this dish.

Come in and make some great pairings today! We have a fantastic line up of ciders and summer cocktails, in addition to our draught beer and bottle selection.

And check out all the great press we’ve received:

 

Have you heard? It’s the Summer of Gose (per the NY Times), and we’re happy to be welcoming back some of our favorite friends for a Summer of Gose three-course pairing menu featuring new items from Tito King’s Kitchen at Jimmy’s No. 43. Taking place on Tuesday, August 11th, at 7 p.m., the summer of Gose will offer both vegetarian and meat-lovers items from our Filipino-Thai fusion menu and will offer a preview for this fall’s new food items.

This is a very limited event; we’ll only have 20 tickets (available here) for the public (and the bar will be open for all who want to drink/dine a la carte). Joining us will be Joel Shelton of Shelton Brothers Imports.

Featured beers for the event will include (subject to availability):

• Ritterguts Gose (draught)
• Hors Série Gose – Les Trois Mousquetaires (draught)
• To-ol Gose (in bottle)

And we hope to have new Summer of Gose T-shirts for sale soon (see the very cool logo above). You can pre-order yours with a $25 PayPal purchase from our store (note T-shirt and size – unisex – in the comments; T-shirts must be picked up at Jimmy’s No. 43… sorry, no shipping).

Now you can drink and dress fashionably at Jimmy’s No. 43 during the Summer of Gose!

If you happened upon today’s New York Times, you saw none other than our head bartender on the front of the food section! What’s the news that’s fit to print? Gose! It’s a great summertime brew and we’re happy to be featured in the Times as a go-to place to find Gose beers. Made from an ancient German style of beer, these somewhat sour, often salty beers pair well with food and are going to be featured for the rest of the summer in both bottles/cans and on draught. Our rotating line-up will include (while supplies last):

• Ritterguts Gose
• Sixpoint’s Jammer
• The Pineus Gose from Gasthaus & Gosebrauerei Bayerischer Bahnhof (just ask for the “Goose Penis”)
• Westbrook’s Gose
• Hitachino Nest’s Anbai Ale from Kiuchi Brewery (careful with this one; unlike most Gose beers, it has a higher ABV of 7.0%)
• Freigeist Rhubarb Gose
• Leipziger Gose
• Off Color’s Troublesome

On Tuesday, August 11th, we’ll be pairing some of these Gose beers with a special family-style dinner (both meat and vegetarian options) from Tito King’s Kitchen at Jimmy’s No. 43 co-hosted with friends from Shelton Brothers (pictured above). You can get tickets to this beer pairing dinner here, and you’ll learn all about this great beer, its origins and how to pair with various dishes.

And stay tuned: We’ll have Summer of Gose T-shirts on sale soon!

We’re going whole hog with an amazing line-up of NY State whiskeys co-hosted by Angel’s Envy and featuring a three-course menu from Tito King’s Kitchen at Jimmy’s No. 43 with a whole “Lechon” roast pig.

Menu will include (subject to change):

First course – an array of appetizers from the new Thai-Filipino influenced menu from Tito King’s Kitchen at Jimmy’s No. 43 paired with Angel’s Envy (exact whiskey TBA)

Second course – A whole “Lechon” roast pig and sides paired with McKenzie’s (exact whiskey TBA)

Third course – Cheese plate paired with Harvest (Hudson Valley) Single Malt scotch-style whisky

Dessert – a specialty whiskey cocktail with Hudson Baby Bourbon

And maybe a few surprise sips along the way!

The Village Voice recently published a great article on the state of New York State whiskeys, and this is your chance to learn all about (or even more about) the nuances of whiskey, including recognizing port finish, the latest trend in artisan spirits, and the history of Angel’s Envy (where DID that name come from?).

Tickets on sale here.