Brassica Kitchen + Cafe
Cocktails
- Meguro #1$14.00
rye whiskey, lime, ginger, vanilla, and spirulina! at this point its a BK classic! pour over ice and party!
- Gray Gardens$14.00
mezcal, lavender, elderflower, lime, & orange blossom!
- Recurring Dreams$16.00
chinese 5 spiced rum, pear, lemon, lemongrass, & angostura STIR OVER ICE AND SERVE
- Zait & Za'atar Martini$15.00
biodynamic olive oil washed gin, za'atar infused dry vermouth, & salt *CONTAINS SESAME* Stir over ice and serve neat.
- Dead Ramones$15.00
black sesame averna, scotch, apple brandy, & black apple bitters. POUR OVER ICE, STIR, ENJOY
- The Brennaissance$14.00
- Ghia$8.00
Wine
- Hubert & Heidi Hausherr "Bibibulbobo"$60.00
coming to us from the village of Eguisheim in Alsace, France, Hubert & Heidi are in the house with this 11 day skin-contact bubbly beauty, made from Pinot Gris, Gewurztraminer, & Riesling! Tending the 3.9 hectare farm Hubert planted with his father some 40 + years ago, the duo (alongside their horse Skippy) work organically and biodynamically, avoiding any and all additions in the winemaking process. Bibibulbobo is fresh floral and a ton of fun! Try now!
- Issamu & Andrew " Wonderwerk - Free Your Mind Rose"$60.00
Issamu & Andrew are best buds who grew up together and through a shared love of natural wine and disco, began this fun little project in 2016! They source grapes from organic, biodynamic, & sustainable farms around California, working out of shared workspace in Gilroy, & it is so clear that these guys are just having fun and trying to make their wines fun and easy and not scary, which we can dig! This is a new one - a rose sparkler made from 86% Riesling and 14% Carignan, both farmed organically. The Carignan underwent carbonic maceration for 2 weeks, while the Riesling was de-stemmed and fermented on skins for 9 days with twice daily pump-overs, with the carignan blended in on the 8th and 9th days. All the free run juice was separated to make this beautiful rose!
- Laetitia & Rodolphe "Super Glou x Fond Cypres - Blanc"$50.00
its the ever so lovely Laetitia & Rodolphe of Fond Cypres! In Corbières in the Languedoc, Laetitia Ourliac & Rodolphe Gianesini, tend a 15 hectare property at the end of a road lined with Cypress trees. Complete with a secret garden of olives, tomatoes, eggplants, wild herbs, and newly-born kittens, the duo create some gorgeous wines off their farm, practicing organics and biodynamics in stewardship of the land. Here is a gorgeous show of Grenache Blanc - all hand harvested & direct pressed fruit, fermented spontaneously in stainless steel, and bottled with no additions. Incredibly balanced with a beautiful and playful finish - much like the kitten on their label , inspired by one of their 14 cats who recently took and affinity for baguettes.
- Brian Smith "Oyster River WInegrowers - American White"$50.00Out of stock
Right up in Warren, Maine, Brian Smith and friends have been making minimal intervention wines from the apples & hybrid grapes of the Northeast since 2007. Working out of a small barn, Brian and the crew tend a small vineyard of cold-hardy hybrids like la crescent, st. croix, marquette, & vidal blanc, as well as some vinifera like chardonnay and pinots that can withstand the cold winters, using organic practices in their fields and orchards, as well as sourcing some fruit from friends in the area. American White is 100% Chardonnay from Tucker Lane vineyard in Southold, NY, harvested early to retain crispness and freshness. The fruit was separated in three lots: One third was pressed into barrel, one third pressed into stainless steel, and the final third given 2 days of skin contact before pressing into barrel. All spontaneously fermented and blended and bottled with only a small addition of so2.
- Agusti & Paula "Cal Xurriu - El Bosc"$65.00Out of stock
Another lovely winery from Penedes fighting against the monoculture and capturing the biodiversity of the area, it’s Agusti & Paula of Cal Xurriu! In a land known mostly for cava, Agusti & Paula broke away from this market to instead focus on little unwanted micro-plots, often left abandoned in the search of bulk wine production. Though Agusti comes from a long line of grape-growers, his passion for these sites & the wines he crafts from them sets Cal Xurriu apart from the rest of the family. El Bosc is a single parcel old vine expression of xarello, grown just outside of Barcelona. Whole cluster direct pressed and fermented in stainless steel with zero additions, Agusti & Paula offer a round and sincere show of Xarello here that is sure to knock your socks off!
- Franc & Alenka "Slavcek - Belo"$50.00
Nestled in Slovenia’s Vipava Valley, in the rural village of Potok, Franc & Alenka Vodopivec are running a small family winery with history & traditions dating back to 1769. With 10 hectares of herbs, cherries, peaches, olives, vegetables, and vines, Franc & Alenka are dedicated to expressing the regionality in all that they do, making barrels from acacia trees on the property, serving food from their garden at their inn, and working with the local winemaking traditions and grapes passed down through centuries. Belo is a blend of white grapes from the duo’s property - Rebula, Tocai Friulano, & Chardonnay, spontaneously fermented in stainless steel and neutral oak barrels, and aged another 5 months in a 50/50 split of stainless and neutral acacia barrels. Lush and mineral driven and exceptionally clean, belo stands up by itself, but is happy to step back and hang with food!
- Christian Binner "Domaine Binner - Saveurs Maceres"$50.00
Back once again with more Alsatian beauty, it’s Christian Binner! Binner is located in the heart of Alsace, close to the city of Colmar and the border to Germany and Switzerland. The now 8 hectare estate has been in the Binner family since 1770, with Christian taking the helm as the newest generation in 1999. With production firmly based on organic and biodynamic values, working without chemical products or pesticides in the fields, and minimal intervention in the cellar, Christian works not only to produce thoughtful wines from his own vines, but also shares the ethos with others, helping teach and guide folks with his label Vins les Pirouettes. Saveurs Maceres is a blend of Alsace white grapes, mainly Chasselas, Auxerrois, & Pinot Blanc, as well as some Gewurztraminer, Pinot Gris, & Riesling. The grapes are all hand-harvested and sorted, undergoing partial whole-cluster skin maceration for a week, with gentle foot treading during the week. Aged in concrete vats for 11 months
- Panagiotis Dimitroplouos "Sant'Or - Santameriana Amphora"$60.00Out of stock
Just outside the Greek city of Patra, Sant’Or is a small project operated by local grower Panagiotis Dimitropoulos, who is cultivating his 4.5 ha of vineyards biodynamically. Taking over the vineyards from his father, Panagiotis works to continue the family tradition as authentically as possible, raising awareness around the local indigenous grapes. His wines are based on healthy and rigorous fruits through dry, biodynamic viticulture, and natural vinification protocols, with experimentation of aging in various materials. Indigenous to Panagiotis’ historical village of Santomeri, is the rare white grape Santameriana, as well as the famous red grape Mavrodafni. Panagiotis is the only grower cultivating this Santameriana grape, and one of very few making dry monovarietal aged Mavrodafni. Here is that fun little Santameriana, spontaneously fermented and macerated on its skins for 18 days in clay amphora, & aging 6 months in his 200 year old reclaimed amphorae!
- Deirdre Heekin "La Garagista - Queue de Loup"$65.00
deirdre heekin and the la garagista crew knock it out of the park once again with this insane rose of hybrid grapes! coming from mount hunger in barnard, vermont, deirdre started this beautiful biodynamic farm in 1999, growing food for her old restaurant in woodstock, VT and eventually started making wine from her land in 2010. farming four small parcels of land, deirdre, camila, & caleb make some gorgeous creations together, with a palpable love and passion for the land. Queue de Loup, is made from 95% Brianna & 5% La Crescent (both white hybrids) and steeped with Marquette (a red hybrid) skins and La Crescent skins. All the fruit was left whole cluster for 2 days, then destemmed, light to no foot crush, pressed directly & spontaneously fermented and aged in fiber eggs. After about 3 months, skins from pressed Marquette and La Crescent from the same vineyard were added for a 3 month steep. floral, fruity, and dry!
- Erin Rasmussen "American Wine Project - Social Creature"$65.00
Excited to introduce, for your drinking pleasure, Erin Rasmussen of American Wine Project! A native of the Great Lakes region, Erin grew up in Madison, Wisconsin, where her interest in flavor grew into a passion for fermentation and wine. In 2008 she moved to Napa Valley to pursue winemaking, completing her graduate studies in winemaking and viticulture at Lincoln University in New Zealand in 2012. Erin returned to her midwestern roots to explore the complexities of cold-climate winemaking and in 2018 founded American Wine Project. A year later, Erin moved the project back home to Mineral Point, Wisconsin, settling into a former high school Tech Ed building which was later converted into a garden center. Erin works with local growers in the area, focusing on the hybrid varieties that flourish in the climate. Social Creature is Erin’s rose, a blend of two beautiful hybrids, Sabrevois (a red hybrid) & St. Pepin (a white one) ! Super super fun show of non-vinifera!
- Anna Halkia "Halkia - Reddish"$60.00
from the cute little backyard winery of anna halkia in nemea, greece, comes this gorgeous light and structured expression of indigenous grape Agiorgitiko! Originally from nemea, anna moved back home to start her family, at first selling her grapes to larger companies, but in the early 2000s decided to start making her own wine. because she had no investors or financial support in this decision, she turned to natural wine making by necessity, not being able to afford the costs of enzymes and yeasts and commercial winemaking tools. focusing instead on crafting small batches from nemea's indigenous grapes, anna's wines are super expressive little standouts from the region, each a little treat. reddish is agiorgitiko, the most widely planted red grape in greece, slowly pressed over 2 hours, and wild fermented in stainless steel for 12 days, aging another ~4 months in steel. rich forest fruits and a beautiful structure!
- Florian Zaruba "Kristinus - Siller"$50.00
coming to us from balaton, hungary, german born winemaker florian zaruba is at the heart of this little project near lake balaton. less than 10 years ago florian took over this almost 100 hectare estate, and quickly realized the need to move toward natural and sustainable farming and winemaking. he immediately began converting the property to biodynamics, integrating pastures, orchards, agricultural land, forests and animals to the vineyards. now certified biodynamic, florian has dedicated to "having the smallest possible ecological footprint and working as ally of nature." siller is a light, super juicy expression of austrian grape rotburger, given just 36hrs of skin contact, & spontaneously fermented in stainless steel tanks!
- Issamu & Andrew "Wonderwerk - Marinara!"$50.00
The boys keep em coming! "Marinara! is the joyful feeling of red sauce dinners with pasta, pizza, chicken and eggplant parm, melty mozzarella, etc. " A blend of Montepulciano, Teroldego, Zinfandel, & Grenache, this bottle is layers of bright plum, earthy tannins, sour cherry acidity, and leathery background! A 2 week carbonic maceration on the montepulciano, while all other varieties were destemmed and fermented 2 weeks in open top fermentors. All pressed & aged separately in neutral oak for 6 months, and bottled with only a small addition of sulfur at bottling.
- Noel Diaz "Purity - Blackbyrd"$65.00Out of stock
2016 syrah here from noel diaz of purity! Coming from Richmond, California, Noel Diaz is the wonderful human behind purity wines. Purity began in 2013 after Noel had spent years and years in the restaurant industry and finally decided to try his hand at crafting bevvys. Sourcing fruit from all over northern California, Noel has spent the last 10 years making wines and sharing the craft, making some killer wines we've carried in the past, some one offs for rappers like 03 greedo and freddie gibbs, and opened his space to others to help get their start. (he also taught us a fuck ton via instagram when we reached out) Blackbyrd is one hundred percent syrah. 1/3 of the lot is destemmed, and then recombined with the rest before the whole lot is foot tread. 15 days later, its pressed to used French oak for 2 years and 3 months. 250 cases made. 25ppm so2 added but no other additions. Who says natural wine doesn't age well!?!
- Issamu & Andrew "Wonderwerk - Free Your Mind Lite"$50.00
insanely delishhhhh and fun sparkling piquette with ume & hibiscus from our fermenty friends at Wonderwerk! a byproduct of winemaking in which musts are rehydrated and refermented to a low abv, this piquette uses carignan & riesling pressings layered with oaxacan heirloom hibiscus and japanese plum for a truly unique 6% abv CRUSHER!
- Alice Jun "Hana Makgeolli - Hwaju"$50.00
we’ve been waiting to share this with you & it’s finally available in mass! first & foremost what the heck is this milky madness?! welp! it’s makgeolli! a type of korean sool, its a fermented rice beverage made with rice and nuruk, a traditional korean yeast starter made of inoculated grains. we think alice makes some of the best most beautiful makgeolli we’ve ever tasted. alice started hana in 2020 in brooklyn after a few years of making small batch home brews for friends. they’ve been selling out batch after batch ever since, but are finally here with us! hwaju is the bottle that grabbed us immediately, made us literally laugh out loud, grab everyone we know, and pour them a taste. inspired by the traditional herbal and flower infused sools that can only be found in Korea, hwaju is a sayangju (4 stage fermented alcohol) made exclusively with organic medium grain white rice, organic sweet white rice, nuruk and filtered New York water.
- Simon, Pierre, Charles & Gabe "Intrus - L'Enfant Aux Jardins"$50.00
A brand new arrival here for us! Welcome to the wild and wonderful world of Intrus Cidre! A project in Quebec City started in 2020 by four longtime friends, Pierre-Edouard, Simon, Charles & Gabriel, Intrus has set its sights on making natural wines from apples, hybrid grapes, and other fruits that can survive the cold climates of Canada, becoming the very first artisanal cider house in Quebec City! L’Enfant Aux Jardins or “the Child in the Gardens” is spontaneously fermented organic apples, macerated with lilac, apple blossoms from the very same trees, elderflowers, and wild roses in stainless steel. Bottled just before the end of active fermentation to keep her bubblin, L’Enfant comes in at a nice 4.8% abv and is ready to join you whenever and wherever for a little hit of spring in a bottle!
Beer
- Gay - Golden Lager$4.00
- East Rock - Pilsner$5.00
- Pivotal - Celestial Plume IPA$8.50
- Vermont Beer Makers - Pebble DIPA$10.00
- Rupee - Mango Wheat Ale$6.00
- Foam - The Minus Times Doppelbock$9.50
- Hermit Thrush - Raspberry and Apple Sour$8.00
- Bad Seed - Dry Cider$7.50
- Big Drop - Paradiso N/A IPA$6.00
- Ghia - Lime & Salt N/A Spritz$7.00