- Home
- /
- Jamaica Plain
- /
- Jamaica Plain
- /
- American
- /
- Brassica Kitchen + Cafe - 3710 Washington Street - Jamaica Plain, MA 02130
Brassica Kitchen + Cafe 3710 Washington Street Jamaica Plain, MA 02130
1,494 Reviews
$$
3710 Washington St
Jamaica Plain, MA 02130
Orders through Toast are commission free and go directly to this restaurant
Cafe Beverages
Hot
- Drip Coffee 12oz$3.00
- Red Eye$3.75
12oz hot coffee with a shot of espresso
- Cafe Au Lait 12oz$3.25
- Latte 12oz$4.25
- Cappuccino 8oz$3.75
- Mocha 12oz$4.50
- Americano 12oz$3.70
- Maple Bosh Latte$5.50
- Hojicha Latte$4.25
- Double Espresso 1.5oz$2.75
- Cortado$3.25
- Chai 12oz$4.25
- London Fog$4.00
- Hot Chocolate 12oz$3.75
- Steamed Milk$3.25
- Hot Tea$2.75
- Coffee Refill$1.00
Iced
Hot Tea
Pastries/Sweets
- Roasted Strawberry Donut$4.25
- Passionfruit Caramel Donut$4.25
- Brown Butter Donut$4.25
- Chocolate Sprinkle Donut$4.25Out of stock
- Mango Brown Butter Donut$4.25Out of stock
- Blackberry Cherry Donut$4.25Out of stock
- Vanilla Sprinkle Donut$4.25Out of stock
- Triple Cream$4.25Out of stock
- Pierre Robert Donut$4.25Out of stock
Pierre Robert is a fun and slightly funky triple cream cheese! This frosting is sweet and just a little savory!
ALCOHOL
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$17.00
chinese 5 spiced overproof 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
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!
- Tess & Nicco "Piquenique - Blackberry"$55.00
- Terah Bajjalieh "Terah - Vermentino"$60.00Out of stock
another one here for yall from the wonderful Terah Bajjaleih! Terah just began this project in 2020 when she lost her previous wine job when covid hit. a bay area native, terah grew up in hospitality, studying at the Culinary Institute in California, before finding her way to wine. she then dove in head first, working 13 harvests internationally in 5 years, becoming a somm, & consulting in the bay area. here she delivers a super textured expression of vermentino, sourced from Bench Hill (a biodynamic vineyard in clement hills) whole cluster pressed and spontaneously fermented in stainless steel before aging 5 months in concrete. mineral driven with a little sassy salinity!
- Laetitia & Rodolphe "Super Glou x Fond Cypres - Blanc"$40.00
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.
- Agusti & Paula "Cal Xurriu - El Bosc"$65.00
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!
- Brian Smith "Oyster River WInegrowers - American White"$50.00
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.
- Rob & Kendra "Ellison Estate - Asters & Clovers"$60.00
Kendra & Rob started ellison estate in 2018 when they purchased an abandoned vineyard on a 50 acre farm in Grand Isle, leaving their previous careers to focus on the land & wine. Their home vineyard is one of the largest and oldest single plantings of vines in all of Vermont, housing cold hardy hybrids like st.croix, prairie star, marquette, frontenac, and more, that were planted between 2005 and 2011. Kendra, Rob, their three kids, and some sheep have helped restore these old vines, now creating natural, minimal intervention wines from the land. Asters & Clover is a 50/50 skin contact expression of hybrid varietals Prairie Star & La Crescent from their family vineyard, fermented together on the skins for approximately 2 weeks in closed bins before pressing and aging the juice in stainless steel and glass for 8 months. “Bright and floral, well balanced between acidity, minerality and fruity flavors (candied lemon, honey crisp apple)”
- Eddie Chami "Mersel - Lebnani Abyad"$60.00
- Chris Denesha "Pleb - Foundy Rose"$65.00
Chris grew up in the Central Valley of California and was never really exposed to wine or farming until he was in college at Sonoma State, where he began working for wineries in the area and took an interest in the growing aspect. In 2011, Chris left California to work and study more diverse farms and vineyards from Utah to Italy & Spain. He met his wife, Kelsey, on one of these farms and she convinced him to explore the mountains of her home state in North Carolina. They moved to Boone, and in 2018 Chris and Kelsey purchased land in Madison County to move forward with establishing plēb urban winery! Now tending 7 acres of vineyards using organic and biodynamic practices and focusing primarily on hybrid varietals, (and sourcing from a couple other sites) the Pleb Wines are truly dynamic and unique creatures showcasing the versatility of hybrids. This is a 6yr solera style rose of predominantly Jacquez (& some Cab Franc) “Watermelon, bell pepper, tomato leaf.”
- 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!
- Eva, Eloi, & Nuria "Cellar Comalats - Alosa"$60.00
Another EXCELLENT Catalonian beauty for y’all here! Just outside of Barcelona, in the province of Lleida, (& in the same exact town as our friends Agusti & Paula!) three siblings are cultivating 12 hectares of vines organically, working to continue a project brought to life by their late father in the early 90s. Eva Bonet heads up this small project with her siblings, focusing on reviving the biodiversity of the land, and crafting small batches of natural wine from their vines. Alosa is a light but sultry expression of the Bonet family’s Garnatxa, hand harvested in two passes to balance the acidity. Given just a brief 24hr maceration with the skins and spontaneously fermented in stainless steel, (with a tiny bit of direct pressed garnatxa blended in as well!) and bottled with zero additions, this is one to pair with anything and everything!
- James & Fiona "Jauma - Danby Grenache"$50.00
In the Adelaide hills of Australia, James has been honing his craft for fun and exciting natural wines since 2010. Helping pave a way for Australian natural wines, gaining attention for the area, and assisting plenty of other growers and winemakers along the way, James and his business partner Fiona have been dedicated to working with utmost respect for the land. Tending several small plots according to organic and biodynamic principles, Jauma has built a steady reputation for balanced, fun, well made wines, that remains strong as he continues to deliver stunning bottles like this. Danby is a light & playful fully carbonic Grenache,(named after James’ son) from a small organic plot they began farming in 2020. All hand harvested, the grenache sees carbonic maceration for the entirety of fermentation, before being pressed off to rest briefly in stainless steel, before being bottled with zero additions. Bright fresh strawberries dipped in confectioners sugar!
- 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"$65.00
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
- Finback - Rolling In Clouds IPA$8.00
- Long Live - Head On DIPA$9.50
- Proclamation - Moon Destroyer Stout$11.00
- Foam - The Minus Times Doppelbock$9.50
- Hermit Thrush - Loungewear Passionfruit Sour$8.00
- Bad Seed - Dry Cider$7.50
- Big Drop - Pine Trail NA Pale Ale$7.00
- Casamara Club - Fora N/A Amaro Soda$7.00
- North - High Tonics Strawberry Melon THC Seltzer (10mg)$11.00
Sunday | 11:00 am - 12:00 am |
Monday | 10:30 am - 12:00 am |
Tuesday | 10:30 am - 12:00 am |
Wednesday | 10:30 am - 12:00 am |
Thursday | 10:30 am - 12:00 am |
Friday | 10:30 am - 12:00 am |
Saturday | 11:00 am - 12:00 am |
Brassica Kitchen + Café was founded by the Whisk pop-up team, bringing creative and comfortable cuisine to our neighborhood of Forest Hills. We are fermentation forward food & drink with locally sourced and seasonal ingredients. We are a passionate team obsessed with exploring the unknown and sharing the results. Our hospitality is casual, friendly, and honest. Come see us, it might just be your thing.
3710 Washington St, Jamaica Plain, MA 02130