Brassica Kitchen + Cafe 3710 Washington Street Jamaica Plain, MA 02130

20oz cold brew

20oz iced latte! choose your milk...wisely!

12oz hot coffee with a shot of espresso

20oz cold brew

20oz iced latte! choose your milk...wisely!

Contains dairy

tequila or mezcal, lavender, elderflower, lime, & orange blossom!

rye whiskey, lime, ginger, vanilla, and spirulina! at this point its a BK classic! pour over ice and party!

black sesame averna, scotch, apple brandy, & black apple bitters. POUR OVER ICE, STIR, ENJOY

cachaca, mastiha, lillet blanc & lemon oil STIR OVER ICE AND SERVE

In the Thracian Valley of Bulgaria, Dimitar Kostadinov farms the 120 hectare plot his father and grandfather planted in 1999. At first, they planned only to farm the vineyard, but eventually opened their winery in 2004, with Dimitar taking the reins in 2006. He received organic certification in 2013, and biodynamic certification 3 years later in 2016. He describes his winemaking process as, “growing the best grapes under the best possible conditions, as well as to devote our thoughts and intentions in order to make a wine that reflects the best and beautiful in ourselves.” This particular wine is 100% Mavrud, grown on their vineyard and hand-picked. They are gently pressed, and then the juice ferments in stainless steel tanks before being bottled while still actively fermenting to achieve the desired bubble! Each bottle is then disgorged before release to remove any sediment.

Whoa, what a fun and exciting project! From Ryuta Takahashi, and Yoshiya Kanno comes Domaine Tetta--a project focused on land revitalization and minimal intervention winemaking in Okayama, Japan. Ryuta began his journey in construction, but began to notice a bunch of abandoned land, and wanted to revitalize it with his own hands. Now farming 8 hectares, he picks grapes bunch by bunch, harvesting only when the grapes are perfect and ready. This bubble is 85% Chardonnay with the remaining 15% being made up of 10 other unspecified varietals (likely some cool Japanese hybrid grapes!), done in stainless steel and bottled while active with minimal so2! We feel so lucky to have this and to be able to share it with you!

hailing from just east of Vienna in Niederosterreich, Austria, christina started her wine journey at just 5 years old, working the family farm and vineyard alongside her parents and grandparents, and this life long love of earth and vines is super present in all of christina's creations. this is probably one of our favorite gruners... spontaneously fermented in stainless steel, with perfectly balanced minerality and texture... its just an honest amazing wine.

Another one from cult favorite, Anders Frederik Steen here! Anders was both a chef and sommelier, working at esteemed restaurants in his native Denmark : first as a sommelier at Noma, later opening Manfreds and Relae. Anders and his family have since settled in Ardèche, where he grows grapes and makes wine at his friend’s farm, Le Mazel. Using his experiences in restaurants informs his winemaking in that he does not seek to follow rules and doesn’t feel the need to do the same thing every year. Instead, as he harvests he tastes the grapes and begins to imagine the kind of wine he might be able to make. It is a refreshingly logical, creative approach, and the results speak for themselves. Once is a blend of Chardonnay and Sauvignon Blanc, picked and pressed together, slowly over 4 days before being transferred to barriques (huge oak barrels) for 2 years.

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.

sweet max is here with an ALL grape wine?! that's right! straight out of shoreham, vt, max delivers us a slight skin contact expression of two white hybrid varietals, aromella & cayuga! focusing primarily on co-ferments of apples & hybrid grapes, white(ish) was actually one of the first wines max ever made, but hasn't been able to get enough grapes for.. until now! both aromella & cayuga are cold hardy & rot resistant varietals developed at cornell, which make them much more suitable for the vermont climates & require much less input (spraying, pruning, etc.) than typical vinifera and are thus much better for the environment as well. all whole cluster grapes, foot tread, and spontaneously fermented. "wiiiiiicked herbal stuff with kind of a tropical thing going on." love you max.

It’s our good bud, Evan Lewandowski back in the house!!! Evan’s story is super fun: he actually got his start working for Christian Binner in Alsace, before returning to his home in Utah to start his own project. At first, Evan would source grapes from California, start his wines there, and then drive the active ferments back to Utah in a Uhaul to finish and bottle them at home in Utah! He is now more firmly situated in California, and sources from a number of reputable sustainable vineyards in the area, including Fox Hill, Testa, Rorick Heritage Vineyards, and more! Since the beginning, Evan has made absolutely crushable, delicious, food friendly, and FUN wines. Cuvee Zero is always a favorite. A blend of Portuguese grapes Touriga Nacional, Souzao, and Tinta Roriz, with just a sneaky tiny splash of Sauv Blanc, all from Fox Hill Vineyards in Mendocino. Bottled unfined & unfiltered. Perfect for this gorgeous end of summer weather!

From the hills above Lake Trasimeno in Umbria, comes this lovely little project by Danilo Marcucci and the Nofrini family! With over 40 years of wine making behind them, Danilo and the Nofrini family began Dinamo with the idea of making the wines of their childhood - pure, natural, simple, and downright delicious wines. Farming 10 hectares of vines by hand, Danilo Nofrini and his family work according to organic and biodynamic principles, attempting to capture the “energy” in their wines, keeping them lively and true to themselves! Nucleo 3 is a rosato of 50% Gamay del Trasimeno (Grenache) and 50% Sangiovese, both direct pressed, spontaneously fermented, and aged in stainless steel! No added sulfur, no fining or filtration!

Another amazing creature from Tariq of Revel Wines! Tariq began Revel in 2014 as a solo passion project. Having lived on an organic veggie farm while attending the University of Guelph in Ontario, & falling for food and beverage, Tariq began his journey by making pickles, mulberry wines, and ciders as a “naive, enthusiastic, total nerd for fermentation.” With his hobby becoming an obsession, he ended up receiving a grant from school, renting a small space, & immediately getting to work. Using only Ontario fruit & botanicals, Tariq & the crew explore the wide variety of flavors of the region, releasing some insanely unique delights. Waves is a cider with red + blue plums from a single farm in Lincoln, Ontario blended with Montmorency cherries, grown a few minutes away. An “attempt to enhance the depth of each red fruit by bringing them together in a single neat package. Surfing the summer bounty of 2022, right into bottles—and determinedly ignoring the cold outside.”

cynar, black tea, honey, lemon POUR OVER ICE!~

tequila or mezcal, lavender, elderflower, lime, & orange blossom!

In the Thracian Valley of Bulgaria, Dimitar Kostadinov farms the 120 hectare plot his father and grandfather planted in 1999. At first, they planned only to farm the vineyard, but eventually opened their winery in 2004, with Dimitar taking the reins in 2006. He received organic certification in 2013, and biodynamic certification 3 years later in 2016. He describes his winemaking process as, “growing the best grapes under the best possible conditions, as well as to devote our thoughts and intentions in order to make a wine that reflects the best and beautiful in ourselves.” This particular wine is 100% Mavrud, grown on their vineyard and hand-picked. They are gently pressed, and then the juice ferments in stainless steel tanks before being bottled while still actively fermenting to achieve the desired bubble! Each bottle is then disgorged before release to remove any sediment.

Whoa, what a fun and exciting project! From Ryuta Takahashi, and Yoshiya Kanno comes Domaine Tetta--a project focused on land revitalization and minimal intervention winemaking in Okayama, Japan. Ryuta began his journey in construction, but began to notice a bunch of abandoned land, and wanted to revitalize it with his own hands. Now farming 8 hectares, he picks grapes bunch by bunch, harvesting only when the grapes are perfect and ready. This bubble is 85% Chardonnay with the remaining 15% being made up of 10 other unspecified varietals (likely some cool Japanese hybrid grapes!), done in stainless steel and bottled while active with minimal so2! We feel so lucky to have this and to be able to share it with you!

hailing from just east of Vienna in Niederosterreich, Austria, christina started her wine journey at just 5 years old, working the family farm and vineyard alongside her parents and grandparents, and this life long love of earth and vines is super present in all of christina's creations. this is probably one of our favorite gruners... spontaneously fermented in stainless steel, with perfectly balanced minerality and texture... its just an honest amazing wine.

Another one from cult favorite, Anders Frederik Steen here! Anders was both a chef and sommelier, working at esteemed restaurants in his native Denmark : first as a sommelier at Noma, later opening Manfreds and Relae. Anders and his family have since settled in Ardèche, where he grows grapes and makes wine at his friend’s farm, Le Mazel. Using his experiences in restaurants informs his winemaking in that he does not seek to follow rules and doesn’t feel the need to do the same thing every year. Instead, as he harvests he tastes the grapes and begins to imagine the kind of wine he might be able to make. It is a refreshingly logical, creative approach, and the results speak for themselves. Once is a blend of Chardonnay and Sauvignon Blanc, picked and pressed together, slowly over 4 days before being transferred to barriques (huge oak barrels) for 2 years.

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.

sweet max is here with an ALL grape wine?! that's right! straight out of shoreham, vt, max delivers us a slight skin contact expression of two white hybrid varietals, aromella & cayuga! focusing primarily on co-ferments of apples & hybrid grapes, white(ish) was actually one of the first wines max ever made, but hasn't been able to get enough grapes for.. until now! both aromella & cayuga are cold hardy & rot resistant varietals developed at cornell, which make them much more suitable for the vermont climates & require much less input (spraying, pruning, etc.) than typical vinifera and are thus much better for the environment as well. all whole cluster grapes, foot tread, and spontaneously fermented. "wiiiiiicked herbal stuff with kind of a tropical thing going on." love you max.

It’s our good bud, Evan Lewandowski back in the house!!! Evan’s story is super fun: he actually got his start working for Christian Binner in Alsace, before returning to his home in Utah to start his own project. At first, Evan would source grapes from California, start his wines there, and then drive the active ferments back to Utah in a Uhaul to finish and bottle them at home in Utah! He is now more firmly situated in California, and sources from a number of reputable sustainable vineyards in the area, including Fox Hill, Testa, Rorick Heritage Vineyards, and more! Since the beginning, Evan has made absolutely crushable, delicious, food friendly, and FUN wines. Cuvee Zero is always a favorite. A blend of Portuguese grapes Touriga Nacional, Souzao, and Tinta Roriz, with just a sneaky tiny splash of Sauv Blanc, all from Fox Hill Vineyards in Mendocino. Bottled unfined & unfiltered. Perfect for this gorgeous end of summer weather!

located just outside of bordeaux, in cahors, fabien seems like he's just having fun... and not letting any rules cramp his style. fabien's 22 hectare farm high in the slopes of cahors has been tended for 6 generations by the family, with fabien taking over in 2006 when his family was considering selling the farm. he helped convert to organics and eventually biodynamics, keeping intervention super minimal in the cellar. here fabien gives us cahors staple grape malbec, blended with the "banned" Juracon Noir grape. since juracon noir is not allowed in cahors according to AOC standards, fabien decided to release this anyway as a "table wine" happily claiming, "You F&@K My Wine?" (well F&@K you!) and good for him, and good for us, because its f&@king delicious!

Made from 100% Pais, the juicy and Gamay-like grape of Chile. Manuel Gutierrez owns a small 4 hectare estate in this cooler region of Yumbel. Pipeño was traditionally enjoyed by the farmers directly from the "Pip" or pipe. With its easy-drinking nature and pure red fruit flavors, this Liter sized bottle is ideal for dinner!

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. Crno is a blend of Merlot, Cab Sauv, Refosk (also called Refosco), & Barbera; with 22 days of skin maceration, fermented and aged in oak, and bottled unfined & unfiltered.

Another amazing creature from Tariq of Revel Wines! Tariq began Revel in 2014 as a solo passion project. Having lived on an organic veggie farm while attending the University of Guelph in Ontario, & falling for food and beverage, Tariq began his journey by making pickles, mulberry wines, and ciders as a “naive, enthusiastic, total nerd for fermentation.” With his hobby becoming an obsession, he ended up receiving a grant from school, renting a small space, & immediately getting to work. Using only Ontario fruit & botanicals, Tariq & the crew explore the wide variety of flavors of the region, releasing some insanely unique delights. Waves is a cider with red + blue plums from a single farm in Lincoln, Ontario blended with Montmorency cherries, grown a few minutes away. An “attempt to enhance the depth of each red fruit by bringing them together in a single neat package. Surfing the summer bounty of 2022, right into bottles—and determinedly ignoring the cold outside.”