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- Brassica Kitchen + Cafe - 3710 Washington Street - Jamaica Plain, MA 02130
Brassica Kitchen + Cafe 3710 Washington Street Jamaica Plain, MA 02130
1,494 Reviews
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3710 Washington St
Jamaica Plain, MA 02130
Orders through Toast are commission free and go directly to this restaurant
Dinner Takeout
Dinner Takeout
- Beets$14.00
with B.K. Yogurt and fried shallot dukkah contains: dairy, nuts (INCLUDING PEANUT)
- BK Brussels$14.00
our famous brussels, fried & dressed in maple umeboshi (maple & salted plum ferment) miso, lemon, & chili oil. contains: nightshade, stone fruit, & soy
- Chive Cakes$16.00
- Koji Risotto$21.00
our lovely and beautiful koji risotto with parmesan shoyu, and more parmesan! gluten free & celiac safe
- Duck Frites$72.00
Dry aged duck breast & frites with brown butter hollandaise! GF, DF - does contain clarified butter
- Fried Sweet Rice$21.00
with fresh & fermented veg, chili jam, & bubu arare contains: allium, soy, egg, sesame
- BK Fried Chicken$18.00+
Dinner Sides
- BK Fries & Aioli$7.00
BK Fries & Aioli
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!
- 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
- 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!
- Eddie Chami "Mersel - Piquette"$50.00
Another beautiful lebanese bubble here for us - a piquette of Muscat (40%), Sauvignon Blanc (30%), Merwah (30%) that were gently pressed and spontaneously refermented with water together in concrete tanks for 5-10 days, after which is was pressed off and allowed to rest over the winter. To kick start a second fermentation and make this little baby bubble, Eddie and the crew added a small dose of organic honey from the bees they keep, and then bottled the juice with no other additions to trap the bubbles inside. A light 9.5% with tons of pep in its step and persistent bubbles that wash ya right into spring time!
- Aaron & Cara "Frenchtown Farms - Poisson Pilote"$60.00
Another fun creature from our friends at Frenchtown Farms, Aaron & Cara Mockrish! Inspired by the wines & ethos of Clos Saron, Aaron & Cara have been making little oddities in North Yuba California since 2015, working the land of the previously cult-owned Renaissance Vineyard, and sourcing from trusted friends as well. Taking direction from Gideon of Clos Saron, Frenchtown’s wines are made with utmost respect for the land and product, devoting to natural farming and winemaking. Poisson Pilote is a fun one, a super fresh and saline show of a grape we rarely see ‘round these parts, Bianchetta Trevigiana! Grown primarily in Veneto, Northern Italy, where it is used almost exclusively as a blending grape in Prosecco & for Vermouth production, Aaron & Cara show it off here as a mono-varietal wine, direct pressing the fruit and spontaneously fermenting in stainless steel before aging 9 months in neutral oak!
- 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!
- Ross & Bee "Maloof - Nemarniki Riesling"$60.00
Our pizza & pinot gris loving pals are back! Ross & Bee started this little project in Forest Grove, Oregon in 2015, after Ross worked a harvest at Day Camp, a co-op started by Brianne Day of Day Wines. (Ross had an extensive background in hospitality prior) Bee, with a background in aerospace engineering, took to the science side of things, joining the winemaking operation in 2016. The couple has been putting out wines brimming with energy ever since, choosing to focus primarily on Pinot Gris. Here, however, we get Ross & Bee's take on a riesling - and a killer one at that! Sourced from their friends at Nemarniki, a 6 acre dry-farmed organic vineyard in the Willamette, and direct pressed as whole clusters into neutral oak and stainless steel to spontaneously ferment. Bottled with a small addition of so2, but nothing else, they describe this baby as, “Dynamite with a laser-beam. Bracing acid and powerful aromatics deliver this stone-fruit moon juice to you with balance and poise.”
- Mark & Alicia "Borachio - Battered Sav"$50.00
yum yum yum! its borachio! mark, alicia, and their dog dude run this sweet little project in Carey Gully in the Adelaide Hills of Australia, sourcing from little organic vineyards scattered around the area. having started their career working for james erskine of jauma wines, (whom we also love) alicia and mark set out to make light & playful wines with as little fuss as possible. battered sav is 66% sauv blanc & 34% chardonnay, all direct pressed into tanks for fermentation, and old barrels for aging. mark says "Tasting this wine, I imagine I’m under Norfolk Island pine and there’s a refreshing ocean breeze, and the taste of salt in the air. There’s someone shucking oysters directly into my mouth and I’m drinking this exact wine from the bottle. With a straw. My favourite wine we’ve made so far. " and we agree.
- 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
- Louisiane & Cesar "Barbichette - Chette Baker"$60.00
Super excited to share with you this new winery from two little cuties in the Finger Lakes, Louisiane & her partner Cesar of Barbichette Wines! Started in the corner of Cesar’s Brooklyn coffee roastery, Cafe Integral, Barbichette began in 2019 with a few friends pitching together to make a few cases of a New York Riesling. Putting out their first vintage in 2021, Cesar & Louisiane have begun sourcing from a number of biodynamic farms in the Finger Lakes, setting their sights on creating wines that “showcase the full expression of New York’s local fruit.” ‘Chette Baker is 100% Gewurztraminer from Seneca Lake, foot crushed as whole clusters and left on the skins for 10 days, before being pressed to naturally ferment & age in barrels. No additions whatsoever, the duo says, “This macerated Gewürztraminer tastes of starfruit, rose petals, grapefruit and lychee, with a sweet caramel finish and a slight smell of pepper spice.” Yum!
- 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"$65.00Out of stock
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"$60.00Out of stock
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.
- Chris Denesha "Pleb - True Player"$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 a special interest in the growing aspect. In 2011, Chris left California to work and study more diverse farms and vineyards & met his wife, Kelsey, on one of these farms who convinced him to explore the mountains of her home state in North Carolina. They moved to Boone, North Carolina in 2014 where Chris started working for a local winery and started managing several vineyards in the area, and in 2018 they purchased land in Madison County to move forward with establishing plēb urban winery! True Player is a solera style wine made from entirely hybrids - Marechal Foch, Seyval Blanc, & Traminette, fermented together in concrete eggs and aged on shagbark hickory!
- Issamu & Andrew "Wonderwerk - Luv Yuzu Lite"$50.00
“A sparkling, easy-to-drink 8% ABV dry wine made from Riesling wine infused with heavenly fresh Yuzu peel. Luv Yuzu Lite is inspired by Wonderwerk co-founder Issamu Kamide’s Japanese-American heritage. A classic California Riesling profile of white flowers and pineapple marries beautifully with the herbaceous, floral citrus flavor of Yuzu for a wine that is bright and refreshing, with no residual sugar and the perfect sparkling level of carbonation.”
- Simon, Pierre, Charles & Gabe "Intrus - Je Vous Dirai Une Autre Fois"$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! Je Vous Dirai Une Autre Fois, or “I Will Tell You Another Time” is a natural co-ferment of apples and under ripe strawberries sourced from a small co-op in Quebec, macerated together for 30 days and bottled during active fermentation with no additions. A light little 5.2% abv and a warm welcome of springtime in a bottle!
- 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.
Beer
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