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- Brassica Kitchen + Cafe 3710 Washington Street Jamaica Plain, MA 02130
Brassica Kitchen + Cafe 3710 Washington Street Jamaica Plain, MA 02130
3710 Washington St
Jamaica Plain, MA 02130
Orders through Toast are commission free and go directly to this restaurant
ALCOHOL
Cocktails
Wine
- Louisiane & Cesar "Barbichette - Claro Que Si"
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 some friends pitching together to make a few cases of a New York Riesling. Having a background in coffee, Cesar & Louisiane began drawing parallels between coffee and wine somewhere along the way, using their individual roots in Nicaragua & France to take a unique approach to the subject. Putting out their first wine 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.” Claro Que Si is a stunning sparkling expression of Finger Lakes Riesling : Destemmed, rested overnight, pressed, & spontaneously ferment in neutral barrels, bottling before the end of fermentation to make this bubbly beaut!
$60.00 - Issamu & Andrew "Wonderwerk - The Purpolator"$60.00
- Simon, Pierre, Charles, & Gabe “Intrus - Caché Au Grand Jour”
You know em, you love em, it’s another Intrus Cider for ya! 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! Cache Au Grand Jour is a co-ferment of two varietals of apples, Paula Red & Lobo, with organic raspberries! Macerated together for 30 days, pressed, and bottled during active fermentation with zero additions whatsoever, Grand Jour comes in at a nice light 5.2%, singing the perfect summertime song, layering berry and apple in the most beautiful way!
$50.00 - Aaron & Cara "Frenchtown Farms - Poisson Pilote"
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!
$60.00 - Danilo Marcucci "Dinamo - Nucleo 2 Litro Bianco"
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's began this little project with the idea of making the wines of their childhood - pure, natural, simple, and downright delicious wines... and they absolutely deliver with this liter bottle of trebbiano! all direct pressed and fermented in stainless steel, with zero additions, it's hazy and zesty and super refreshing!
$45.00 - Ross & Bee "Maloof - Nemarniki Riesling"
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.”
$60.00 - Avi Deixler "Absentee - Fish"
WOWOWOWOW this is hands down one of the coolest expressions of roussanne we've tasted recently. working out of an old barn on a dairy farm in Point Reyes, California, Avi is not only an insanely talented winemaker, but also boasts a background in barrel making! this roussanne tasted like salted fruit sherry - slightly oxidative with some residual sugars in there that make this a ton of fun. try now before i drink it all.
$50.00 - Pete Wood "Pozno - Slow Poke"
Straight out of Adelaide Hills in Australia, this fun little orange wine comes from the brand new little Pozno winery by Pete Wood! Pete got his start working with Mark & Alicia of Borachio wines, before, "claiming squatters rights over a corner of (their) shed) and debuting his own wines in 2021! Sourcing from friends in the Adelaide, Pete's ethos remains tied to that of borachio - make fun, delicious, well made, natural wines! "Slow Poke" is 100% Pinot Grigio with 11 months of skin contact, fermented and aged in a combination of barrels and stainless steel. Refreshing, mouth watering, savory--a real food lover's orange wine!
$60.00OUT OF STOCK - Megan Bell "Margins - Skin Fermented Chenin Blanc"
Having studied enology & viticulture at UC Davis, Megan began Margins in 2016, crowdfunding the resources to start her small project out of Watsonville. Dedicating to the “margins” of California’s wine scene, Megan works with vineyards and varietals that have otherwise been overlooked and outcast. Often helping small growers transition to organic, biodynamic, or more sustainable practices, Megan continues to release standout wines year after year, with a dedication to bettering the land and industry that is truly palpable. This is Megan’s skin fermented Chenin Blanc, a wine she says is her “most-loved fermentation every year,” because of the time she gets to spend tending to it. Sourced from a small block in Wilson Vineyards in Clarksburg, (a spot Megan helped convert to organic) the fruit is all destemmed & fermented on the skins for 20 days with gentle daily punchdowns. Pressed and aged 4.5 months in neutral oak barrels, this is a “rare, light and fresh version of an orange!"
$50.00 - Gabriele & Gaetano "Robb de Matt - MU Rose"
Tucked into the hills of Campania, Italy, Gabriele & Gaetano are two friends bonded by their love of farming and fermentation, making small batches of natural wine under their label Robb de Matt, an Italian dialect expression meaning “Crazy Stuff” …and that’s what this is! Farming 5 small plots totalling about 3 hectares & working with respect for the land, Gabriele and Gaetano vinify each plot separately, typically making field blends of each site, as per the local tradition, and eschew any and all chemicals and additives in the winery. MU Rose is the only wine Gabe & Gaetano make that is a monovarietal (or just one grape) wine, made from 100% Aglianico. All hand harvested and direct pressed fruit, spontaneously fermented and aged 6 months in stainless steel, before bottling and aging another 2 months in bottle. Electric and juicy with some savory herbal notes!!
$50.00 - Chenoa & Will "Ashanta- Resist Rosado"
It’s Chenoa & Will of Ashanta Wines from Sebastopol, California! 5th generation Oakland native & 3rd generation winemaker, Chenoa Ashton-Lewis, and cinematographer, Will Basanta, started their wine journey in October of 2019 with a barrel of co-fermented Syrah & Pinot Noir they made when they found out that Chenoa’s family vineyard had unsold grapes. A year later they connected with Tony Coturri of Sonoma's Coturri Winery, and ushered in their first ever vintage of wine in 2020. Working with family farms to source grapes, and using zero additives in their winemaking, Ashanta is already putting out delightfully thoughtful wines. Resist Rosado is 75% old vine carignan fermented with 25% syrah, sourced from neighboring farms. The syrah was left as ¾ whole clusters, while the carignan was direct pressed on top of it. Fermented for two weeks on the skins before pressing and aging 10 months in neutral oak. “Milk chocolate, sour cherry, textured!"
$60.00 - Chris Denesha "Pleb - True Player"
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!
$65.00 - Florian Zaruba "Kristinus - Siller"
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!
$50.00 - Emily Fernwood "Osa Major - The Secret Garden"
put your hands together, and grab a glass, for this lovely arrival of Emily Fernwood's Osa Major Wines! A bay area native, Emily spent a few years after college traveling & working every harvest gig she could all over the world, before returning and setting up shop as one woman show Osa Major in 2020. Only in her 2nd vintage, Emily already got our attention with this insanely expressive old vine carignan. Coming to us from the historic mule plane vineyard in lodi, Emily destemmed the fruit, spontaneously fermenting it in a plastic one ton macro bin for 9 days, before pressing and racking the juice into neutral barrels for 10 months. medium bodied with precise balance and a burst of brambley fruits and earthy crunch. Welcome to the wonderful world of Emily Fernwood!
$60.00 - Anders Frederik Steen "Bad Lightening, Call you Later"$75.00
- Issamu & Andrew "Wonderwerk - Luv Yuzu Lite"
“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.”
$50.00 - Alice Jun "Hana Makgeolli - Hwaju"
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.
$50.00OUT OF STOCK - Raphael Lyon "Enlightenment Wines - Beequette"
very excited to share with yall another beautiful honey wine from raphael and the team at enlightenment out of brooklyn, new york! raphael is originally from new mexico and was raised by an artist and an herbalist in hudson valley, new york. after graduating, raphael began experimenting with honey and fruit wines while farming his family homestead. he continued fermenting for fun, starting enlightenment in 2009 as new yorks first wine based CSA. at enlightenment they treat their honey very much like a natural wine producer would grapes: using high quality local ingredients, spontaneous fermentation, and extremely minimal intervention to craft their wines. beequette is spontaneously fermented wildflower honey, elderberries and lemon peel, - aged for a year in oak and naturally bottle conditioned for the bubbles we all love.
$50.00
Beer
N/A Beverages
Sunday | 10:00 am - 1:45 pm |
Monday | Closed |
Tuesday | Closed |
Wednesday | 5:00 pm - 9:15 pm |
Thursday | 9:00 am - 1:45 pm, 5:00 pm - 9:15 pm |
Friday | 9:00 am - 1:45 pm, 5:00 pm - 9:15 pm |
Saturday | 10:00 am - 1:45 pm, 5:00 pm - 9:15 pm |
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