Join us Thursday April 4th 2019 form 6:00 to 9:00 pm as we celebrate the
whiskies of Akashi. Located near the sea – in the town of Eigeshima –
not far from Kobe, Akashi has been making whisky since 1984 in very
We’ll have specially priced flights that cover the core whiskies Akashi
has to offer and we’ll be digging out some specialty bottles from our
collection to give you a taste of the depth and innovation Akashi has
been developing. In addition we’ll have some great cocktails like Up
From The Deep – a whisky ‘Martini” if you can imagine – at special
prices as well.
We’d also like to take this moment to tell you about a couple of other
special events that are right around the corner that you may want to
mark in your calendars:
April 18th from 6pm to 9pm Ashela Richardson of William Grant and Sons
will be hosting another great event this time featuring whiskies from
The Balvenie Distillery.
On May the Fourth will be featuring KiNoBi gin. Thomas Hatch our award
winning bartender has some delicious cocktails in store for the
discerning gin fan who appreciates a good Star Wars reference.
Reservations are recommended but not necessary. Quantities of some whiskies are limited so earlier the better. 415-861-8285
Please use Flywheel, walk, or have a designated driver for the night of the event.
Mits and I love eating tako yaki. My first order was with Mits on my first trip to Japan in 2009. I really didn’t know what to expect but Mits kept raving about the soft, gooey, street confection months before our trip, so anticipation for my first order was high. The tako yaki stall we stumbled onto was close to the Nishiki food market in the covered, downtown, shopping district of Kyoto. The scene unfolding before me was amazingly new: large, whole octopus being plunged into steamy water, batter being poured on to desk-size, iron pans with a hundred half spheres depressed into them, and the deft work of the tako yaki chef as he scraped and turned all the individual pockets of runny batter into spheres as the dough cooked. Upon ordering the chef flipped five into a dish and slathered the steamy balls in thick, salty-sweet sauce then sprinkled shaved bonito (which is a dried and smoked fish) on top.
We have two great new beers on tap this week in honor of SF Beer Week.
First up is Manzanita from Fort Point Beer Company in collaboration with Freigeist from Germany. We put this on tap last week and Lanny loved it. Smoked beechwood malt and charred Manzanita branches add complexity and a touch of bitterness that is nicely balanced by a crisp refreshing finish.
Next up is Patchwork, on tap at Moshi Moshi beginning Wednesday February 15th. Patchwork is a hoppy red ale brewed at Harmonic Brewing in collaboration with Triple Voodoo, and Magnolia breweries. A special Chilean malt gives this beer its color. Citrus notes interlace with the complex malt flavors while assertive hops add pop to
the finish without taking over. Delicious. It’s available only at participating bars and restaurants within the Dogpatch neighborhood.
Dine with us Wednesday night February 15th and try some great beers. When you’re done you can catch a shuttle provided by the Brewer’s Guild at Triple Voodoo brewery just down the street from us that will take you to Magnolia, Harmonic and Speakeasy breweries from 6:30pm to 10:30pm. See you there!