barbrix

Sunday - Thursdays
Dinner 6pm - 11pm
Happy Hour 6pm - 7:30pm, 10pm - close

Friday & Saturday
Dinner 6pm - 12pm
Bar Menu until 1:30 or empty bar

Saturday & Sunday
Brunch 11am-3pm

 

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join us every month for a special wine tasting dinner on our patio. each four course menu by our chef will be paired with four wines from a different producer each month who will attend and present their selections and discuss the pairings.

reserve your spot now for our
wandering aengus ciderworks dinner!

tuesday, september 5, 2017 - 7pm
4 courses with cider pairings - $65 per person

guest speaker: todd siefke, regional manager for wandering aengus
menu by chef teresa montaño

first course
persimmon, manchego and house cured duck jamon salad
pairing: golden russet (dry & fruit forward with rich honey aroma)

second course
seared wild eastern scallop
asian pear, smoked sunchoke and mustard seed caviar
pairing: oaked dry (dry & spicy with a mild clove bite)

third course
grilled spanish quail
purslane and cider roasted fennel
pairing: bloom (sweet with hints of tropical fruit)

dessert
olive oil cake
cinnamon crème fraiche and citrus
pairing: anthem pear (ripe pear aromas with a smooth pear finish)

about wandering aengus
wandering aengus ciderworks began in 1999, producing a variety of ciders made from blends of tradional european and pre-prohibition apples that are grown in oregon. these apples are harvested and pressed once a year, slow cold fermented with a champagne yeast for 3 to 6 weeks and aged 2 to 6 months before bottling. the ciders are crafted to express the unique characters of these rare apples.

in 2010, wandering aengus decided to bring their passion to a larger audience with a different type of cider called anthem. this brand uses the same techniques and yeast, but with a more accessible blend of culinary fruit. using this model allowed the cidermakers to experiment with the boundaries of the category, whether it be through back-sweetening, new fruits, spices, barrels, hops or teas. 

all of the ciders are made with fresh pressed apples, organic when possible and always gluten free.

reserve your table today by calling 323.662.2442

reserve your table today by calling 323.662.2442