Tuesday, April 25, 2017

Flying Saucer Downtown Reopening May 4

Posted By on Tue, Apr 25, 2017 at 10:42 AM

The Flying Saucer downtown is reopening May 4th and big changes are in store.

The restaurant has been closed for about a month for renovations in prep for its 20th year.

Co-founder Shannon Wynne was in town re-hanging the famous "Beerknurd" plates that adorn the walls and ceilings of Flying Saucer.

Part of the renovation is a brand-new kitchen. Wynne says that originally, this Flying Saucer only served cold sandwiches and pizzas. Over the years, as they've updated other locations, they've put in full kitchens.

What that means is that there is a new menu with a new focus: burgers.

Wynne based the menu on Rodeo Goat, another restaurant he founded in Texas. He says they've pretty much perfected the burger: grass-fed beef, no hormones, nothing frozen, plus interesting flavor combos.

The menu includes some nods to the city, including the Sputnik Monroe burger with bacon, onion marmalade, arugula, spinach, white cheddar and ranch mayo; and the Chickasaw Bluff with a grilled chicken breast, guac, and pepper jack cheese.

While the burgers dominate the menu, customers can expect to see some of the old favorites, like the pretzels.

As for the star of the show? "We're changing the beer menu in a huge way," says Wynne.

He explains that 20 years ago, when this Flying Saucer opened, the menu was mainly European beers like Chimay. Since then, the craft beer scene has exploded, and, says Wynne, a lot of good beers get lost in the shuffle.

"It's a strict menu that will have 80 beers, 20 will be transcendent," he says. And by that, he means, "They just transcend all others. The other 60 will be exceptional."

The menu was selected by Wynne, co-founder and beer expert Keith Schlabs, and Saucer general manager Kirk Caliendo. Some local beers have made the list of 80, according to Wynne.

In addition, every two weeks, four beers without names will be introduced. These are the "Ghost Beers." Guests vote on their favorites and whatever wins gets added to the menu.

But back to those Beerknurd plates ... Wynne estimates there are about 1,000. Is he putting them all back in their original places? "Oh hell no," he says.

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Monday, April 24, 2017

901 Wings Opening Downtown

Posted By on Mon, Apr 24, 2017 at 12:06 PM


The first 901 Wings was in the 662 — Southaven, to be exact.

The second location will be opening at 97 N. Main in Downtown Memphis as soon as Thursday.

According to general manager Patrick Brown, the restaurant is finishing up its last inspections.

901 Wings serves nine types of wings, including mild, hot, honey hot, and country fried (!). They've got Party Wings, Whole Wings, and 901 Wings (boneless).

They also serve philly cheesesteak, turkey burgers, salads, and loaded fries (in both steak and chicken versions), what Brown calls the "whole nine."

Brown says with the Southaven location packed out and all the customers coming from Memphis, the new location made sense.

"We can't wait to open and serve the city of Memphis," Brown says.

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Thursday, April 20, 2017

How to Gumbo

Posted By on Thu, Apr 20, 2017 at 2:52 PM

It's Rajun Cajun Crawfish Festival time, and in its honor, we turn our focus on the festival's popular gumbo cooking contest, and, specifically, on how to win it. Three-time champ Parris Edwards with the Bayou Babes spills all her secrets.

"It's quite a story," Edwards says about how she got into competitive gumbo-cooking. Edward's father was one of the contest's first competitors. Edwards and her sisters would help him prep. He never won or placed.

Years later, "my sister and I decided to cook our own gumbo and compete against Dad. We won first prize," Edwards says.

Then Edwards decided to join her dad's team, doing her own cooking. She won again. Later, she and her sisters formed the Bayou Babes and took home first place again last year.

Bayou Babes
  • Bayou Babes

So what's her secret? Turns out, she has several to share.

"My trick is to take every ingredient and make it taste good," Edwards says. She marinates, batters, and fries chicken before putting it in the pot. She sautes the okra in butter until it's crispy (and no longer slimy).

Another hint is to consistently stir your roux until it's caramel color. Edwards says the roux is what separates gumbo from soup and is particularly important. "People burn their roux," she says. "I've have had so many [roux] that taste like hell."

Edwards also says that too much heat is a major problem. "Don't make it too hot, spicy," she says. She likes smoked paprika because it adds flavor without adding heat.

Good rice, none of that minute stuff, is essential. Why would you put in five to six hours making a gumbo and then put it over horrible rice?

Edwards forgoes file and uses one can of diced tomatoes. She thinks gumbo is about doing whatever you want. "People make their own rules for gumbo," she says.

 And the very best way to eat gumbo, Edwards says, "is with a big bowl and a big spoon."

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Zaka Bowl Expands Menu, No Longer Vegan

Posted By on Thu, Apr 20, 2017 at 8:28 AM

Zaka Bowl, the build-your-own veggie bowl restaurant which opened in East Memphis last fall, recently expanded its menu.

Not everybody is happy about that. But first some background.

The restaurant was the brainchild of Ed Cabigao of South of Beale. Cabigao had undergone a major lifestyle change. He went vegan, dropped some weight, became healthier, and wanted to spread the word, so to speak.

Originally, guests could choose from a base of quinoa or zucchini noodles or whatever, then build up the bowl with warm and cold veggies, choose premium items like tofu, and then top it with one of ZB's great sauces. They also offered one or two set veggie bowls for babies like me who get overwhelmed by too many choices.

The new menu greatly expands the bowl offerings under three categories: Salads, Poke, and Zaka. There's the Tofu Poke Bowl with pineapple pico and jicama slaw and the Smoked Portabella Steaks Zaka Bowl with cinnamon chili sweet potatoes and roasted beets. Also among the options are the Tuna Poke Bowl and Herbed Chicken Zaka Bowl.

Tofu Poke Bowl
  • Tofu Poke Bowl
Zucchini Noodle Salad
  • Zucchini Noodle Salad
This once-vegan restaurant now serves meat and you can best-believe Cabigao heard about it. (City Silo received similar blow-back via social media from some frustrated vegans when it veered from its vegan roots. It was crazy packed when I was there for lunch last Friday.)

From Cabigao:

When we opened Zaka Bowl, we had every intention of staying vegan and promoting the vegan lifestyle. But throughout our first seven months of great reviews but lackluster sales, we spoke with a lot of guests, and people who had never been in, about what they wanted and wished we had. We also asked them about what would draw more people into our restaurant. We went through a lot of testing and surveying. And as a business, and as someone who feels responsible for his employees, we eventually decided that we had to make this pivot of providing a couple of non-vegan options.

We are now repackaging our message as a healthy veggie-centric restaurant serving everyone's fast-paced life. At the end of the day, I want to be able to provide jobs for some awesome people who have helped me open this venture. I totally understand the negative comments we have and will receive from some people, and I would just like to point out that we are still 98% vegan and completely dairy-free and gluten-free. Our chicken and sushi-grade tuna are the only two non-vegan ingredients out of over one hundred that we have in our kitchen. And we are very excited about our new vegan options as well- Baked Falafel, Tofu Poké and Beet Poké!

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Wednesday, April 19, 2017

UberEATS Entering Memphis Market

Posted By on Wed, Apr 19, 2017 at 8:30 AM


 enters the Memphis market today.

According to general manager of UberEATS Southeast Peter Hsu, UberEATS already has 100 restaurants on board, including Brother Juniper's, Corky's, Staks, One & Only BBQ, Blue City, Wild Beet Salad Co., Local and Agave Maria, and South of Beale. They will also deliver from chains as well, such as Firehouse Subs and Krispy Kreme.

The process is pretty easy. You download the UberEATS app, input your address, browse restaurants or search by cuisine, and then place your order. You can then track your order.

Hsu says the whole thing can take as little as 30 minutes.

He also says that they will be using existing Uber driving as well as recruiting more who just want to deliver food.

According to Hsu, UberEATS operates in about 50 cities globally, and while he notes there is no certain criteria for UberEATS to choose a certain city in which to operate, he does say, "Memphis has a really strong scene. We expect to see customer demand."

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Tuesday, April 18, 2017

Schweinehaus to Become Stanley Bar-B-Que

Posted By on Tue, Apr 18, 2017 at 1:36 PM


With tax season is over, Andy Walker tells us, they've begun the process with liquor licenses, permits etc., with the government to officially change the name of Schweinehaus to Stanley Bar-B-Que.

Stanley is Andy and David's father. He passed away around Christmas.

"We wanted to honor him," Walker says.

Schweinehaus opened in 2014 as a German beer hall with a Southern take on German food. They changed focus to strictly barbecue (with some of the favorite German dishes remaining) in 2016.

They have a temporary sign ready to go to place over the "Schweinehaus." They hope to be done with the process in the next week or so.

Walker says of his father, "He's the only reason we own a restaurant.

"He loved barbecue. We love it too."

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Izakaya to Close

Posted By on Tue, Apr 18, 2017 at 9:45 AM

Izakaya, Facebook
  • Izakaya, Facebook

Izakaya will close on Saturday, according to a press release issued by reps of chef Jimmy Gentry. 
From the release:

Chef Jimmy Gentry announced today he will no longer oversee the kitchen at Izakaya restaurant, located in the former 19th Century Club building at 1433 Union Avenue. Izakaya owners Shon and Dan Lin announced tonight the restaurant will cease operations on April 22, 2017 as they do not have the capital to continue operations of the fine dining restaurant. They are seeking alternatives for the historic building.

“I am completely shocked by this announcement as I had signed a multi-year agreement and had great aspirations for the grandeur of the fully-restored historic building,” said Chef Gentry. “We implemented standards of excellence for the operations and were making great headway under my team’s creativity and management. However, after only two months, the decision was made to close which, unfortunately, is out of my control.”
Izakaya opened in early January in the historic 19th Century Club building. The owners Shon and Dana Lin spent millions renovating the building. Gentry was hired to revamp the restaurant's sprawling menu.

According to the Commercial Appeal, the restaurant will reopen as Red Fish Bistro, which the Lins also own.

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Friday, April 14, 2017

Mama Gaia Raising Funds for St. Jude

Posted By on Fri, Apr 14, 2017 at 10:55 AM

I've been working my way through the Mama Gaia menu. I love the fresh, healthy no-fuss approach to food.

Asian salad
  • Asian salad
Falafel salad
  • Falafel salad
Cena Pita with oven-baked fries
  • Cena Pita with oven-baked fries
My recs: the Copia Pita with roasted vegetables and olive basil sauce and the Asia Pita with terrific sesame-crusted tofu. Mmmmmmm.

On Monday, April 17th, the restaurant will donate 25 percent of all sales to St. Jude.

The event is set for Monday in recognition of Meat Free Monday, a campaign launched in 2009 by Paul, Mary, and Stella McCartney.

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Thursday, April 6, 2017

How to Drink Bourbon

Posted By on Thu, Apr 6, 2017 at 11:08 AM


It's almost that time, y'all. The Flyer's Bacon and Bourbon fest is happening on April 15th, and tickets are going fast. (Seriously, I wouldn't sit on this. Tickets will sell out.)

In anticipation of the event, we sought some bourbon knowledge from Amy Preske of Buffalo Trace.

What are the markers of a good bourbon?
Amy Preske: Taste, of course, is subjective, but I would recommend looking at the age of the bourbon as one of the markers. Now, oldest is not always best. Just because a bourbon is 25 years old doesn’t necessarily make it the one you should get. I’d recommend something aged at least 8 years, and believe the 8-12 year range is the sweet spot for the best taste.

There will be a number of bourbons at the event. What's the best way to taste them all?
Carefully and slowly! Remember to hydrate with water in between and eat plenty of food through the evening so you can appreciate the full flavors of the bourbons. And of course, arrange for a safe ride home.

Are there regional differences between bourbons? For instance, a Kentucky bourbon has a smoky flavor or something like that?
Not really regional differences, it’s more differences in the mashbill (recipe) and the aging that will make a bourbon different.

In addition to the bourbon, there will be bacon at the event. What foods pair well with bourbon?
It depends on what type of bourbon you are drinking, if it’s a big, bold bourbon that is uncut, (barrel proof), you may want a good piece of meat, like a good steak or hamburger to go with it. If it’s a wheat recipe bourbon, which tends to be a little sweeter, you may want a salad with a sweeter dressing or even a dessert. And of course, you can never go wrong with bacon!

Is there a correct way to drink bourbon? No! We always say drink it however you like it. If that’s straight, with ice, or mixed with a soda, there is no wrong way to drink bourbon.

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Monday, March 20, 2017

Opening Soon: Ono Poke

Posted By on Mon, Mar 20, 2017 at 2:43 PM


"I brought ramen to Memphis," says Gai Klaimongkol. Klaimongkol used to own Skewer, and after that restaurant closed, he says, "I was looking for something new for this area. I heard about poke a lot."

Klaimongkol is opening Memphis' first Ono Poke restaurant called Ono Poke. This fast-casual restaurant will seat about 15 to 20. Estimated opening date is early May.

"Ono," in Hawaiian, means both delicious and fish. Ono Poke restaurants serve fish salads — rice, greens, and raw fish in a bowl. Klaimongkol describes it as comfort food.

There will also be vegan Buddha bowls, he says.



He also likens the process to ordering at a Subway, where the customer can customize their orders. Grab-and-go will be a big part of the business.

Klaimongkol is aiming for something casual, something healthy, something easy.

Ono Poke will be located at 3145 Poplar, across from East High School.

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Friday, March 17, 2017

Now Open: Riko's Kickin' Chicken

Posted By on Fri, Mar 17, 2017 at 4:15 PM

A couple Saturdays ago, Riko's Kickin' Chicken opened a brick-and-mortar restaurant on Madison near Cleveland.

According to Tiffany Wiley, who owns the restaurant with her husband Markio, the decision to open was a practical one. Demand for their popular food truck was great, and since they couldn't be everywhere at once ...

So what makes the chicken kickin'? According to Wiley, it's not primarily the spices or oil temps or whatever, it's the care they take in making it.


They offer fried chicken plates and hot wing platters (in 10 different flavors) and grilled chicken salad. Also on the menu is Kickin' fries, which is sorta like cheese fries except with chicken (!) and cheese.

And while Riko's raison d'etre is certainly chicken, they have other options as well, including a catfish sandwich, fried bologna, a veggie burger, and the very popular shrimpburger. Wiley says folks seem to like their banana pudding too.

Among the daily specials: Thursday is two-for-one shrimpburger day ($16.99), and on Tuesday, it's tacos. There are $8 lunch specials as well such as eight-piece boneless wings with drink and side and the four-piece tenders with drink and side.

Riko's hours are Tuesday through Thursday, 11 a.m.-8 p.m.; Friday and Saturday, 11 a.m.-10 p.m.; Sunday noon to 4 p.m. and closed Monday.

Images courtesy Riko's Kickin' Chicken Instagram

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Thursday, March 16, 2017

All About St. Patrick's Day

Posted By on Thu, Mar 16, 2017 at 12:52 PM

• At Overton Square, there's green beer and Jameson at Bar Louie, Irish drink specials at Lafayette's, Irish whisky specials at Local, Shamrock whiskey sours at Babalu, green shakes at Belly Acres, and more.

eighty3 will have Guinness and cheddar dip, bangers & mash, and corned beef and cabbage sliders.

• While not a St. Patrick's Day event per se, the opening for "Memphis" by Flyer friend Dwayne Butcher at David Lusk Gallery is very much in the spirit of the day.

Butcher had someone brew up a keg of Irish stout for the opening. but there's a caveat here: To get a taste, you must purchase a $10 glass designed by Butcher. Real truth, those glasses (only 48 available) are destined to be a collectors item ...

The opening is Friday, 6-8 p.m.

McAlister's Deli will have a Reuben spud with corned beef and sauerkraut, plus free green tea for those customers wearing green.

• At Bardog, there's gonna be potato soup, green PBR (!), Guinness, Jameson, Shepherd's pie, and corned beef sliders.

Celtic Crossing is celebrating St. Patrick's Day all weekend. On Friday, $15 will get you in a special party with leprechauns, bagpipers, Irish dancers, green beer, and emerald slushies.

• Did someone say, "Corned beef and cabbage pizza"? Nobody? Well, the folks at Ghost River say they're going to have it as well as Irish stew, shepherd's pie, and chocolate stout cupcakes on St. Patrick's Day starting at 2 p.m.

They'll also have Magic Car bombs.

Proceeds go to the Wolf River Conservancy.

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Wednesday, March 15, 2017

Now Open: Pasta, Seafood, & Desserts To Go

Posted By on Wed, Mar 15, 2017 at 4:15 PM


Marzina Williams, or Chef Z as she is known, says she's always had an eye for detail. Make that lots of details

She's behind Entrepreneur Builders, which helps entrepreneurs succeed and thrive, and she runs Candyland Enterprises, which covers everything from modeling to events. Williams is also in a partnership with Manna House through her Hope Bracelets, a project that provides hygiene products to those in need.

Williams' latest detail is Pasta, Seafood, & Desserts To Go, which opened in late February on Overton Park in Midtown in the space that was briefly Jeff Johnson's Green Room concept.

"When I say 'gourmet,' it's actually gourmet," says Williams of her food.

The name describes it all — it is pasta, seafood, and desserts to go. Small portions feed about two; large three to five. Cost ranges from $10 to $45.

Among the offerings: a Cajun-style seafood platter, described as mix of Memphis and New Orleans, that comes with crab legs, shrimp, crawfish and potatoes, corn, and sausage; a build-your-own rigatoni; Philly Cheese potatoes; and four-cheese macaroni, which can be topped with chicken, shrimp, steak, sausage, lobster, or veggies.

Williams says her caramel waffle burger — double burger with cheese and bacon in a waffle topped with caramel sauce — has gone viral.

The desserts are served in mason jars and pans. There's peach cobbler, caramel fudge brownie overload, lemon icebox pie, and butter rolls. Williams is particular proud of her banana pudding, which she says is a millennial version with homemade custard.

If the To-Go part of Pasta, Seafood, & Desserts To Go doesn't clue you in, it's not a sit-down restaurant. But, Williams says, if you give her notice, she's be happy to have you. On Thursdays, she hosts a jazz night featuring local musicians.

Williams hopes to introduce smoothies soon, and she's working on a plan to provide 10 meals per month to the needy through Manna House.

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Beer Bracket Unfiltered: Wiseacre

Posted By on Wed, Mar 15, 2017 at 8:00 AM

Wiseacre co-founders Davin Bartosch and Kellan Bartosch. - TOBY SELLS
  • Toby Sells
  • Wiseacre co-founders Davin Bartosch and Kellan Bartosch.

For those thirsty for more on the Memphis beer scene, we're presenting barely edited versions of the interviews done by Toby Sells for our cover story on the Memphis Flyer and Aldo's Beer Bracket Challenge.

Here's the Wiseacre interview with Kellan Bartosch and Davin Bartosch.

Memphis Flyer: This is the dumbest place to start, but how do you name your beers? Y’all have great names and even have fun with the game of naming beers. Like Adjective Animal (Double IPA). It was a comment on the typical naming convention of how breweries name their beers.

Kellan Bartosch: Here’s the silly formula.

MF: Exactly.

KB: I think our branding strategy is to either be clever or stupid, in the Beavis and Butthead kind of way where it’s funny because it’s so dumb. My mom would be like “that’s dumb, Kellan.” And I’d be like, yes! She thinks its stupid!

We take the names very seriously. Sometimes it take weeks. Some of it is free association. I’ll have a list of words I like. Sometimes something happens and it comes to life.

MF: I liked Men, Not Machines (brewed for the 17th anniversary of The Commercial Appeal).

Davin Bartosch: That took about four weeks. (Laughs.) They handed us a 200-page book. Each page had 15 articles on it. We just paged through looking for something but wanted to reference the time component of the 175th anniversary and newspapers.

(Men, Not Machines) seems perfect because it references beer as well. We have machines here. But what are the machines without the people? What’s a newspaper without the person. So, it worked.

MF: Tiny Bomb?

DB: Tiny Bomb came from my frustration with people always drinking Bud Light. You ask: What do you like? Why do you like it? People always say, it’s because I can drink four or five (Bud Lights). It’s low in calories.

I got some answers that, to me, sounded absurd, just being the kind of beer drinker that I am. So, I thought, I’m going to find a way to satisfy everybody. So, tiny alcohol, tiny calories, flavor bomb.

MF: Ah!

DB: We like to drink four or five beers, too.

KB: And sometimes you just want to shotgun a beer.

MF: How are things going in general? That really is the smartest question a journalist can ask. Trust me.

KB: We’ve been open three-and-a-half years. We have beers in seven states. Memphis is still our biggest market by far. If you count our taproom along with the city of Memphis, it’s almost half our volume.

To put that in perspective, we sell beer in Chicago and Philadelphia. Those are giant cities but they have their own hometown breweries as well. We do have success there. People there want our beer and we sell it. But that’s not where our attention is going. So, it’s fun to be focused on our hometown and home state.

MF: What are the other states y’all are in?

KB: Arkansas, Tennessee, Mississippi, we’re in every town. We’re in New Orleans, Philadelphia, Chicago.

MF: Expanding your reach past that?

KB: We’d love to. We can’t make anymore beer currently. We can’t put anymore tanks int he building. So, we’re heard from people in Alabama, Georgia, Ohio, California, Florida, places that we could really pursue but we currently can’t do anything else in our building in terms of production.

We’re happy with what we do, too. We make a lot of Tiny Bomb and Ananda. Those are the two best-selling Tennessee-made beers in the state. We make a lot of Gotta Get Up To Get Down. But we can’t contract any more coffee.

We do seasonals with Starless right now and overall we’ve made almost 100 beers. So, we get to keep inventing, which is why (Davin) started doing this in the first place. So, we get to experiment and our customers get to experiment.

We don’t want to lose that. So, we’re not going to drop that other stuff so we can add more (Tiny Bomb and Ananda). That’s the kind of brewery we want to be.

MF: We’re standing in front of a wall (pallets filled nearly to the ceiling with empty beer cans) of Ananda. How much do you think that weighs?

DB: It’s really light. You can drag it with your hand.

KB: Yeah, one hand and the whole thing just leans and slides.

MF: The whole thing?!

DB: Yeah!

MF: Don’t do it, guys! (Laughs.) Well, what else is going on at Wiseacre?

DB: Our staff here his amazing. We’ve got about 20 full-time staff. We can see Fabian right here who is from Germany. He’s one of six diplomaed German Braumeisters in the country.

He’s brilliant. And he’s found his real identity as a Southern redneck. He wears camo, and he rides four-wheelers. It doesn’t make any sense.

We’re like, what did you do this weekend?

He’s like (in thick German accent), “oh, I drove the four-wheeler. I saw a deer with six-point antlers.”

Everybody here is a character and a really hard worker. They’ve really helped build this. So, we have a lot of fun at work with those people.

KB: Years before we opened, Davin was convinced that we were going to make a pilsner. That was eight years ago. I was working for Sierra Nevada out west. I said, obviously we’re making an IPA. That’s going to be what’s going to take off.

He was in love with this style of beer (pilsner) for a long time. That’s because of the things he said (about Tiny Bomb) earlier. But we also think pilsner is on this sort of Bell Curve. It’s that style of beer you start drinking when you first start drinking beer because it’s not as offensive. Then you drink really heavy beers or something. But then you come back around to (pilsners).

As a brewer, it’s a challenge to make something really delicate. You can make a hop bomb and hide any mistake that you make. The same goes for something that’s really malty. So, it’s a bigger challenge to create [a pilsner], and you can appreciate the simplicity of it, the nuance, the subtleties.

He knew he wanted to do it forever. I just didn’t even believe him. As we keep growing, that’s the beer we’re making more of as a percentage. It’s about 35 percent of our production. The markets that are outside of Memphis, like New Orleans (Tiny Bomb) is over 50 percent of our volume there. In Chicago, it’s about 40 percent. In Philadelphia, it’s about 40 percent.

So, of the stuff we make, (Tiny Bomb) stands out the most. You can go to another city and say this is the best pilsner you can get in Philadelphia. That’s because (Davin) has loved for such a long time.

We won a medal for it the first year we opened. But he made Tiny Bomb, or a version of it, for six years in Chicago, like 50 or 60 iterations of it. So, when we opened, it was this thing that had already been developed.

MF: Why on earth were you messing around with a pilsner?

DB: I went to brewing school in Germany. That part of my school was really focused on lager production. That’s what they really teach in Germany. That’s what everybody makes in Germany. It’s a more institutionalized thing.

So, I loved the beers while I was there. I though, there’s nothing like this in the United States and, by the time those beers get here, they’re awful. They’re not meant to survive a sea voyage. So, they’re something that need to be made and consumed quickly, especially something that is four-and-a-half percent alcohol like Tiny Bomb is.

It’s made and you’re supposed to crush it, basically. (Laughs.)

MF: You told me one time that y’all made Tiny Bomb so you’d have something to shotgun. Does that story still hold up?

DB: Yep. That’s true.

KB: There are some days when you just need to do it.

DB: It has to be kind of hot. It’s not hot enough yet to shotgun Tiny Bomb. You also need a lot of refreshment to get there, too.

MF: Then, when you get there, (shotgunning a beer is) the only idea that makes any sense.

KB: It’s funny, though, that I have the sales and marketing background in the beer business, but the brewer was correct about what was going to make sense for sales and marketing in the future.

It’s just a fun conversation for art anywhere. What came first? The chicken or the egg? But the artist knew what mattered to him before…the whole culture of beer is getting more into pilsners. So, how do you make great lagers or more sessionable beers or whatever. But he knew it a decade ago and we’re just now getting it.

(Vincent) van Goh died before people liked his art. Thankfully, Davin is still alive to see people enjoy Tiny Bomb.

DB: You can paint a pretty picture and it looks different to people from different angles. It’s the same thing.

Tuesday, March 14, 2017

Agavos Cocina & Tequila Opening April 1

Posted By on Tue, Mar 14, 2017 at 3:53 PM


Agavos Cocina & Tequila is all about tequila. I mean, ALL about it.

Agavos is set to open April 1st in the site of the old Republic Coffee on Walnut Grove near the library. Alex Rojas, who owns Agavos with his wife Esthela and family members Cesar and Margaret Villalpando, says the inside has been completely renovated to look like a tequila barrel. Republic's old bar was remade to look more like a real bar — and a tequila barrel. Red accents represent the harvest of tequila plants, blue (agave) represents the plant.

Then, too, there's Agavos' signature dish, camaron de tequila (shrimp of tequila) and, of course, cocktails aplenty, including margaritas, Palomas (made with cirtrus soda), and Carta Negra (with Coke and lime). Rojas says they'll have between 30 to 40 tequilas on hand.

Agavos will serve tamales (an original recipe, says Alex). There are four different salsas and kabobs, plus a burger made from a blend of beef and chorizo sausage topped with bacon, fried jalapenos, and chipotle sauce.

Rojas says they picked the spot due to its central location. The restaurant will seat between 85 and 95 and will be open Tuesday through Sunday for lunch and dinner.

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