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Afternoon Snacks
A good reason to visit Whole Foods today, guest sommelier action at Amis, new brunch at Barra, and menu changes at Lemon Hill: all packed into today's Afternoon Snacks.
Afternoon Snacks
Today on Afternoon Snacks, we’ve got guest sommelier action at Amis, new brunch in Old City, and some awesome menu additions at Lemon Hill.
But before we get to that, a quick PSA: Whole Foods South St. is donating 5% of their profits today to Vetri Foundation—so if you’re debating between running errands and putting off until tomorrow what you could do right now, may we kindly suggest that you get a damn move on?
Since you won’t have to catch up on your grocery shopping tomorrow after all, maybe you’ll want to drop by Amis (412 S. 13th St.) for a guest sommelier stint from Agostino Lenci of Tuscany’s Fattoria di Magliano. Twenty bucks nabs you a flight of three special wines Lenci’s selected for the occasion. You can opt for the flight whether you stay for dinner or just drop by the bar, but the deal’s only available Wednesday, Sept. 26th from 6 to 8:00 p.m.
As of this Saturday, Sept. 29th, Old City will have a new morning boozing-and-refueling option, as Barra (239 Chestnut Street) begins a new weekend brunch service. The menu’s got some over-the-top sweet selections like chocolate cannoli waffles and bananas foster French toast, while the savory options include an Italian take on the BLT (with speck and pesto aioli), three varieties of eggs benedict, and one of the restaurant’s signature brick oven burgers. Of course, what many of us are really looking for at brunch are drink specials, and they’ve got us covered there, too, with $3 mimosas, bellinis, and draft beers.
Fans of the food and drink at Lemon Hill (747 N. 25th St.) should take special note of this status update reported today by Grubstreet. Joel Mazigian’s got a bunch of new dishes in store for us for fall, and he’s not holding back. Brussels sprouts are getting charred and tumbled with house-cured lamb bacon, and housemade blood sausage tops a flatbread alongside, well, everything you want your blood sausage paired with in autumn: namely, “caraway braised cabbage, grain mustard bechamel, pickled apples, and celery hearts.” There’s also a stew of veal sweetbreads, a roasted chanterelle flatbread, and a Korean BBQ short rib sandwich whose toppings of “housemade beef fat kim chi, sesame mayo, pickled cucumber, charred scallion” have maybe, possibly set our hearts aflutter here at MT. Oh, and there are a bunch of interesting new ciders on tap too, but you’ll forgive us if we’re a little fixated on the food at the moment.
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