summer release of j.brix uncontainable vin gris of grenache 2014
"That which cannot be held captive by expectations, obligations, demonstrations: in this world lives, fleetingly, the Uncontainable. Fierce, tender, patient, impetuous, and notoriously impossible to predict - but worth every minute."
- Emily Towe & Jody Brix Towe (wine makers/ dreamers of dreams)
and our usual friday bar and plates with cocktails (mark hendrix) + plates (elysian kitchen) + some herman blount (over the loudspeakers)
full bar; corkage $20
reservations encouraged; no-shows disparaged;
walk-ins and bike-ins welcome
please indicate any dietary concerns on your reservation
if you would like to reserve for a group of 6 or more, please EMAIL us directly.
Please note: our seating is mostly communal. If it is warm, the tables and/or the comfy furniture may well be outdoors under the helicoptery sky.
PARKING: street parking only—Clearwater, Ripple, Fruitdale, Gilroy. Please be considerate of our neighbors.
If you have trouble with open table, if your desired time is unavailable, or if you are just plain analog, please EMAIL us. If you have any dietary concerns the kitchen should be advised of, please indicate on your reservation form. And if you are a chronic last minute canceller, please indicate on your reservation form.
olives and almonds
cheeses: willoughby, sunset bay, ocooch mountain
tomato, melon, cucumber, preserved lemon, mint, bottarga
speck, burrata, peach, watercress, hazelnut aillade
lettuces, shaved summer squash, walnut, fiore sardo, oregano
sea bass crudo, tomato dashi, cherry tomato, watermelon, ginger, chile
beef carpaccio, red kuri, rapini, poached sultanas
seared cucumbers, pickled kombu, chiles
shishito, carrot, miso
local sea bass, shell bean, okra, cabbage, baby corn, chile relish
duck confit, plum, haricot, lemon cucumber, farro, pepita
fried barley, squid, peppers, mizuna, soft egg
bitter chocolate tart, fig, coffee-infused lebneh