Friday, October 26, 2012

Brunch, Anniversary, Bar Snacks

Hi all! Happy Fall - I for one cannot believe it is almost the end of October - thank goodness the weather has still been nice.  As we get ready for hurricane Sandy (I think? - I have no idea, this is how much time I spend in The Wallace), we are making some updates to our brunch menu, having a special anniversary dinner, and doing bar snacks at Hanson Dry!

1. Brunch:
 

You asked - we listened - we improve!  We are lowering the prices on our brunch menu and including a free Americano and Tea with every purchase.  YUM.  Plus our fabulous Bloody Mary's and Mimosa's are still only $8....AND if you eat brunch at the bar, they are buy one get one free.  Umm, if I wasn't working that is where I would be!


The new brunch items are: The Wallace BLT -
Bacon, lettuce, tomato jam, garlic aioli, crispy fingerling potatoes.
 This BLT is so good, when Jon made it for the staff I didn't even get to take a picture of it!   

Brunch is served Sat-Sun from 10am-3:30.  We also have highchairs for the babes.

2. Anniversary Dinner

I can't believe it, but Jon and I have been together for 3 years!  We have even survived opening a restaurant together!  To celebrate, we are offering a 3 course dinner for $30 + free glass of sparkling wine on Wednesday Nov 7th.  Make your reservation now by calling 347-689-9137 or emailing me at thewallacebrooklyn@gmail.com

3. Bar snacks at Hanson Dry

Starting Oct 31 - we will be doing bar snacks for a favorite bar Hanson Dry!  Just another way to get your fix of Jon Wallace's cooking.

The menu is below:

Herbed Fries - $6
Hand cut potatoes, crispy herbs, pecorino romano, pickled jalapenos
Butternut Squash Crostino  - $7
Housemade ricotta cheese, sage-arulala pesto

Jalapeno Poppers - $7
House made ricotta, fontina, lime crema
Crispy Duck Tacos - $9.50
Green chili aioli, cilantro, lime juice 

Also - if you are going to the Barclay's Center, we are just a half mile away and open to 11:30 on weekends!

 That's it for now.  See you at The Wallace.  Reservations available at 347-689-9137 or thewallacebrooklyn.com.
 




Friday, October 5, 2012

$1 Oysters + Beef Forward Burger = a GREAT WEEKEND


$1 Oysters are here here here!!!!  Everyday from 5-8pm at The Wallace.  
The Wallace Burger

If Oysters are not your thing, Chef Jon was interviewed in the Post this week about The Wallace burger and its beef forward flavor.  Chef Jon shows you where the beef is with his house ground short rib and beef tongue burger with hosuemade pickled jalapeƱos and blue cheese served with cheese smothered broccoli.  $17 every day, AND get a free beer at the bar if you order the burger from 5-7pm.  YUM.

Last Monday, on my 1/2 day off, I took a detour from my usual sleeping + yellow rice and went to a wine tasting for Charles Smith Wines.  Charles Smith is a great producer from Washington (Walla Walla Valley) – his intent is to create wines to be enjoyed now, but with true typicity of both the varietal and the vineyard.  We carry their Kung Fu Girl Riesling ($30) and their Velvet Devil Merlot ($32).  Both excellent wines and real gems of each varietal. 

The Kung Fu Girl Riesling (2011) stretches the complexity of Riesling, with notes of apricots, kumquats, and nectarines, with a long mineral finish.  Great with spicy foods – such as our cockles or mussels.
Oxtails with polenta and friend garlic
 

The Velvet Devil Merlot (2010) – is the best of what a classic Merlot is – nose of dark cherries, cedar, and leather, taste of anise, and bright cherries, and a smooth lingering finish.  Pairs well with our Duck Breast, Oxtails, and Housemade Charcuterie plate.

Housemade Charcuterie Plate
I also got a change to try some wines from Charles Smith under the K Vitners label with grapes located at the base of the Blue Mountains in Walla Walla, WA.  I tried a great wine called The Creator (70% Cab, 30% Syrah).  It really impressed me, a single vineyard, low yield, complex, and very individual wine with an herbaceous nose, menthol, pencil shavings and earthy taste, with an acidic finish. A very structured and sophisticated wine, I plan to bring it to The Wallace in the coming months.  

Bonny Doon Rose
Also, today in the NY Times dining section there was a great article about transparency in wine making and the winemakers who put on their labels everything that goes into wine.  We carry two of the wines featured in the article, Randal Grahm’s Bonny Doon Vineyards Rose (CA)and the Shinn Estates Sculpture Garden  (Long Island, NY).  Both are great winemakers who push for sustainable and biodynamic practices but disclose when a little help in making a superb wine is needed.  Check out the article and check out their wines at The Wallace!

Happy Friday – have a delicious weekend—start if off right at The Wallace!