Upcoming Special Events

March 24 from 5:00- 8:00 PM Meet Five Brewers

Five Excellent Beers. Five Exemplary Brewers.
Join Jimmy's No. 43 for a rare event featuring the brewers of Hitachino, Harviestoun, Grando Plato, Birrificio Piccolo and The Porterhouse. One draft and one bottle from each brewer will be available in this informal, walk around tasting. Pay as you go.

March 28 from 1:00- 4:00 PM

Danish Chef, Trine Hahnemann presents a special pre-Easter/ pre –Passover lunch at Jimmy’s No. 43 featuring a contemporary Scandanavian smorgasbord. Open faced sandwiches with fresh ingredients like roasted lamb and fresh marinated herring, elderflower cocktails, and Danish craft beers will be available as well. A la carte pricing.

Burrata from Philadelphia

The other day I was at Saxelby Cheesemonger, eating a burrata from Philadelphia. Burrata- that's fresh mozzarella filled with fresh cream. It is so delicious, I eat it for lunch!

Next week, Jimmy' s No. 43 will be featuring a selection of very rare Italian beers on draught. I wanted to select a few American cheeses that would pair well with the beers. Other than Parmigiano-Reggiano, the shop (Saxelby Cheesemonger) only carries American cheeses. However, there are a few quality offerings of American made, Italian-style cheeses. There's fresh mozzarella from Alleva in Little Italy, the wonderful Burrata from Philadelphia and a fresh Ricotta from Salvatore in Brooklyn.

One of our favorite desserts is a grilled cheese sandwich filled with this same Ricotta and Nutella. Yummy!! Chef Phillip also adds fresh strawberies to the ricotta sandwiches.

I love Anne Saxelby. Her shop is barely 2 years old, but already I take it for granted that I am on a first name basis with American cheeses like Barick Obama, Timberdoodle, Magic Mountain, and Jasper Hill. If it wasn't for her, I wouldn't know any of them. Also, I love her latest blog, about summer cheese and Burrata.<

Sandwiches

Sandwiches?

You gotta love it when your friends are in the New York Times' Dining Section! 'Alex Cocinera' (aka Alexandra Raij, chef at tapas bar 'Tia Pol') invited me to a sandwich potluck at her apartment this coming Friday. "bring enough for 12 people, make your favorite sandwich, I'd love to have you and your wife." Sounds great, but I hate making sandwiches. Last year, Alex had created a much publicized and very tasty "uni panini" - a mini baguette smeared with sea urchin and mustard oil. I could eat 3 or 4 of those, and I'd take one any day over your average cubano, or meatball sub....

Jimmy's No. 43 chef, Phillip Kirschen-Clark, is currently serving a dessert grilled cheese sandwich, with Nutella and Brooklyn made ricotta.

Bacon Night Marks the Start of Bacon and Summer Beer Week at Jimmy's No. 43

On May 12 the editor of New York Magazine's Grub Street, Josh Ozersky (aka Mr. Cutlets) will be hosting a bacon tasting in the back room at Jimmy's No. 43. In addition to having hosted several bacon tastings at Jimmy' s No. 43, Josh Ozersky has also authored The Hamburger: A History. He is on a meat mission to introduce chefs and restaurants to quality farms and meat producers. His passion and expertise make him just the right person to host Bacon Night which kicks off Bacon and Summer Beer Week at Jimmy's No. 43.

During the week of May 12- 15 the menu will feature some special bacons and summer beers. Some of the bacons on hand: Benton's from Tennessee, Flying Pigs Farm and Violet Hill Farms from New York state, Summerfield Farms and several others. A sampling of the Summer Beers that will be featured include: Schlenkerla Helles Lager, Reissdorf Kolsch, Troubadour Blond, Allagash (Maine) White, Hitachino White Ale (Japan), and many more.

You can find more information about events, menus, and location at our main site for Jimmy's No. 43


See you May 12-15.

Oakham Inferno

Friends, I have been inspired by a beer. (Read this aloud with a cockney-esque accent)

"I don't too often write about beer. This one is 'sumpin special'. I'd been waiting over a month for the arrival of a few rare casks and kegs from B. United Importers."

Oakham "Inferno" is the beer I'm writing about. An English "cask only" producer. The "Inferno" is a seasonal pale ale (called a 'bitter' by the english) 4% alcohol. 4 different hops....

As I wrote, I don't too often write about beer.

The Oakham "Inferno" will be on cask tonight, and tomorrow if it lasts. There is only 1 cask.

A Sample of Mid-Winter Specials at Jimmy's No. 43

Chef Phillip Kirschen Clark has added some new ingredients to his mid- winter specials menu. A nice variety of smoked salts and house made pickles (satsuma tangerines, shitake mushrooms, pistachios) have been worked into menu items. This time of the year can be frustrating for a chef, so many of the local vegetables are from root cellars. We are proud that we still manage
to turn out a diverse, interesting, mostly local menu in late February! Take note of the following Specials...

Saturday Feb 23 selected specials:

Toasted pecans, vermont maple syrup, smoked sea salt
Benton's slab bacon, tamarind puree, pickled pistachios
Cloth-bound cave aged cheddar (cabot aged at jasper hill) soup w/spicy cashews
Tuna crudo with nasturtiums, preserved satsuma tangerines
Sauteed chicken livers w/mustard greens, giblet cider vinegar jus
Crostini w/slow roasted lamb leg, violet mustard

Wheat beer steamed cockles w/garlic chives
Roasted spicy andouille sausages w/pretzel puree and watercress
Risotto of 18 month smoked prosciutto (benton's, tennessee) and oyster mushrooms
Red miso braised veal cheeks w/babywhite cabage and red cabbage pureee
Roasted dourade w/celeriac/vanilla bean puree and sweet and sour onions