During the winter months, BSB will be opening at 2:00 p.m. on Tuesday, Wednesday and Thursday. Weekend hours and schedules remain the same as before. We're also working on winterizing the Taxpayer Memorial Patio, and next week there'll be a full list of festivities for the delayed Grand Opening, with a ribbon cutting on Wednesday. More on that tomorrow.
Here is the BSB winter plan of operation for 2009/10, effective today, and note that we're still closed on Mondays.
Tuesday, Wednesday and Thursday
BSB hours: 2:00 p.m. – 10:00 p.m.
From 2:00 p.m., “Brotzeit” (cheese plate, charcuterie, snacks, frites, mussels, etc.) It’s a Bavarian term that denotes appetizers for the times when the kitchen isn’t preparing full meals.
Kitchen hours: 5:30 – 9:00 p.m., featuring some of Josh Lehman’s and Andrew Gunn’s traditional menu favorites as well as new “Chefs’ Choice” fixed price menus -- three courses for $16 (not including sales tax and service), only on Tuesday, Wednesday and Thursday evenings.
Friday and Saturday
BSB hours: 11:00 a.m. – 11:00 p.m.
From 11:00 a.m. - 2:00 p.m., our customary lunch menu. From 2:00 p.m., afternoon “Brotzeit” snacks.
Kitchen hours: 5:30 – 10:00 p.m. for traditional menu favorites and nightly “Chefs’ Choice” specials.
Sunday
BSB Hours: 12:00 Noon – 8:00 p.m.
12:00 noon – 3:00 p.m., NABC’s Build-Your-Own Bloody Mary Bar, featuring craft-distilled Hangar One Vodka and your choice of herbs, spices, garnishes and hot sauces in what might be termed “brunch in a glass.”
Kitchen hours: Noon – 7:00 p.m., with “Brotzeit” and “Chefs’ Choice” menu selections.
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