Happy Birthday To Us

anni2014
anni2014

Some fear getting older, believing that the past will somehow trump whatever is on the horizon, but at Bellwoods we're pretty excited to chuck another candle on the ol' birthday cake. Sure, there are only two, so we needn't be too worried about collagen lip injections just yet, but we can assure you that business years are a lot like dog years -- they leave you with a distinct impression of having traveled through time faster than the humanoids around you.

The thing is, and it's cliché but apt, you really learn so much with each passing month. By the time you've racked up 12, you feel like you could just karate chop the next year in half before it's even begun. To be honest, I don't really know what I just wrote there, but it sounded pretty cool (I think).

candles
candles

Sometimes anniversaries are romantic, sometimes they're forgotten, and sometimes they're anticlimactic. I promise ours won't be like any of that. This Sunday, April 6th, at the sane hour of noon, our brewpub and Bottle Shop will be open for a simple celebration. The swing and jump blues band A Little Rambunctious will be serenading us on the brewpad, and from the kitchen we'll have delicious Motley Cru brined smoked peameal sandwiches with Grizzly Beer mustard (that I've had the great fortune of sampling already) in addition to our regular menus (lunch 12-4:30/dinner 5-11). And speaking of delicious food, we have a new chef! Some of you have already noticed new dishes in the restaurant, and we're very excited to announce that Jay Browne (formerly of Electric Mud and Brockton General) has joined the Bellwoods kitchen as Head Honcho. If you haven't tried his Smoked Fishcake plate with bone marrow and pickled ramp aioli, well, you haven't really lived. Wait, what's that you say? You want some pictures to whet your appetite? No problemo.

newsteak
newsteak
foodstuffs
foodstuffs

Our Flat Iron Steak with duck fat potatoes, charred wild onion pesto, fried egg, and the Buffalo Chicken Sausage with carrot purée topped with pickled red onion and celery, and a decadent blue cheese dressing.The Smoked Fishcake! Served with bone marrow and a tangy pickled ramp aioli.

And also, this:

chomeur
chomeur

The Pudding Chomeur, whipped buffalo yoghurt and rich maple sauce.

Now getting back to the anniversary beer, the Bottle Shop has about 1000 bottles of Motley Cru 2014 (which you can read all abouthere). As for the brewpub, in a show of appreciation we'll be offering a jacked draft list and Witching Hours ($1-1.50 off draft) ALL DAY LONG! And you may want to mark it on your calendar because this is the last day of Witching Hours until the cold weather sets in once again (we can pray winter never returns...). Let us observe the offerings:

Stay Classy (Light Session Ale) - to pace yourself Brettal Head (All-Brett Pale Ale) - because it's awesomely fruity Monogamy Mosaic (Single Hop Pale Ale) - newest batch off the line Farmageddon (Barrel-Aged Brett Saison) - Mike's beloved Witchshark (Imperial IPA) - our mascot Weft & Warp (Chardonnay Barrel-Aged Berliner Weisse) - da bomb, never been tapped! Donkey Venom (Brett Barrel-Aged Sour Porter) - Mike's other beloved Bring Out Your Dead (Cognac Barrel-Aged Imperial Stout) - a real doozy Bounty Hunter (Coconut Vanilla Porter) - New this week! Motley Cru 2014 (Brett Barrel-Aged IPA Blend) - duh

These kegs are a careful selection of our favourites, and they represent a huge range of flavours and styles we like to brew. Of course, like a reminder that at midnight the chariot will turn back into a pumpkin, I must warn you that there are very limited quantities of these beers!

So I think that just about covers everything. Sunday. Noon. Anniversary. Fun times. New Chef. Bacon. Cake. Motley Cru. Do it.