The Restaurant Guys

The Spirits Project: Glenlossie - Blackadder Raw Cask

Making the experience of super-luxury spirits crazily affordable and accessible!
Read more about the Spirits project.

• Suggested retail price: $179
  
• Thursday, May 7 (for as long as it lasts), we're pouring a one-ounce pour for $6

All Blackadder whiskies are single-barrel bottlings, with no chill-filtering and no color added. Their "Raw Cask" bottlings are bottled at cask strength, passing only through a rough sieve. The bottles even contain flecks of barrel char that are not filtered out.

From Blackadder

Filtering and cold stabilization, also remove many of the natural fats, oils and flavors in the whisky which, in turn, removes a great deal of the individual character of a whisky, as the esters, or flavor congeners, in the spirit tend to gather around these fats. The more a whisky is chilled when filtering, the greater the proportion of fats and esters are removed.

Blackadder was founded by Robin Tucek, co-author of The Malt Whisky File. All Blackadder whiskies are his personal selection.

This week's bottling is from Glenlossie. Glenlossie is rather unknown for the simple reason that official releases are hard to find. All of it is meant for the blenders, who feel Glenlossie is a top malt. I have it on good opinion that this Blackaddar release is extraordinary. This is what the spirits project is all about.We'll all find out together on Thursday evening

Tatanka - Pickled Ramps (Old and New)

Some fun facts about some of our favorite summer foods.

You probably know that morel mushrooms are not not only seasonal, but also difficult to cultivate largely a foraged product. What you may not know is that the morel harvest is particularly abundant in years following forest fires. Now it's hard to root for forest fires, especially when they are damaging to people, pets and property, but these morels remind us that forest fires are part of a naturally occurring cycle. That's kind of beautiful. Don't you think?

This year promises to be a banner year for our favorite fungus. Our first round was a rousing success and the latest batch has just arrived. In Stage Left, we're going to continue to offer morels, simply roasted with herbed cream (optional) as an appetizer or a side (try them with chicken). Wine Suggestion: Pinot Noir!

Another harbinger of spring, is the arrival of the tender and peppery spring onion, known as the ramp.

While fresh ramps are delicious and we're grilling them off to serve with scallops, ramps respond exceedingly well to pickling. Pickled ramps aren't just a second-best substitute for fresh, they're one of our favorite things to pickle. The acid accentuates the peppery/spicy qualities of the ramp and they even get a little crunchy. Yum.

We've held on to one jar of pickled ramps that we've kept in the wine cellar since last summer. To make things even more interesting, we're serving freshly pickled ramps, as well last year's pickled Ramps with our Bison and Foie Gras Pate.

We will also continue to serve fresh grilled ramps and ramp greens with the scallop dish that appeared in last week's email.

The Craziest Last Minute Wine Dinner We've Ever Done - David Arthur Vineyards THIS MONDAY, May 4

Due to a last minute change in his schedule, David Long of David Arthur Winery will be in town THIS Monday, May 4. David's wines are coveted and not inexpensive.

House Made Linguini Carbonara
with Amish Bacon and Fresh Herbs
David Arthur Chardonnay 2013
Sugg. Retail $50

Wild Boar Terrine
with Dried Cherry and Jamon and Prosciutto
David Arthur Meritaggio (Sangiovese / Cabernet Blend) 2012
Sugg. Retail $52

Lamb
with Morels, Shibumi Mushrooms and Anson Mills Polenta
David Arthur Cabernet Sauvignon “Three Acre” 2012 - Sugg. Retail $150
David Arthur Cabernet Sauvignon “Elevation 1147” 2012 - Sugg. Retail $195

Berry Gratin
Coffee

Dinner is $99
Tax and Service Not Included
Prices Above are Suggested Retail Prices
Our Prices for Package Wine Will be Different

Reservations Required and Seating Is Limited
Reserve by calling 732-828-4444
or [email protected]

Notes From David Arthur

THE 2012 VINTAGE

If one could ask for a perfect vintage where a winegrower literally makes the wine on the vine, 2012 was the vintage. The year began with an abundance of rain in the winter followed by just enough moisture in the spring. They were able to get a strong cover crop and work it into the soils boosting both natural soil nitrogen and general health. The first grapes were harvested the last days of September offering great hang time without compromising to over maturity of the fruit. Harvest was completed on Halloween, just prior to the first real rains. The resulting wines are aromatic with rich and powerful tannins. The palate textures are plush yet offer firmness that will provide excellent ageability.

2013 CHARDONNAY, NAPA VALLEY

42% new French oak, balance 2nd and 3rd use French oak

A light pale straw color with green hues offers bright aromas of gravenstein apple, pineapple and guava, followed by stone fruit, lightly toasted oak and filberts. The palate is broad and expansive throughout with a subtle briny minerality. The finish is persistent with flavors of Asian pear, white figs and bakedapple. Best from 2014 to 2020. 539 cases produced.

2012 MERITAGGIO RED WINE BLEND, NAPA VALLEY

54% Cabernet Sauvignon, 28% Sangiovese, 10% Merlot, 5% Petite Verdot and 3% Cabernet Franc

30% new French oak (a tight grain selection by mixed coopers)

A rich deep red color with rose-pink edging from the Sangiovese shows lifted fruit aromas of strawberry-cherry and rhubarb pie followed by candied spices of toffee, vanilla bean and sandalwood/toasted oak. The palate is sweet, lush and polished with fine grained tannins that offer flavors of tamarind, plum and finishes with a clean chalk like minerality. Best from 2014 to 2022. 1,380 cases produced.

2012 CABERNET SAUVIGNON ‘THREE ACRE ‘ NAPA VALLEY ESTATE

88% Cabernet Sauvignon, 8% Petite Verdot and 4% Cabernet Franc. 85% new French oak

This wines color is very dark ruby and nearly opaque while offering lifted aromas of dark currant, black raspberry followed by hints of sage and lavender floral notes. There are baking spices and hints of toffee and espresso. The palate is plush yet punchy with forward style tannins yet firm and bold followed by flavors of dark cherries, chocolate and candied licorice. The finish is long and persistent with fine grained tannins. Best from 2015 to 2025. 588 cases produced.

2012 ESTATE CABERNET SAUVIGNON ‘ELEVATION 1147’, NAPA

100% Cabernet Sauvignon from our Elevation Block clone 8. 100% new French oak.

The dark nearly opaque color has lifted and high tone aromas of baked currants and dark cherry compote, followed by subtle vanilla-toffee oak spices and lavender like floral tones. The palate is full throttle and massively structured offering a layering of fine grained tannins and density. Flavors of anise and espresso bean followed by baked cassis and blackberry finish on the palate with a long persistent finish. Best from 2015- 2035. 1,078 six packs produced.