Absinthe brings back Food and Wine Specials From Original Menus

January marks Absinthe Brasserie & Bar’s 15th year in the Hayes Valley neighborhood. To commemorate the anniversary, Executive Chef Adam Keough will reintroduce a selection of classic dishes from Absinthe’s original menus, and Pastry Chef Bill Corbett is preparing a celebratory birthday cake. The à la carte specials will be offered during dinner service from 5:00 p.m. to 10:00 p.m. The regular menu and wines are always also available.

Special 1998 wines featured by the glass for their 15th birthday.

To toast the special occasion, Head Sommelier Aaron Wasserman is offering a collection of 1998 wines available by the glass or bottle. Wines include:

· Huët Vouvray Sec ‘Clos du Bourg’ Loire, France ’98

· Huët Vouvray Petillant Loire, France ’98

· Christoffel Riesling Spätlese ‘Erben Ürziger Würzgarten’ Mosel, Germany ’98

· Dunn Cabernet Sauvignon Howell Mountain, Napa Valley ’98;

· Raymond Usseglio Châteauneuf-du-Pape, France ’98

· Melka Cabernet Sauvignon ‘Métisse’ Napa Valley ’98

Since joining Absinthe in 2010, Executive Chef Adam Keough and Executive Pastry Chef Bill Corbett have brought a renewed vibrancy to the lunch, brunch, bar, and dinner menus, earning a three-star review from the San Francisco Chronicle and a spot on the “Top 100” list. Additionally, Absinthe was named one of Zagat Restaurant Guide’s 2013 “Ten Most Popular Restaurants in the Bay Area.” The duo continues to imbue their collective years of fine-dining experience into the San Francisco brasserie-inspired menu, while staying true to the classical approach to cuisine that Absinthe has become known for over the past 15 years.

Specials:

Absinthe Brasserie & Bar's Birthday Bouillabaisse!

Bouillabaisse ($30)

Provençal tomato stew with monkfish, bass, mussels, shrimp, Dungeness crab, local squid,

focaccia crostini, and sauce rouille

[available now through Sunday, January 20, 2013]

~

Le Cassoulet d’Absinthe ($28)

Confit of Liberty Farms duck and Masami Farms pork shoulder,

housemade sausage, and French lingot blanc beans

[available Tuesday, January 22, 2013, through Sunday, February 3, 2013]

~

Absinthe Birthday Cake ($9)

Milk chocolate mousse, pressed coconut, and candied pecans

[available Tuesday, January 22, 2013, through Sunday, February 3, 2013]

WHERE: Absinthe Brasserie & Bar
398 Hayes Street at Gough
San Francisco, CA 94102

RESERVATIONS: Recommended; please call 415.551.1590.

www.absinthe.com
www.facebook.com/AbsintheBrasserie
www.twitter.com/AbsintheSF