MONDAY LOCALS LUNCH
Each Monday, we are going to send out a newsletter blast and put something out on IG to say thank you to our locals who come and see us on Mondays for lunch!
Check back this Monday to see the deal for this week-- We really do hope to be able to offer more hours down the road, but for right now this tightening of hours is helping us through. The best thing we can all do to get us open more is to come out and support, we hope to get back there soon!
CHANIN WINE CO | PINOT NOIR 'LA RINCONADA' 2013
BY THE GLASS THIS WEEK FOR DINNER
Some years ago, I wandered into Blanc et Rouge, a really great wine shop in DUMBO, and was looking at all their selections. As I write this, I remember I was there because I had heard they had a few bottles of 1986 Chateau Simone Palette Rouge that they bought from Robert Chadderdon. Well that wine was long gone, but as I looked around the shop, I was taken by the label of a domestic pinot noir, and ended up grabbing the bottle and taking it home. I opened it a weeks later, and was blown away. This did-- and did not-- taste like wine from California. It was not the bombastic alcohol and ripeness levels that we often see, there was not an overt use of new oak, the wine didn't feel like it was trying to hide anything or to be anything it wasn't. This was my introduction to Gavin Chanin's wines, and I have been happy to stock them wherever I have been ever since.
I had the good fortune to visit Gavin in Santa Barbara a few years back. He got into making wine while he was studying art at UCLA, and would take breaks to go and help out the legend Jim Clendenen at Au Bon Climat and Bob Lindquist at Qupé. Gavin got the wine bug, and started his own label in 2007, using Jim's facilities at Au Bon Climat. Gavin has a big respect for place and how minute changes in soil type, exposition and proximity to the cold air of the Pacific can effect the grapes and resulting wine. This is why he chooses to produce a small amount of single vineyard bottlings, rather than blending everything together to make one wine. My favorite wines from Gavin are his Los Alamos, Sanford & Benedict, and tonight's by the glass choice, La Rinconada.
La Rinconada vineyard, located in the Santa Rita Hills AVA, has a good bit of sandy loam, and the clay lends a bit of power and structure to the Pinot, while the sand allows for drainge, keeping the grapes nice and healthy. The Pacific breezes help to keep the ripeness in check and the acidity stays fresh. Another thing I love about Gavin's wines is his deft touch with whole cluster fermentation, where the entire bunch of Pinot grapes is put into the tank. This creates a more anaerobic fermentation which, similar to carbonic, lends a lifted aromatic to the wine, as well as an herbal savory quality from the ripe stems (the stems have to be ripe, not green for this to work). I remember hearing once that Gavin had once won a contest in London where dozens of Pinot were tasted from all over the world, and that Domaine Dujac was even in that tasting. Dujac is one of the most well-known families in Burgundy for utilizing whole cluster ferments to create silky, aromatic, beguiling Pinot Noir.
We are really excited to pour this wine By The Glass for dinner this weekend, so come see us Friday, Saturday or Sunday as always for a kind of ridiculous 'breakeven' glass pour. $15/glass
"It's not everyday a restaurant pours world-class 9 year old pinot by the glass" -- The Somms
Full Wine List available HERE
DINNER TONIGHT, SATURDAY AND SUNDAY
5PM-9PM
Bread Alone Sourdough & Salted Butter - 4
Sweet Corn Bisque - 10
Chili oil, fried sage
Buffalo Brussels - 12
Fried brussels sprouts, hot sauce, Bayley Hazen blue cheese
Hot Honey Squash - 10
Roasted delicata, chili-infused honey, toasted pecans
Blistered Shishitos - 10
Crumbled feta, salted cashews, sesame-scallion vinaigrette
Waldorf Chicory Salad - 15
Radicchio, fresh apples & grapes, shaved celery & radish, toasted walnuts, tarragon-poppyseed vinaigrette
*
Confit Chicken - 27
Duck fat-braised chicken leg, spicy butternut squash puree, crispy brussels, roasted apples
Steak Frites - 35
12oz grilled strip steak, brown butter mushrooms, fries, aioli
Stuffed Carnival Squash - 25
Warm farro, braised kale, roasted fennel, golden beets, pistachios, currants, pomegranate molasses
Vegetable & Rice Bowl - 22
Roasted cauliflower and romanesco, jasmine rice, pickled onions, tahini yogurt sauce, everything seasoning, fresh herbs
*
Maple Panna Cotta - 10
Bacon-pecan crumble
Reservations available, please let us know if you're planning to come by emailing us at reservations@homespunfoods.com and we will confirm. If you need a reservation the day of, try giving us a call at the restaurant at 845.831.5096.
B R U N C H M E N U
<THIS WEEKEND>
Dutch Baby Pancake - 16
Cardamom apple compote, creme fraiche, maple syrup
Farro Salad - 14
Crimini mushrooms, butternut squash, roasted tomato vinaigrette, soft boiled egg
Denver Hash Skillet - 16
Crispy potatoes, smoked ham, hatch chiles, charred onions, sunny egg
Crispy Brunch Wrap - 14
Scrambled eggs, roasted potatoes, cheddar, tomatillo salsa, black bean & corn salad, lime crema on the side
Add spicy ground beef - 3
Breakfast Plate - 14
Two sunny eggs, bacon, hash browns, multigrain toast, butter & jam
Come see us for Brunch, the garden is lovely in the fall.
Reservations available for those who want to plan ahead.
OPEN AT 9AM SAT/SUN
TO SEE
BRUNCH SPECIALS MENU
CLICK HERE
ALSO SERVING DAYTIME MENU
DURING BRUNCH.
HAPPY HOUR @ HOMESPUN
Fridays 4-6pm
Saturdays 4-6pm
Sundays 4-6pm
$5 Glasses of Wine ( Often Very Good Wine ; )
>> November 2022 <<
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The News
New Hours, Now Open for Dinner til 9pm
Check out our Catering Menu here, taking orders now for your Fall events
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