smoked tamarind chili glaze, apple brussels sprouts slaw

Stormtrooper Spareribs

grilled jerk chicken, house made BBQ sauce, red onions, bacon jam, basil

Cowabunga Chicken Flatbread

fresh mussels, chorizo, garlic, shallots, lager, basil, garlic crustini

Dragon Ball Z Drunken Mussels

short rib and shrimp, cheese sauce, sour cream, black beans, cilantro, mango relish

Why So Serious? Short Rib Nachos

ahi, mango, avocado, cucumber, ginger soy, wonton chips

Princess Peach's Poke

reposado tequila, mango, jalapeno, screwpine, verdita tequila blanco, fresh lime

The Green Lantern Storm's Frozen Coconut Margarita

codigo rosa, coconut cream, rum, Baby Yoda coconut, lemon, simple syrup, cucumber, lime

The Ursula

cold brew infused Signal rum, vanilla, Siempre Sailor Moon infused rum, coffee liqueur, salted mango tequila, blanco cucumber, xtabentum, caramel marscapone foam, hibiscus tonic, aloe

The Bat

Infinity Stone Flight

Tea To-Go + Christmas Takeout

Holiday Releases

Holly Jolly Shake

Santa Hat Holiday Cheesecake

Peppermint Mocha Jar

Holiday Cocktail Baskets

Taylor 30 Tawny Port

Taylor 20 Tawny Port

Taylor 10 Tawny Port

Carajillo

Absolut Vanilla Vodka, Espresso, Coffee Liqueur, Baileys

Espresso Martini

Cinnamon Sugar Churro, Dulce De Leche, Vanilla Ice Cream, Churro Crumbles

Churro Ice Cream Sandwich

Gooey Chocolate Cake, Vanilla Ice Cream, Hot Fudge Syrup, Milk Crumbles

Choco Crumble Cake

Yuzu Curd, Chamomile Cream, Lemon Verbena Pate De Fruit, Seasonal Citrus, Bee Pollen

Yuzu Pie

Indulge in ½ off select bottles of Sake, expertly curated to complement the flavors of our dishes.

Sake Specials

Preheat smoker or oven to 250°F (121°C). Remove membrane from the back of the spare ribs by sliding a thin spatula under the membrane and pulling it off (use a paper towel for grip). Pat ribs dry with paper towels.

Prepare ribs

Spread mustard evenly over both sides of the ribs as a binder. In a small bowl, mix kosher salt, black pepper, garlic powder, smoked paprika, and brown sugar. Rub the spice mixture generously and evenly over both sides of the ribs. Let the ribs sit at room temperature for 20–30 minutes while smoker heats (or refrigerate up to overnight, uncovered for a firmer bark).

Season ribs

Place ribs bone-side down on the smoker grates and smoke at 225–250°F (107–121°C) for about 3 hours, checking every 45–60 minutes. If using an oven, place ribs on a wire rack set in a rimmed baking sheet and roast at 250°F (121°C) for 3 hours. Maintain steady temperature; add wood chips (apple or hickory) to the smoker for additional flavor if available.

Smoke or slow-roast

After ~3 hours, when the ribs have a dark mahogany color and the rub is set, wrap the ribs tightly in foil with 2 tablespoons of water inside to create steam. Return to smoker or oven for 60–90 minutes more, until meat is tender and pulls back from the bones about 1/4 to 1/2 inch.

Wrap (optional) for tenderness

While ribs are in the final phase, combine tamarind paste, honey, soy sauce, rice vinegar, chile paste, minced chipotle, smoked paprika, grated ginger, and lime juice in a small saucepan. Add 1–2 tablespoons water to reach a brushable consistency.

Make glaze

Bring the mixture to a gentle simmer over medium-low heat, stirring frequently. Let simmer 6–8 minutes until slightly thickened and glossy. Stir in butter off heat to add sheen and mellow flavors. Taste and adjust seasoning with a pinch of salt or additional lime/honey as needed. Keep warm.

Simmer and reduce

For an extra smoked note, brush glaze onto a small piece of foil and place it near the smoke source for a minute before glazing ribs, or add a few drops of liquid smoke to the glaze (start with 1/8 tsp).

Smoke finish (optional)

When ribs are unwrapped and tender, increase smoker or oven heat to 300–325°F (149–163°C) or move ribs to a preheated broiler if using oven. Brush a generous layer of tamarind chili glaze on the rib meat side. Return to heat for 8–12 minutes, basting once more halfway through, until glaze is tacky and caramelized but not burned. Allow ribs to rest 10 minutes before slicing between bones into individual portions.

Glaze ribs

Trim the stem ends of Brussels sprouts and thinly slice them crosswise to create shreds. Core and julienne the Granny Smith apple (leave skin on for texture). Thinly slice red onion and chop cilantro. Toast sliced almonds in a dry skillet over medium heat, stirring, until fragrant and lightly browned, about 3–4 minutes; cool.

Prep vegetables

In a medium bowl whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, honey, salt, black pepper, and lemon juice. Taste and adjust acidity or sweetness as desired.

Make dressing

Add shredded Brussels sprouts, julienned apple, sliced red onion, and chopped cilantro to the bowl with dressing. Toss thoroughly to coat. Fold in toasted almonds. Refrigerate slaw at least 15 minutes to allow flavors to meld, up to 1 hour. Taste and adjust seasoning before serving.

Assemble slaw

Plate the sliced glazed ribs alongside a generous portion of apple Brussels sprouts slaw. Garnish with fresh cilantro leaves and serve with lime wedges for squeezing over the ribs or slaw. Leftover glaze may be served on the side.

pork spare ribs

kosher salt

black pepper, freshly ground

garlic powder

smoked paprika

brown sugar (light or dark)

yellow mustard (for binder)

tamarind paste

honey

soy sauce

rice vinegar

chile paste (e.g., sambal oelek)

chipotle in adobo, minced

smoked paprika (additional for smoke depth)

freshly grated ginger

lime juice

butter

water (to adjust consistency)

Brussels sprouts, trimmed and thinly sliced (use a mandoline or knife)

Granny Smith apple, cored and julienned

red onion, very thinly sliced

fresh cilantro, chopped

toasted sliced almonds

mayonnaise

Greek yogurt (or sour cream)

apple cider vinegar

Dijon mustard

salt

black pepper

lemon juice (optional, to taste)

fresh cilantro leaves (for garnish)

lime wedges

Trim excess fat from chicken thighs and place in a bowl. Add jerk seasoning, olive oil, lime juice, salt, and pepper. Mix to coat evenly. Marinate at room temperature for 20 minutes or refrigerate up to 2 hours.

Marinate chicken

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Grill the marinated thighs 4–5 minutes per side until internal temperature reaches 165°F (74°C) and edges are slightly charred. Let rest 5 minutes, then slice thinly against the grain into strips.

Grill chicken

Combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, hot sauce, water, and salt in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring frequently. Simmer 6–8 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and set aside (reserve 1/4 cup for finishing drizzle).

Chop bacon into 1/2-inch pieces. In a medium skillet over medium heat, cook bacon until most fat is rendered and pieces are browned, about 6–8 minutes. Remove with a slotted spoon to a paper towel-lined plate, leaving 1–2 tablespoons of bacon fat in the skillet.

Add the chopped red onion to the bacon fat and sauté over medium-low heat until very soft and beginning to caramelize, 10–12 minutes. Add brown sugar, apple cider vinegar, water, and black pepper. Stir and simmer 3–4 minutes until mixture is jammy. Return the cooked bacon to the skillet, stir to combine, cook 1 minute more, then remove from heat. Mash slightly with a spoon if you prefer a spreadable texture.

Preheat oven to 475°F (245°C) with a baking stone or sheet inside if available. Lightly brush each flatbread with a little olive oil and place on a sheet pan.

Spread a thin layer (about 1 tablespoon) of the house-made BBQ sauce over each flatbread as the base. Distribute shredded mozzarella evenly over the sauce on each flatbread.

Top each flatbread with sliced grilled jerk chicken, spoonfuls of bacon jam (about 1–2 tablespoons per flatbread), and thinly sliced red onion. Season lightly with the remaining salt and pepper.

Bake on the hot stone or sheet for 6–9 minutes until cheese is melted, edges are crisp and flatbread is golden. Watch closely to avoid burning.

Remove flatbreads from oven. Drizzle reserved house-made BBQ sauce over each (about 1 tablespoon each). Scatter fresh basil leaves and additional basil for garnish. Let rest 1–2 minutes, slice into quarters, and serve warm.

boneless skinless chicken thighs

jerk seasoning

olive oil

ketchup

brown sugar

Worcestershire sauce

hot sauce

water

bacon

red onion

flatbreads or naan

mozzarella cheese, shredded

red onion, thinly sliced

fresh basil leaves

extra virgin olive oil

additional house-made BBQ sauce

basil leaves for garnish

Inspect mussels and discard any that are open and do not close when tapped. Rinse mussels under cold water, scrub shells and remove beards. Pat dry and keep refrigerated until ready to cook.

Slice chorizo into 1/4-inch rounds. Finely dice shallots and mince garlic. Chop parsley and chiffonade basil; reserve separately.

Slice bread into 1/2-inch slices. Preheat oven to 425°F (220°C) for the crustini.

Arrange bread slices on a baking sheet. Brush each slice lightly with olive oil and dot with a small amount of softened butter. Toast in the preheated oven for 6–8 minutes until golden and crisp, flipping once. Remove, rub the cut side of the halved garlic clove over the warm surfaces, sprinkle with Parmesan if using, and keep warm.

Make garlic crustini

Heat a large wide dutch oven or deep skillet over medium heat. Add 2 tbs olive oil and 2 tbs butter. When the butter foams, add sliced chorizo in a single layer and cook 3–4 minutes, turning once, until it starts to brown and release flavorful oil.

Add the diced shallots to the pan with the chorizo and sauté 2–3 minutes until softened and translucent. Add the minced garlic and red pepper flakes; cook 30–45 seconds until fragrant but not browned.

Carefully pour in the lager, chicken (or seafood) stock, and white wine (if using). Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the liquid to a vigorous simmer.

Add the cleaned mussels to the simmering liquid in an even layer. Increase heat to medium-high, cover the pot with a tight-fitting lid, and steam for 4–6 minutes, shaking the pan once halfway through, until the mussel shells have opened. Discard any mussels that remain closed after 6 minutes.

Once mussels are open, remove the lid and stir in the chopped parsley and about half of the chiffonade basil. Taste the broth and season with kosher salt (start with 1/2 tsp) and freshly ground black pepper. If the broth tastes flat, add a squeeze of lemon (optional) or a splash more beer/wine to brighten.

Remove the pot from the heat and spoon mussels and plenty of cooking broth into warmed serving bowls. Scatter the remaining fresh basil over the mussels.

Place garlic crustini on the side or partially tucked into each bowl so guests can soak up the broth. For extra finish, drizzle a little extra-virgin olive oil over the mussels, sprinkle additional chopped parsley, and add red pepper flakes to taste.

Serve immediately while hot with extra cold lager. Serves 4 as an appetizer or 2–3 as a main course.

fresh mussels (cleaned, beards removed)

dry lager (or light beer)

low-sodium chicken stock (or seafood stock)

white wine (optional, for extra acidity)

fresh basil leaves (chiffonade for garnish and sauce)

fresh parsley (finely chopped)

freshly ground black pepper

extra-virgin olive oil

unsalted butter

Spanish chorizo (firm, sliced 1/4 inch; not very oily cured type)

shallots (finely diced)

garlic cloves (minced)

red pepper flakes

baguette or country loaf (sliced 1/2 inch)

unsalted butter (softened)

garlic clove (halved, for rubbing)

finely grated Parmesan (optional, for sprinkling)

olive oil (for brushing)

Pat short ribs dry. Season evenly with 1.5 tsp kosher salt and 1 tsp black pepper. Heat 2 tbs vegetable oil in a heavy ovenproof pot or Dutch oven over medium-high heat. Sear short ribs 2–3 minutes per side until deeply browned. Remove and set aside.

Season and sear

Reduce heat to medium. Add chopped onion (about 1 cup) to the pot and cook 4–5 minutes until softened. Add 4 minced garlic cloves and 2 tbs tomato paste; cook, stirring, 1–2 minutes until fragrant and tomato paste darkens slightly.

Sauté aromatics

Pour in 1/2 cup red wine (or substitute 1/2 cup beef broth) to deglaze, scraping browned bits. Return short ribs to the pot. Add 2 cups beef broth, 1 bay leaf, and 1 tsp thyme. Bring to a simmer, cover, and transfer to a 325°F (160°C) oven or reduce heat to low on stovetop and simmer gently. Cook until fork-tender, about 2.5–3 hours. Alternatively, use a slow cooker on low for 6–7 hours.

Deglaze and braise

When tender, remove short ribs and let cool slightly. Skim fat from braising liquid if desired and reserve 1/3 cup of the liquid. Shred meat with two forks, discarding bones and excess fat. Toss shredded short rib with a few tablespoons of reserved braising liquid to keep moist. Keep warm.

Shred

Pat 12 shrimp dry. Toss with 1 tbs olive oil, 1 tsp kosher salt, 1/2 tsp smoked paprika, 1/4 tsp cayenne, and 1 tbs lime juice. Heat a skillet over medium-high and cook shrimp 1.5–2 minutes per side (just until opaque). Remove from heat and keep warm. If making ahead, undercook slightly and finish on loaded nachos.

In a small saucepan, melt 2 tbs unsalted butter over medium heat. Whisk in 2 tbs flour and cook 1–2 minutes, stirring, until mixture is bubbling and pale golden (do not brown).

Make a roux

Slowly whisk in 1 cup whole milk until smooth. Bring to a gentle simmer to thicken, 3–4 minutes. Remove from heat and stir in 1 cup sharp cheddar and 1/2 cup monterey jack until melted and smooth. Add 1/2 tsp mustard, 1/2 tsp hot sauce, and 1/4 tsp salt. Keep warm; if it thickens too much, whisk in a tablespoon of reserved braising liquid or milk to loosen.

Finish sauce

Combine 1 cup diced mango, 1/4 cup red bell pepper, 2 tbs finely diced red onion, 2 tbs chopped cilantro, 1 tbs lime juice, 1/4 tsp salt, and 1/2 tsp honey (optional) in a bowl. Taste and adjust salt or lime. Chill until ready to serve.

Preheat oven to 425°F (220°C). Arrange 12 cups sturdy tortilla chips in an even layer on a large rimmed baking sheet or oven-safe platter (use two sheets if necessary).

Scatter shredded short rib evenly over chips, reserving a little to finish. Sprinkle 3/4 cup rinsed black beans over the top. Nestle cooked shrimp among the chips (or reserve to add after baking if preferred).

Drizzle warm cheese sauce evenly over the piled chips, ribs, beans, and shrimp. Add a few slices of pickled jalapeños if using.

Bake in the preheated oven 6–8 minutes until cheese sauce is bubbling and chips at the edges are golden. If you reserved shrimp to avoid overcooking, add them now and bake 2 more minutes just to heat through.

Remove from oven. Dollop 1/2 cup sour cream in several spots or drizzle across. Spoon mango relish across the top. Scatter 1/4 cup chopped cilantro and sliced scallions. Serve immediately with lime wedges for squeezing.

beef short ribs (bone-in or boneless)

vegetable oil

yellow onion

garlic cloves, minced

tomato paste

beef broth

red wine (optional)

bay leaf

fresh thyme or dried

raw shrimp, peeled and deveined (medium)

cayenne pepper

all-purpose flour

whole milk

sharp cheddar, shredded

monterey jack, shredded

mustard (Dijon or yellow)

tortilla chips (sturdy, restaurant-style)

black beans, canned, rinsed

sour cream

pickled jalapeños

scallions, thinly sliced

fresh lime wedges

ripe mango, small dice

red bell pepper, small dice

red onion, very finely diced

honey (optional)

Pat the sushi-grade ahi tuna dry with paper towels. Trim any sinew and cut into 1/2-inch cubes. Place tuna cubes in a chilled bowl and keep refrigerated while you prepare other components.

Prepare tuna

Peel and dice the mango into roughly 1/2-inch pieces (about 1 cup). Halve, pit, and dice the avocado into similar 1/2-inch pieces. Gently toss the avocado with a small squeeze of lime (from the dressing) if desired to slow browning; set aside separately so avocado doesn't get overly sauced before serving.