First of all, thanks to all who came to Sunday’s pig roast, it was a lot of fun. Movie night’s been great, too, but we’re going to have to skip a week to do some technical stuff. We’ll still be featuring drink specials and happy hour prices this Monday, though.
In other news, we are increasing our selection of bottled wine and have bought some nice stemware to go with it. The tumblers have worked great for our tap wine, and they definitely are part of our style, but we’ve noticed that some of the more complex wines really need a big swirlable bowl to do them justice. Some of the new wines are Textbook (a classic Napa cabernet), Preston Dry Creek Barbera, and Robert Stemmler Carneros Pinot Noir, which is delicate and subtle and really good with our pork chop.
Connect with Chop Bar
Chop Bar Hours
Monday
Breakfast 7 a.m.- 11 a.m.
Lunch 11 am- 3 pm
Dinner 5:30pm-10:00pm
Tuesday-Thursday
Breakfast 7 a.m.- 11 a.m.
Lunch 11 a.m.- 3 p.m.
Dinner 5:30 p.m.- 10 p.m.
Friday
Breakfast 7a.m.- 11 a.m.
Lunch 11 a.m.- 3 p.m.
Dinner 5:30 p.m.- 11 p.m.
Saturday
Brunch 9 a.m.- 3 p.m.
Dinner 5:30 p.m.- 11 p.m.
Sunday
Brunch 9 a.m.- 3 p.m.
Dinner 5:30p.m.- 10:00 p.m.
Pig roast third sunday of every month
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Better Weekday Breakfast Selection
We’ve got bagels now, from Artisan Bakery of Sonoma. Try one with our house cured gravlax. We’ve also got a breakfast burrito with scrambled eggs, pasilla peppers, and queso fresco. New on the night menu are fresh garbanzos with mint, and chicken leg confit with white beans, when available. Spring mushrooms(morels, porcini) will be in soon, too, and we’ll be offering them with a big fat steak. Watch this space..