Two items of interest as we move into summer, here in the Inner South-East.
Based on the success we had last summer, Beaker is happy to announce the return of the Tuesday Pig Roast. Brined on Thursday and spit roasted on Tuesday (all day), everyone will get a healthy portion of mixed pig and three of Anthony’s southern-tinged sides. We’ll have a few summery wines on special and Brandon, I believe, is making Punch. We’ll be kicking off this coming Tuesday, July 3rd. Just in time to celebrate the first day of the Oregon Solstice. The fun begins at 5pm and goes ‘til it’s gone. At the same time, our little sister, Rum Club, will be celebrating the holiday with a selection of housemade sausages coming off the grill and a smattering of cocktail specials. Rum Club opens at 4pm and will keep the fire going until 2am.
About a year ago, we abandoned our Happy Hour, at Beaker & Flask, with the birth of our little sister to the north. Our goal was to give The Club a fighting chance and maybe a little built in business. That time has come to an end. Rum Club is up and running smoothly, so we thought it was time to bring back our Happy Hour and throw a little friendly competition in the mix. Chef Anthony Walton has developed a rotating menu of food specials, which include items such as, Dutch Bitterballen (Goggle it), Orzo Pasta with pig ears and peas and a small plate of “Surf & Turf” with roast lamb, mussels and salsa verde. The food will be matched with a cocktail of the day and a few choice wine selections. All food plates will be $5 and the drinks will run you $6. Due to limited dining space in the restaurant, Happy Hour will only be available at the bar and will run from 5-7 everyday.
Beaker & Flask is open 5pm – 11pm, Monday – Saturday and, as always, Thank You For Drinking!