Seasonal New Brews!

Its my favorite time of the year!!! No its not for the presents and its definitely not for the excess traffic or the cold weather….It’s December and to me that means two of my favorite beers are back on draft! I have successfully acquired three barrels of the ever-popular MAD ELF from our friends at Troegs Brewery from my hometown of Harrisburg! What a great beer! If you have never had the pleasure of tasting this fabulous beer then you need to schedule a stop at XIX….and soon, it will go quickly. It has great flavors of cherries, honey and chocolate malt. It is higher alcohol content than most beers, so I warn you to partake in this holiday cheer sparingly…the Elf will creep up on you!
The second beer is the Celebration Ale from Sierra Nevada. This one is currently in my own refrigerator as well. This beer is a little easier to obtain than the Elf, but just as special. So I invite you stop in for a cold pint of either of my holiday favorites.

Cheers! ~ Pam

Advice from Sommelier Richard Slutter

Well isn’t this exciting! For my first post I thought I’d address some questions about a subject most popular at XIX; Wine Pairings.

When you have a Wine List as large and diverse as XIX’s it is inevitable that the most prominent question I’m asked tableside is; what wine should I choose? Wine Pairing can be lots of fun, it can bring out new flavors in food, minimize others and make a great dish something really special. So here’s a few hints.

1) Know that your opinion does matter. If you’ve always liked Chardonnay, but never Sauvignon Blanc, don’t try to be a hero and choose the latter because someone told you to. Remember drinking wine is about enjoyment and expanding horizons.
2) The “squeeze of lemon rule”. My personal favorite. Simply put; if the dish you are enjoying could benefit from a squeeze of lemon (think XIX’s fresh briny Gigamoto Oysters, or Gardeny Rocket Salad) then a wine with strong citrus flavors will go well. For this reason when guests are looking for a wine to go with XIX’s extensive raw bar a lemony New Zealand Sauvignon Blanc or Un-oaked Chardonnay are my most common suggestions.
3) Complement flavors. XIX features a lovely Local Grass Fed Beef Tenderloin, accompanying mashed potatoes and delicately seasoned dandelion greens with a dash of garlic and parmesan. Obviously we are all thinking red wine here. Now, try to remember laying in your front yard as a youngster chewing on Dandelions, or trying to make whistles out of the stems! I remember dandelions as pretty bitter, and tasting very green. A classic Napa Valley Cabernet will be ripe and fruity and also have a touch of earthy character that will complement the bitterness of the dandelion greens.
4) Ask for help. The staff at XIX is highly trained in wine and loves to assist guests with the wine list. If you don’t know what to order let myself or one of my staff pair the meal for you. Frequently, suggested pairings will also be posted for guest convenience; I’m currently putting together Restaurant Week Pairings right now! How’s Rose Prosecco sounding with Fresh Blue Point Oysters?

With these suggestions in mind I look forward to welcoming you back to XIX for a great glass of wine, and a great epicurean experience. Cheers!

Photo Credit: Justin Madden Photography

XIX Cocktails

Pam Bower - XIX General Manager

As we move into an advanced technology phase at XIX, bare with me as I try out my new blogging skills! For my first posting I wanted to let you in on a little secret…XIX is the best bar in the city! In addition to creative cocktails and a tasty bar menu, we have a great staff of bartenders and cocktail servers that really make XIX what it is.

Over the past year, we have had a renovation in the XIX bar that allowed us to open it up and offer a great view. Three huge windows run the length of the bar, with warm sunsets and sexy martinis in hand...why go anywhere else! We have worked hard to create a unique and tasty drink menu that matches the vibe and the atmosphere of the room. We have experimented with infusions, put unique twists on classics and kept many of the popular martinis that everyone enjoys so much. As the menu started to take on a life of its own, we have felt our guests’ excitement for new cocktails or their sorrow for the loss of a favorite. Have no fear - we will always be able to make the Cucumber Mint Gimlet! This summer we have been mixing up some fresh sangrias, pineapple mojitos and a summer favorite - the Mango Mojito! Of course all 12 of our specialty cocktails are half price during our weekday Happy Hour…Just $6, Monday through Friday, 5-7pm.

We are already looking forward to Fall and playing around with seasonal inspirations. If you are in the bar and are up for being a guinea pig, let me know! I always enjoy a new taste tester!

Cheers!