Mexican Street Corn Pasta

Pollo en Crema Poblano

Free Hot Honey

dos tacos

Dos.

Lyre’s “gin”, Giffard aperitif, kombucha “vermouth”

no nogroni

Ritual “rum”, Giffard aperitif, pineapple, lime

freebird

Pathfinder spirit, black tea, Giffard aperitif, lemon

spruce goose

NA sparkling wine, Giffard aperitif, kombucha “vermouth”

sbagliato sbagliato

no-no nogroni

Martini & Rossi “Floreale”, NA sparkling wine, seltzer

torino spritz

Barkeep's Whimsy

rye, dry vermouth, picon vasco, maraschino, orange bitters

Brooklyn

Sazerac

scotch, sweet vermouth, cherry heering, orange

Blood and Sand

old tom gin, sweet vermouth, maraschino liqueur, orange bitters

Martinez

Ford's Gin, Manzanilla Sherry, Chartreuse Elixir Vegetal, Maldon Sea Salt

Jonny's Martini

bourbon, cherry brandy, lemon, angostura bitters, bubbly

Cherry Bounce

Pisco Punch

South Side

Crispy Tacos Al Pastor is your free lunch offering this week. Two badass bevies gets you two of these beauties! Noon-4pm or until we give out.

Crispy Tacos Al Pastor

Carne asada and pollo asada tacos are yours with the purchase of two cocktails, mocktails, beer, wine, or spirits! Noon-4pm or until we give out.

Carne Asada and Pollo Asada Tacos

Free Lunch Friday! Spaghetti and Meatballs! 2 drinks gets the deal! Noon-4pm or until we give out!

Spaghetti and Meatballs

Salame, chorizo, and ham with fresh Mozzarella on @acmebreadcompany baguette is yours for the low low price of free. 2 drinks gets the deal from noon-4pm or ‘till we give out!

Mozzarella Sandwich

Bring a large pot of salted water (about 1 tbsp salt per 4-6 quarts) to a rolling boil. Add 12 oz pasta and cook until al dente according to package instructions (usually 9–11 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Cook the pasta

While the pasta cooks, heat a large skillet over medium-high heat. Add 2 tbs unsalted butter and 1 tbs olive oil. Add 3 cups corn kernels in a single layer. Let cook undisturbed 2–3 minutes to get a good char, then stir/flip and continue cooking until browned in spots, about 4–6 minutes total. If using frozen corn, cook a couple minutes longer until any excess moisture evaporates and the corn chars. Transfer charred corn to a bowl and set aside.

Char the corn

In a medium bowl combine 1 cup mayonnaise, 1 cup sour cream (or crema), 3 tbs fresh lime juice, 1 tbs lime zest, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp chili powder, 1.5 tsp kosher salt, and 1/2 tsp black pepper. Whisk until smooth and taste; adjust salt, lime, or chili to balance creaminess, tang, and heat.

Make the creamy dressing

Stir the minced garlic (3 cloves), minced jalapeño (if using), and 4 scallions (finely sliced white and green portions) into the dressing. Fold in 1/2 cup chopped fresh cilantro, reserving a small amount for garnish.

Add aromatics

Return the drained warm pasta to the large pot or a large mixing bowl. Add the charred corn and pour the creamy dressing over the pasta. Add 1 cup crumbled cotija cheese and gently toss to combine. If the mixture feels thick, add reserved pasta water 2–3 tbs at a time until you reach a silky consistency that coats the pasta (use up to the reserved 1 cup as needed).

Bring components together

Taste and adjust: add more salt, lime juice, or chili powder as desired. If you want more smoky flavor, stir in an extra 1/2 tsp smoked paprika.

Adjust seasoning

Transfer pasta to a serving bowl or platter. Sprinkle with the remaining cotija (or parmesan), a light dusting of chili powder or Tajín (about 1/2 tsp), and the reserved chopped cilantro. Drizzle a little olive oil (optional) and serve with lime wedges on the side for squeezing.

Serve

dried pasta (penne, fusilli, or cavatappi)

fresh or frozen corn kernels

unsalted butter

mayonnaise

sour cream or Mexican crema

fresh lime juice

lime zest

cotija cheese (crumbled) or feta

smoked paprika (or regular paprika)

ground cumin

chili powder or ancho powder

kosher salt

freshly ground black pepper

garlic cloves, minced

scallions (green parts only) or finely chopped cilantro

fresh cilantro, chopped

jalapeño, seeded and minced (optional)

extra cotija or parmesan for sprinkling

lime wedges

chili powder or Tajín for sprinkling

olive oil

Pat the chicken breasts dry and slice each into 3/4-inch thick cutlets (or butterfly and cut to similar size). Season both sides with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken cutlets in a single layer (work in batches if needed) and sear 3-4 minutes per side until golden brown and just cooked through (internal temperature 160-165°F/71-74°C). Transfer chicken to a plate and tent with foil; reserve skillet with fond for sauce.

Prepare and Sear

Place the 3 poblano peppers (and the serrano if you want heat) directly over a gas burner or under a hot broiler, turning occasionally, until charred and blistered all over (8-10 minutes). Transfer to a bowl and cover with plastic wrap or a tight lid for 10 minutes to steam. When cool, peel off charred skin, remove stems and seeds (leave some seeds from serrano if you prefer extra heat) and roughly chop.

Roast and Peel Poblanos

In the same skillet used for the chicken, melt 1 tablespoon butter over medium heat. Add 1/2 cup diced white onion and sauté 3-4 minutes until translucent. Add 3 minced garlic cloves and sauté 30-45 seconds until fragrant.

Sauté Aromatics

Stir in 1 tablespoon all-purpose flour and cook 1 minute to remove the raw flour taste. Slowly pour in 1 cup chicken stock while scraping up browned bits from the pan. Bring to a gentle simmer, whisking to incorporate the roux.

Make Roux and Deglaze

Transfer the charred chopped poblanos and serrano to a blender or use an immersion blender in a tall container. Add the sautéed onion/garlic mixture and blend with 1 cup heavy cream until smooth and silky. If the blender is tight, add a splash more stock or cream to help blend. Taste for heat and texture.

Blend Poblanos

Return the blended poblano-cream mixture to the skillet. Stir in 1/4 cup crema Mexicana (or sour cream), 1/2 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp salt and 1/4 tsp black pepper. Simmer gently over low heat 4-6 minutes until slightly thickened and glossy. Stir in 1 tablespoon lime juice and adjust seasoning to taste (add more salt, lime, or a pinch of sugar if the peppers are bitter). If sauce is too thick, thin with up to 2 tablespoons chicken stock or cream.

Finish Sauce

Return the seared chicken to the skillet, spooning sauce over each piece. Simmer together 2-3 minutes just to rewarm and let flavors marry. Ensure chicken reaches final safe temperature if needed.

Combine with Chicken

Transfer chicken to a serving platter or serve directly from the skillet. Spoon extra poblano cream sauce over the chicken. Sprinkle 2 tablespoons chopped fresh cilantro and 1 tablespoon toasted sesame seeds or toasted pepitas over the top. Serve with warm rice or tortillas (about 4 servings) and lime wedges on the side.

boneless skinless chicken breasts

black pepper

vegetable oil

fresh poblano peppers

serrano pepper

white onion

garlic cloves

all-purpose flour

chicken stock

heavy cream

crema Mexicana or sour cream

dried oregano

salt

lime juice

fresh cilantro

toasted sesame seeds or pumpkin seeds (pepitas)

warm rice or tortillas

In a small saucepan, combine 0.75 cups mild hot sauce, 0.5 cups honey, and 2 tablespoons white distilled vinegar. Stir to combine.

Add 2 tablespoons unsalted butter, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper to the saucepan.

Warm the mixture over medium-low heat, stirring frequently until butter melts and sauce is homogenous and slightly thickened, about 4–6 minutes. Do not boil — you want a glossy sauce. Taste and adjust sweet-heat balance: add a splash more hot sauce for heat or an additional tablespoon honey for sweetness.

Remove from heat and let cool slightly while you fry the chicken. The sauce will thicken a bit as it cools. Keep warm or reheat briefly before tossing with the fried chicken.

Cut the chicken into 12 slider-sized portions (about 2 oz each). Place in a bowl and pour 1 cup buttermilk over the pieces. Add 1 teaspoon hot sauce to the marinade if using. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer will tenderize more).

While chicken marinates, combine 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon paprika in a shallow bowl or cake pan. Whisk to evenly distribute.

Heat 3–4 cups vegetable oil in a deep skillet or Dutch oven over medium-high heat to reach 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately but not burn.

Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing lightly so the coating adheres. For an extra-crispy double coating, dip the dredged piece back into the buttermilk briefly and dredge again in the flour mixture.

Carefully add chicken pieces to the hot oil without overcrowding (work in batches). Fry until golden-brown and cooked through, about 4–5 minutes per side depending on thickness (internal temperature should reach 165°F / 74°C). Turn gently halfway through to ensure even browning.

Use a slotted spoon to transfer cooked chicken to a wire rack set over a sheet pan to drain and stay crispy. Repeat with remaining pieces. Keep finished chicken in a warm oven (200°F / 95°C) if needed.

When all chicken pieces are fried, place them in a large bowl. Pour about 3/4 of the prepared hot honey sauce over the chicken and toss gently to coat each piece evenly. Reserve the remaining sauce for brushing and serving.

Preheat the broiler or a skillet. Brush the cut sides of the 12 slider buns with 2 tablespoons melted butter. Toast under the broiler or in the skillet until lightly golden, about 1–2 minutes under broiler — watch closely to prevent burning.

Make the quick mayo: in a small bowl combine 1/2 cup mayonnaise with 1 teaspoon lemon juice and salt to taste. Stir until smooth.

Place a buttered, toasted bottom bun on a work surface. Spread about 1 teaspoon of the lemon mayo on each bottom bun.

Top each mayo-spread bun with shredded lettuce or cabbage (about 1 tablespoon), then a piece of the hot-honey-coated fried chicken.

Drizzle or brush a little of the reserved hot honey sauce onto each chicken piece for an extra glaze (about 1/2 to 1 teaspoon per slider). Add one pickle slice on top of each piece of chicken.

Cap with the top bun. Garnish sliders with a sprinkle of chopped chives or green onion if desired.

Serve the sliders hot with extra hot honey on the side for dipping. Store any leftover sauce in an airtight container in the refrigerator for up to 2 weeks; reheat gently before using.

mild hot sauce (e.g., Frank's RedHot or Sriracha for more heat)

honey

white distilled vinegar

garlic powder

smoked paprika

boneless skinless chicken thighs or breasts (trimmed and cut into 12 slider-size pieces)

buttermilk

hot sauce (for marinade, optional)

cornstarch

baking powder

onion powder

paprika (regular)

vegetable oil (for frying)

mini slider buns (12), split

unsalted butter (melted, for toasting buns)

lemon juice (for mayo)

pickles, thinly sliced

shredded iceberg lettuce or cabbage (optional)

fresh chopped chives or green onion (optional, for garnish)

salt (for seasoning mayo to taste)

If the steak is thicker than 1/2 inch, slice it thinly across the grain after briefly chilling. In a bowl combine fresh lime juice, olive oil, crushed garlic, ground cumin, paprika, kosher salt and black pepper. Add the steak, tossing to coat. Let marinate 15–30 minutes at room temperature (or up to 2 hours in the refrigerator).

Prepare and marinate the steak

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add the steak (wipe off excess marinade if it risks smoking) and sear 1.5–2 minutes per side for medium-rare to medium, depending on thickness. For thin-sliced steak, cook just until browned, about 30–60 seconds per side. Remove to a cutting board and let rest 5 minutes.

Cook the steak

Thinly slice the rested steak across the grain into bite-sized strips. Keep warm.

Slice the steak

Warm the tortillas: heat a nonstick skillet over medium-high heat. Lightly brush each tortilla with vegetable oil and warm 20–30 seconds per side until pliable and slightly charred in spots. Alternatively, warm on a hot comal or directly over a gas flame with tongs for a few seconds.

Assemble the tacos: place one warmed tortilla on a plate, divide the sliced steak evenly between the two tortillas (about half the meat per taco).

Prepare toppings: finely dice the white onion and chop the cilantro. Cut the lime into wedges.

Finish the tacos: sprinkle diced onion and cilantro over the steak on each tortilla. Add salsa to taste, a squeeze of lime, and a sprinkle of crumbled cotija if using.

skirt steak or flank steak

garlic

smoked or regular paprika

small corn tortillas

vegetable oil (for warming)

salsa (store-bought or homemade)

crumbled cotija or feta (optional)

Haz 1 taza de café espresso fuerte o café de filtro concentrado. Deja enfriar unos minutos hasta que esté tibio y luego refrigera 5–10 minutos para que no derrita demasiado el hielo.

Preparar el café

En una jarra o vaso grande, mezcla el jarabe de vainilla y el azúcar (si usas). Añade el café ya frío y revuelve hasta disolver el azúcar por completo.

Endulzar y enfriar

Llena un vaso alto con 1 taza de hielo. Vierte la leche fría sobre el hielo y luego vierte el café endulzado. Remueve suavemente para combinar. Si deseas, corona con 2 cucharadas de crema batida. Sirve inmediatamente.

Montaje

En una cacerola pequeña, combina 0.25 cups de azúcar con 0.25 cups de agua. Calienta a fuego medio hasta que el azúcar se disuelva por completo. Deja enfriar a temperatura ambiente.

Hacer el jarabe de azúcar (si no tienes jarabe preparado)

En una jarra, coloca las hojas de menta (reserva unas cuantas para decorar) y machácalas con un muddler o el dorso de una cuchara para liberar sus aceites esenciales.

Macerar la menta

Añade a la jarra el jugo de limón fresco, el jarabe de azúcar ya frío y 2 cups de agua fría. Revuelve bien. Prueba y ajusta dulzor añadiendo más jarabe o agua según prefieras.

Mezclar la limonada

Llena vasos con hielo (1 cup por receta dividida entre vasos según porciones), vierte la limonada de menta hasta 3/4 del vaso y, si quieres burbujas, añade un chorrito de 0.5 cups de agua con gas por toda la jarra o directamente en cada vaso. Decora con rodajas de limón y las hojas de menta reservadas. Sirve frío.

Servir

café espresso fuerte, recién hecho

leche fría (entera o desnatada según preferencia)

jarabe de vainilla

hielo

azúcar (opcional)

crema batida (opcional, para servir)

agua fría

jugo de limón fresco

azúcar

hojas de menta fresca

agua con gas (opcional, para burbujas)

rodajas de limón (para decorar)

Place a rocks glass or old-fashioned glass in the freezer for 5–10 minutes or fill it with ice and cold water while you prepare the drink to ensure the finished cocktail stays cold.

Chill glass

In a mixing glass or shaker filled about two-thirds with ice, pour 1.5 oz Lyre’s Dry London Spirit, 1.0 oz Giffard Aperitif, and 1.0 oz dry kombucha. Add 1 dash of orange bitters. If you prefer the cocktail slightly sweeter, add 0.25 tsp simple syrup.

Combine ingredients

Using a long bar spoon, stir the mixture gently but thoroughly for 20–30 seconds (about 15–20 full turns) until the outside of the mixing glass feels cold. This chills and dilutes the drink to proper balance.

Stir to chill and dilute

Remove the chilled glass from the freezer or discard the ice/water used to chill it. If you like, add one large clear ice cube or a few fresh large cubes to the glass.

Prepare glass

Strain the stirred cocktail into the prepared rocks glass over the ice. Express the oils from an orange peel over the top by holding the peel over the drink and giving it a firm twist, then rub the peel around the rim and drop it into the glass as garnish.

Strain and garnish

Present immediately. Offer a small cocktail spoon or napkin; enjoy chilled. If desired, provide an extra dash of orange bitters at the table to adjust aromatics.

Mexican Street Corn Pasta

Pollo En Crema Poblano

Free Hot Honey

Dos Tacos

Dos.

No Nogroni

Freebird

Spruce Goose

Sbagliato Sbagliato

No-no Nogroni

Torino Spritz