10/16/2026
The hardest thing we've done today is having to decide what picture to place first in this post. On one hand, Gratification is back, and better than ever, but then Chef Judy whipped up this Arrachera & Potato Poblano cream soup for this chilly Friday, and it's incredible.
The soup: Primo Pils-marinated Skirt Steak, golden potatoes, in a creamy poblano cream broth. Topped with seasoned crema, and cilantro oil, with fried flour tortilla chips for the most pleasant dipping experience.
The b**r: Gratification is back, and this time: it's triple dry-hopped. We took what we learned from tweaking this base recipe in the latest Foreign Chemistry, and applied it to this batch of Gratification. That means the biggest dry hop we've ever done, featuring Citra, Citra Cryo, Mosaic, Mosaic Cryo, and Rakau hops, collectively at about 7 pounds of hops per barrel. Aroma and hop character is boosted further with the addition of Citra hop terpenes, with pronounced notes of orange juice, pineapple, and juicy tropical fruit layered atop dank pine, fresh-cut evergreen, finishing with a balanced bitterness.
That still not enough to warm you up? We've also got $7 Weller Special Reserve old fashioneds, tonight only. We're open for lunch and dinner service from 12-11pm.
