a place of art, food, mixology, and style. You can email me
Throughout this month we have been featuring the work of local artist Diana Danielis.
* Art photographed by our multi-talented server Kelly Robyn
We will be featuring hand selected artists monthly in support of the amazing local arts community. Painters, photographers, musicians, videographers, directors, and unique local talents please feel free to reach out to us; we would love to show your work.
Throughout this month we have been featuring the work of local artist Diana Danielis.
* Art photographed by our multi-talented server Kelly Robyn
We will be featuring hand selected artists monthly in support of the amazing local arts community. Painters, photographers, musicians, videographers, directors, and unique local talents please feel free to reach out to us; we would love to show your work.
Throughout this month we have been featuring the work of local artist Diana Danielis.
* Art photographed by our multi-talented server Kelly Robyn
We will be featuring hand selected artists monthly in support of the amazing local arts community. Painters, photographers, musicians, videographers, directors, and unique local talents please feel free to reach out to us; we would love to show your work.

Throughout this month we have been featuring the work of local artist Diana Danielis.

* Art photographed by our multi-talented server Kelly Robyn

We will be featuring hand selected artists monthly in support of the amazing local arts community. 

Painters, photographers, musicians, videographers, directors, and unique local talents please feel free to reach out to us; we would love to show your work.

The perfect match/catch: a soft shell crab sandwich w. tomato, avocado, alfalfa, and chipotle aioli, a side of fries, and a glass of our Oskar Blues G’Knight Sticky Red Imperial Ale. $10 during our “happiest” hour of 7p - 8p.

Cheers

(Taken with Instagram at Mesa)

We are featuring a new specialty cocktail to beat the summer heat.
After it’s success at 100Eats|100Days’ PigOut Festival we are presenting the house made cocktail titled:
Fora De Serie (“Out of this world” in Portuguese)
It is a nod to the original 1940’s Trader Vic’s Mai-Tai (don’t think the pineapple/oj/grenadine mai-tai of the 80’s), but with a Brazilian spin. 
Created by our bartender Steve Garcia
Ingredients:
Aged & Young Cuca Cachaça
Fresh Lime Juice
House-made Tangerine Cordial
House-made Cashew Orgeat
Garnished with Fresh Mint
Saude!
We are featuring a new specialty cocktail to beat the summer heat.
After it’s success at 100Eats|100Days’ PigOut Festival we are presenting the house made cocktail titled:
Fora De Serie (“Out of this world” in Portuguese)
It is a nod to the original 1940’s Trader Vic’s Mai-Tai (don’t think the pineapple/oj/grenadine mai-tai of the 80’s), but with a Brazilian spin. 
Created by our bartender Steve Garcia
Ingredients:
Aged & Young Cuca Cachaça
Fresh Lime Juice
House-made Tangerine Cordial
House-made Cashew Orgeat
Garnished with Fresh Mint
Saude!
We are featuring a new specialty cocktail to beat the summer heat.
After it’s success at 100Eats|100Days’ PigOut Festival we are presenting the house made cocktail titled:
Fora De Serie (“Out of this world” in Portuguese)
It is a nod to the original 1940’s Trader Vic’s Mai-Tai (don’t think the pineapple/oj/grenadine mai-tai of the 80’s), but with a Brazilian spin. 
Created by our bartender Steve Garcia
Ingredients:
Aged & Young Cuca Cachaça
Fresh Lime Juice
House-made Tangerine Cordial
House-made Cashew Orgeat
Garnished with Fresh Mint
Saude!

We are featuring a new specialty cocktail to beat the summer heat.

After it’s success at 100Eats|100DaysPigOut Festival we are presenting the house made cocktail titled:

Fora De Serie (“Out of this world” in Portuguese)

It is a nod to the original 1940’s Trader Vic’s Mai-Tai (don’t think the pineapple/oj/grenadine mai-tai of the 80’s), but with a Brazilian spin. 

Created by our bartender Steve Garcia

Ingredients:

Aged & Young Cuca Cachaça

Fresh Lime Juice

House-made Tangerine Cordial

House-made Cashew Orgeat

Garnished with Fresh Mint

Saude!

Happy Cinco De Mayo, from our Mesa to yours.
Chorizo FondueHouse made ChorizoPotatosMelted Mozzarella Cheese Topped with Tomatoes, Celery and Parsley 
El Diablo Rojo Craft CocktailCilantroDash of Fee Brothers Orange Bitters1.5oz of Heradura Tequila .25 oz of CointreauSqueezed LimeFresh Agave SyrupMuddled Red Jalapeño
General Lorencez2oz of Heradura Tequila  Bittermens Tiki BittersCinnamon Dusted OrangeVictoria Cerveza  

(Taken with Instagram at Mesa) 
Happy Cinco De Mayo, from our Mesa to yours.
Chorizo FondueHouse made ChorizoPotatosMelted Mozzarella Cheese Topped with Tomatoes, Celery and Parsley 
El Diablo Rojo Craft CocktailCilantroDash of Fee Brothers Orange Bitters1.5oz of Heradura Tequila .25 oz of CointreauSqueezed LimeFresh Agave SyrupMuddled Red Jalapeño
General Lorencez2oz of Heradura Tequila  Bittermens Tiki BittersCinnamon Dusted OrangeVictoria Cerveza  

(Taken with Instagram at Mesa) 
Happy Cinco De Mayo, from our Mesa to yours.
Chorizo FondueHouse made ChorizoPotatosMelted Mozzarella Cheese Topped with Tomatoes, Celery and Parsley 
El Diablo Rojo Craft CocktailCilantroDash of Fee Brothers Orange Bitters1.5oz of Heradura Tequila .25 oz of CointreauSqueezed LimeFresh Agave SyrupMuddled Red Jalapeño
General Lorencez2oz of Heradura Tequila  Bittermens Tiki BittersCinnamon Dusted OrangeVictoria Cerveza  

(Taken with Instagram at Mesa) 

Happy Cinco De Mayo, from our Mesa to yours.

Chorizo Fondue
House made Chorizo
Potatos
Melted Mozzarella Cheese 
Topped with Tomatoes, Celery and Parsley 

El Diablo Rojo Craft Cocktail
Cilantro
Dash of Fee Brothers Orange Bitters
1.5oz of Heradura Tequila 
.25 oz of Cointreau
Squeezed Lime
Fresh Agave Syrup
Muddled Red Jalapeño

General Lorencez
2oz of Heradura Tequila  
Bittermens Tiki Bitters
Cinnamon Dusted Orange

Victoria Cerveza  


(Taken with Instagram at Mesa)