Every year on March 17th we celebrate St. Patricks Day. This year it landed on a Friday… The rest is history and green beer. Enjoy all the photos from St. Paddys day in 3 full photo galleries.
By Angelo Orona
You’ve probably noticed that when it comes to beer, Albuquerque is becoming a player on the national craft beer scene. We have a strong tradition of top notch breweries and the awards keep rolling in. From making TOP Beer City lists to raking in medals at this year’s Great American Brew Fest, Albuquerque breweries are putting the Duke City on the map. I say this is a cause for celebration and there’s no better way to do it than to lift a glass with your friends on the most celebratory evening of the year.
If you’re like me these days, craft beer is the way to go for any well intentioned celebration. Here’s the liquid breakdown of my suggestions for a successful New Year’s Eve.
You’re probably starting to think about your game plan for the night. Maybe you’ll hit a couple spots or camp out at one of the casino or hotel parties. May I suggest Nob Hill? At this pensive moment, it’s best to keep it mellow and start off with something crisp and invigorating. La Cumbre’s BEER is a good choice here. At 4.7% ABV and 23 IBUs (International Bitterness Units) this is the perfect beer to drink while you iron your bow tie or pencil on your eye brows. It sets the stage for the night. It’s approachable and well made, the perfect aperitif.
Now you’re out the door and ready to grab a bite to the set the foundation for the night. I suggest stopping by Bosque Brewing Company’s Nob Hill Public House if you’re going for something informal. The menu is great but you’re really here for the beer. If you’re in the mood for something more hop forward, try Bosque IPA (6.5% ABV, 90 IBU). Tropical and citrus hop character are the stars of the show.
In the mood for something more exotic? You’ve probably seen one of your friends wearing a t shirt with a pink saddled, bucking elephant and wondered what the hell it was? Well, that’s Elephants on Parade (5.5% ABV, 12 IBU) and it would be a great choice here as well. EOP is basically a beer fruit smoothie. Cranberry, cherry and raspberry add its distinctive pink hue.
Now it’s time to take it up a notch. Take in the NYE sites and walk on down to Matanza Beer Kitchen. Matanza has a massive selection of local craft beers, but we’re only after the best. I would suggest we switch gears and go dark here. Sierra Blanca’s Whiskey Stout (11% ABV, 20 IBU) is a good choice. Deep, rich and complex bourbon notes intermingle with cherry and oak for a great beer that satisfies the senses. You might want to get an appetizer here too, you’ll be glad you did.
Find a clock somewhere and start staring. At his point, you can also try to read Kathy Griffin’s lips and imagine what she is saying that is making Anderson Cooper demonstrate every facial expression known to man. You should be finished with your last beer by now and preparing for the beer you’ll have in your hands at the stroke of midnight. Who knows where you are at this point, but if you can find it, you want to order something effervescent and dry. We’re thinking champagne here. A saison or Belgian Golden Strong Ale is a good choice if you can find one. I’d make some suggestions here, but the idea is for you to spread your wings and fly now. It’s going to be 2017 in a couple minutes after all, shouldn’t this be the year that you resolve to know more about beer than all your friends?
Start your count down from 10. The idea is to scream louder and more obnoxiously than anyone in your vicinity. Made it to midnight? Great, give your sweetheart a smooch, down the last of that beer you ordered 15 minutes ago and hum along to Auld Lang Syne like it’s nobody’s business.
12:09a.m. January 1, 2017
Order an Uber and start contemplating what your life will be like in 2017. Resolve to learn more about beer, to contribute to your community or hit those personal goals you’ve been putting off.
Now, enough with the self-reflection, you have to get to bed. After all, you have a brewery yoga session to attend in the morning.
Angelo Orona is the president and owner of Craft King Consulting LLC, a craft beer consultancy. He is an avid craft beer enthusiast and Certified Cicerone®.
Every Friday night Nob Hill Bar and Grill turns the grills down and gets turned up with music from local djs and awesome drink specials. Find more images from Nob Hill Bar and Grill HERE.
The annual Route 66 Summerfest was on Saturday, July 16, 2016 from 2-10:30 p.m. on Central Avenue. The day was filled with live music and entertainment, the Route 66 Summerfest Car Show, Neon Cruise, free kids’ activities at the Kids’ Zone and Youth Central, food trucks, the Mother Road Artisan Market, Cork & Tap (beer and wine garden) and more! Enjoy all the photos and video!
Photos by Martin Saenz and Andrea Sanchez
1. The ambiance. From the moment you pull up and catch a glimpse of this restaurant the contemporary and modern design will appeal to you. With brick walls that give the place a metropolitan look and the giant fish tank hanging from the ceiling which adds a touch of originality, the decor is just flat out awesome. The retractable garage doors that separate the dining room from the patio are equally attention grabbing.
2. The bar. Wow… When you envision specialty hand-crafted cocktails and a jaw-dropping lineup of craft beers, this is the place your dreams will take you to. The new owner, Nicole Kapnison, has a passion for craft beer which is made evident by the impressive list of delicious beers she has put together. Whether it’s a super creative cocktail or a hard to find beer, you’re looking for, get down to the bar at Nob Hill Bar & Grill to find something different and exciting!
3. The new Owner: Nicole Kapnison. To be clear, Nob Hill Bar & Grill has always been a good place to drink and dine but with Nicole up to bat, the establishment as a whole has been elevated to a new level. From the aforementioned new beer and cocktail list to the new menu, one thing is very clear, this place has gone from a good place to eat to an absolutely fantastic restaurant & bar to see and be seen, any day of the week.
4. The Executive Chef: Philip Roybal. Having had the pleasure of watching this man whip up a few dishes on the line in his immaculate kitchen I can tell you, this guy can throw down! Chef Roybal cooks with flair and a passion that shines through every single dish. It doesn’t matter if he is cooking a signature entrée, or something as simple as a salad, his love and desire to please your taste buds is inspiring and can be tasted in every bite.
5. The ‘This Ain’t Yo Mama’s Meatloaf’. I’m just going to come right out and say it, this is my favorite thing on Chef Roybal’s menu without hesitation. In fact, this is arguably the very best Meatloaf I have ever had in my entire life! A really cool side note is that Chef Philip uses 100% New Mexico raised beef for this dish. As if that isn’t enough, he stuffs it with Mozzarella Cheese and wraps it in BACON! Applewood Smoked Bacon to be exact. Served with Garlic Mashed Potatoes, fresh vegetables and a delicious Shallot Gravy this dish is the perfect meal anytime.
6. The service. Most would agree that the service at a restaurant can make or break the experience. Nob Hill Bar & Grill is the type of establishment which puts forth a highly commendable level of effort to ensure that each and every guest has the best service possible. From the second you walk into the restaurant you will encounter some of the best hospitality The Duke City has to offer. No request is too large at Nob Hill Bar & Grill. I thoroughly enjoyed the service and I am sure that you will too.
7. The freshness. Everything about this place has a bright fresh appeal to it and to me, quite frankly, that’s an exciting quality to encounter in a restaurant. It all sparkles, the walls, floors, and booths, it’s all so clean that you just want to sit there for as long as possible and soak it all in. That is a huge deal at eateries and it was very refreshing to see Nob Hill Bar & Grill at the top of the list of places I eat at that are extremely fresh and clean.
8. The support of local business. Whether it’s sourcing his vegetables, his meats or even baking his own breads, Executive Chef Philip Roybal goes to great lengths to ensure that your meal is as local as possible. It’s very important for Chefs to support their local farmers and butchers as much as they can because nothing builds a community better than when you support a local restaurant who supports their local farms. Practices such as this are what make a city as close knit as Albuquerque is.
9. ‘The Dirty Burger’. They tricked me into this one, and boy am I glad they did! I had just finished up sampling a bunch of Chef Roybal’s tasty cuisine when out walked Nicole with this HUGE beastly thing they call “The Dirty Burger” which consists of their own house blended beef patty, topped with Chile Con Queso, Chile, Frizzled Onions, Bacon, Beeronaise and Fried Egg! As full as I was I couldn’t help but take one giant bite out of it and that was when I tapped out! Juicy, full of flavor and flat out fun is what comes to mind when I think of this burger.
10. The overall presence, and contribution, in the city. I really feel like this place gets it right. From A to Z what Nicole Kapnison and Chef Philip Roybal are creating is a real winner. With the comfort of their guests at the forefront of their decision-making process, it’s no surprise to see them achieving as much success as they have. Nob Hill Bar & Grill brings a fresh, exciting and innovative approach to the Duke City dining scene and as a result, the entire industry benefits. Whether it’s going in for a quick bite to eat for lunch, going in for a fantastic alcoholic beverage or sitting down for an extended dinner, you are sure to have a great experience from beginning to end. I know I did. Hats off to a job well done.
Check out the video below to see Chef Marc Quiñones in action at Nob Hill Bar & Grill!