One of our favorites Is back on tap: B.F.M. √225 Saison, a masterful, funky saison from the Swiss barreling and bl… https://t.co/Z9aWOHV8mg
We love you too, friend. We’re seating singles, doubles, or whatever-number-makes-you-happy of all sexes, genders, orientations, and identities this Valentine’s Day and every night we’re open (...but tonight we DO have chocolate-caramel ice cream in a customized cup from our pastry chef @dianne_de along with demands of “sides of whiskey” from our Executive Chef @jamilkabm)
Max Stein Presents: the Bearcat.
Next Saturday, February 23rd, join us to celebrate the five year anniversary of The Independent, a place that is, as the good doctor of journalism would have put it, “too weird to live; to rare to die.”
In our annual tradition, we’ll trash the place to resemble a gonzo-fueled hotel room at the Mint Hotel. We’ll be tapping bar top gravity kegs of Kolsch and Pilsner, have a special room service menu from the demented minds of @jamilkabm and @raf83l_pgh, and, of course there will be Singapore slings with mescal on the side. As your attorney, we advise you to attend. -.-
Let’s get weird, Pittsburgh.
A lot has happened in craft beer since 2006, but you’re still going to be hard pressed to find a better imperial stout than @deschutesbeer The Abyss. On tap now.
We call it the “Fried Chicken Bucket,” but we really use a (very big) plate. Either way, it’s a whole Amish chicken with fixins’ for two and we’ll be darned if it doesn’t go just great with some Blanc de Blanc sparkling wine. Come check out Chef @jamilkabm’s winter menu this weekend!