Brassica was started as the first brick and mortar restaurant from the Whisk Pop Up group. Our passions begin with locally sourced, creative food and beverage, served in a laid back and friendly atmosphere. But our staff is the true heart and soul of the Brassica experience. The 4 co-owners: Jeremy Kean – executive chef, Philip Kruta – co-chef and designer, Noah Todoroff- beverage director and GM, and Rebecca Kean – operations manager. We are so proud to be the parents of our lovely family and to operate in such a wonderful neighborhood.
Hip, buzzy cafe with gourmet java & pastries by day & Euro-style meals, plus cocktails, by night. Based on 969 reviews, the restaurant has received a rating of 4.7 stars. Price $$
✔️ Dine-in ✔️ Curbside pickup ✔️ No-contact delivery
Address:
3710 Washington St, Jamaica Plain, MA 02130
Phone: (617) 477-4519
Social Profile: 
Hours
| Monday
(Labor Day)
|
Closed |
| Tuesday | Closed |
| Wednesday | 5–10 PM |
| Thursday | 9 AM–2 PM, 5–10 PM |
| Friday | 9 AM–2 PM, 5–10 PM |
| Saturday | 10 AM–2 PM, 5–10 PM |
| Sunday | 10 AM–2:30 PM |
Menu
| Dinner Takeout | |
| BK Beets with yogurt, pistachio, & garlic confit contains: gluten, dairy, nuts, allium |
$13.00 |
| BK Brussels our famous brussels, fried & dressed in maple umeboshi (maple & salted plum ferment) miso, lemon, & chili oil. contains: nightshade, stone fruit, & soy |
$14.00 |
| Jordie Salad jordan’s salad of the day! soy-cured watermelon, sugar snap peas, fennel, queso fresco, pickled shallots, sunflower seeds, honey white balsamic vinaigrette! contains: gluten, dairy, soy |
$15.00 |
| Cachapa house nixtamalized oaxacan corn cachapa stuffed with pork x.o. & covered in huancaina & queso fresco contains dairy, allium, pork, fin fish |
$16.00 |
| Koji Risotto our lovely and beautiful koji risotto with parmesan shoyu, and more parmesan! gluten free & celiac safe |
$21.00 |
| Roasted Rye Pancakes fresh milled rye from anson mills, layered with egg jam and taleggio cheese, and covered with maple umeboshi and benne seeds |
$17.00 |
| Bone Marrow Lo-Mein house extruded lo mein and with bone marrow, shallot, basil, sesame, & black vinegar! *CAN BE VEGETARIAN! |
$25.00 |
| Fried Sweet Rice with fresh & fermented veg, chili jam, & bubu arare contains: allium, soy, egg, sesame |
$21.00 |
| BK Fried Chicken | $17.00 |
| BK Fried Tofu | $17.00 |
| BK Crispy Chicken Sandwich Our beautiful fried chicken stacked between homemade brioche with pickled green tomato and honey. ALLERGENS: dairy, gluten, allium |
$13.00 |
| Chicken Bites & Frites | $10.00 |
| Kids Grilled Cheese | $4.00 |
| BK Fries & Aioli | $7.00 |
| Cafe Beverages | |
| Drip Coffee 12oz | $3.00 |
| Red Eye 12oz hot coffee with a shot of espresso |
$3.75 |
| Cafe Au Lait 12oz | $3.25 |
| Latte 12oz | $4.25 |
| Cappuccino 8oz | $3.75 |
| Mocha 12oz | $4.50 |
| Americano 12oz | $3.70 |
| Maple Bosh Latte | $5.50 |
| Double Espresso 1.5oz | $2.75 |
| Cortado | $3.25 |
| Chai 12oz | $4.25 |
| London Fog | $4.00 |
| Hot Chocolate 12oz | $3.75 |
| Steamed Milk | $3.25 |
| Hot Tea | $2.75 |
| Coffee Refill | $1.00 |
| Cold Brew 20oz cold brew |
$4.25 |
| Iced Red Eye | $5.00 |
| Iced Americano | $3.75 |
| Iced Latte 20oz iced latte! choose your milk…wisely! |
$4.75 |
| Iced Mocha | $5.00 |
| Iced Maple Bosh Latte | $6.00 |
| Iced Chai | $4.75 |
| Iced Tea | $3.50 |
| Bottled Water | $1.75 |
| English Breakast | $2.50 |
| Earl Grey | $2.50 |
| Spicy Chai | $2.50 |
| Golden Green | $2.50 |
| Ginger Lemon | $2.50 |
| Red Zen | $2.50 |
| Chamomile | $2.50 |
| Pastries/Sweets | |
| Chocolate Sprinkle Donut | $4.25 |
| Hojicha Caramel Donut | $4.25 |
| Vanilla Sprinkle Donut | $4.25 |
| Matcha Donut | $4.25 |
| Brown Butter Donut | $4.25 |
| Roasted Cherry Donut | $4.25 |
| Apricot Donut | $4.25 |
| Tiramisu Donut | $4.25 |
| Brunch Takeout | |
| Egg And Cheese Sando fried egg, cheddar, aioli, on brioche & add your choice of protein! Contains: dairy, allium, egg, nightshade, gluten Can be Gluten Free |
$5.50 |
| Tower Street fried egg, veggie sausage, pickled tomato, aioli, & greens on house made brioche. Contains: dairy, allium, egg, nightshade, gluten, soy CAN NOT BE GLUTEN FREE! |
$9.50 |
| BK Brussels our famous brussels, fried & dressed in maple umeboshi (maple & salted plum ferment) miso, lemon, & chili oil. contains: nightshade, stone fruit, & soy |
$14.00 |
| Corn Cachapa with cheese & sauce huancaina Can be GF without huancaina |
$14.50 |
| Bean And Cheese Pupusa | $15.00 |
| Biscuits & Gravy | $19.00 |
| Mushroom Omelette | $16.00 |
| French Toast with braised apricots, maple streusel, tonka creme anglaise |
$16.00 |
| Brunch Fried Rice brown butter, mushrooms, hollandaise GF, can be dairy free |
$16.50 |
| Chicken & Waffles gluten, dairy, nightshade, allium, stone fruit. can do SOS. solo waffle separate button. |
$19.00 |
| BK Fried Chicken | $17.00 |
| BK Crispy Chicken Sandwich Our beautiful fried chicken stacked between homemade brioche with pickled green tomato and honey. ALLERGENS: dairy, gluten, allium |
$13.00 |
| Biscuit With Honey | $7.00 |
| Side Hot Sauce | $2.00 |
| Side Of Bacon | $4.50 |
| Side Of Sausage | $4.50 |
| Side Of Veggie Sausage | $6.00 |
| Side Of Fried Chicken | $7.00 |
| ALCOHOL | |
| Meguro #1 rye whiskey, lime, ginger, vanilla, and spirulina! at this point its a BK classic! pour over ice and party! |
$14.00 |
| Gray Gardens mezcal, lavender, elderflower, lime, & orange blossom! |
$14.00 |
| For The Birds reposado tequila, pineapple, coconut, lemongrass, cold brewed punt e mes, & chamomile. SHAKE THIS SH!T UP, |
$16.00 |
| Backyard Martini gin, nasturtium, coriander, & vermouth |
$15.00 |
| In The Pits rum, blackberry, lemon, avocado pit orgeat, hot honey, & mango bitters contains nightshades |
$16.00 |
| Dead Ramones black sesame averna, scotch, apple brandy, & black apple bitters. POUR OVER ICE, STIR, ENJOY |
$15.00 |
| Brian Smith “Oyster River Winegrowers – Morphos” right up in warren maine, brian and his buddies have been making minimal intervention wines and ciders since 2007! working primarily with hybrid varietals and apples that can survive our ever changing climate crisis, brian and the crew have delivered some consistently wonderful creatures from their small vineyard. morphos is a staple for oyster rivers – a petnat of seyval blanc and cayuga (two white hybrid varietals) with rippin bubbs, and a nice fresh & toasty taste! |
$60.00 |
| Alicia & Mark “Borachio – Pash Rash” mark, alicia, and their dog dude run this sweet little project in Carey Gully in the Adelaide Hills of Australia, sourcing from little organic vineyards scattered around the area. having started their career working for james erskine of jauma wines, whom we also love, alicia and mark recently set out to make light & playful wines with as little fuss as possible. pash rash made quite a splash for borachio – a thirst quenching pet-nat of direct pressed pinot noir, chardonnay, & savignin. this year however, like many other producers trying to cope with climate change, mark & alicia had a tough harvest. a wet spring left them with some not as great pinot noir and pinot gris, so they went with a more chardonnay dominant blend this year, but nonetheless, it rocks. super pink lemonade vibes and waaay too easy to drink. |
$50.00 |
| James & Fiona “Jauma – Fujisan” sparkling chenin blanc here from the one & only james erskine and fiona woods of jauma wines in the adelaide of australia! since 2010 james and fiona have paved a way for australian natural wines, gaining attention for the area, and assisting plenty of other growers and winemakers along the way. working with utmost respect for the land, james’ reputation for balanced, fun, well made wines remains strong as he continues to deliver stunning bottles like this. all direct pressed and bottled during active fermentation, fujisan is lively and zippy, but balanced with notes of herbs pears and apples. LAST BOTTLE IN HOUSE–CLAIM IT BEFORE SOMEONE ELSE DOES! |
$50.00 |
| Chad & Bree Stock “Limited Addition – Chenin Blanc” another one from the our friends chad & bree of limited addition in forest grove, oregon! with some super schooling in wine (bree has an MW & chad has a BA in enology) the couple have worked all over the california scene, from wineries to teaching somm classes to consulting. with limited addition, chad & bree get to not only handcraft their own wines, but invest back in their community. the two have dedicated to working hand in hand with farmers, helping transition vineyards to regenerative organic or biodynamic farming practices, and ensuring workers fair pay and better conditions. here is chad & brees second time working with chenin from the eola springs vineyard. all direct pressed fruit with only a small addition of sulfur at bottling, chad & bree deliver a super dry & crisp expression of chenin that is sure to have you smiling. |
$50.00 |
| Stephane Bannwarth “Laurent Bannwarth – Edelzwicker” pure, clean, alsatian beauty right here! founded in 1955 by stephane’s father laurent, stephane & his sister took the helm of this small winery in alsace, converting the property to biodynamic farming and sticking to the traditional wine making methods of their father. here is the alsatian white blend known as “edelzwicker” – a term which literally means “noble blend” – but grapes cant be noble, and anything that bases its importance in relation to “nobility” is simply carrying on traditions of white supremacy and patriarchy… so…. drop the noble. now the term just refers to a nice easy drinking blend of white grapes from alsace. and thats what we got here. it comes it liters, bring your own straw. |
$50.00 |
| Terah Bajjalieh “Terah – Vermentino” another one here for yall from the wonderful Terah Bajjaleih! Terah just began this project in 2020 when she lost her previous wine job when covid hit. a bay area native, terah grew up in hospitality, studying at the Culinary Institute in California, before finding her way to wine. she then dove in head first, working 13 harvests internationally in 5 years, becoming a somm, & consulting in the bay area. here she delivers a super textured expression of vermentino, sourced from Bench Hill (a biodynamic vineyard in clement hills) whole cluster pressed and spontaneously fermented in stainless steel before aging 5 months in concrete. mineral driven with a little sassy salinity! |
$60.00 |
| Avi Diexler “Absentee – Fish” WOWOWOWOW this is hands down one of the coolest expressions of roussanne we’ve tasted recently. working out of an old barn on a dairy farm in Point Reyes, California, Avi is not only an insanely talented winemaker, but also boasts a background in barrel making! this roussanne tasted like salted fruit sherry – slightly oxidative with some residual sugars in there that make this a ton of fun. try now before i drink it all. |
$60.00 |
| Nicolas, Santiago, & Bruno “Proyecto Nakkal – Anfora” three friends making tradional wines in the south of uruguay in canelones! nicolas, santiago, & bruno do things the old fashioned way – taking old texts on georgian winemaking techniques and following along using their grapes in uruguay! a brand new project started in 2020, proyecto nakkal is the first project in the country focused exclusively on spontaneously fermented, minimal intervention wines. anfora is their skin-contact muscat ottonel – hand selected whole clusters given a 7 day carbonic maceration before being foot-stomped and transferred to a sealed amphora to rest outside over the winter. |
$60.00 |
| Summer Wolff “Summer Wolff – Ette” summer wolff is in the house with a knock out 9 day skin-contact expression of fun little piedmontese white grape baratuciat! summer got her start working in restaurants in south carolina and then new york city, eventually working in marketing for a tuscan winery and findering her way to italy. her husband runs the insanely delightful Iuli winery, and as of 2021 summer began making her own wines as well, working off about 5 acres of land in piedmont. ette is spontaneously fermented in cement, left unfined and unfiltered, & bottled with only a small addition of sulfur. |
$60.00 |
| Iole Rabasco “Vini Rabasco – Cancelli Rosato” always happy to have iole’s wines in the house! right in the heart of abruzzo, iole rabasco farms her families 3.5 hectares of olive trees and vines, most of which are entirely montepulciano. (except two rows of trebbiano) iole’s farm has never been treated with chemicals, and she continues this practice in the cellar, crafting some of the most pure & exciting expressions of the grape we’ve seen. this rose is 100% montepulciano from 40yr old vines, spontaneously fermented in stainless steel, and bottled with zero additions. vibrant red currant with a super smooth finish. iole proves once again her status as the montepulciano pro. |
$60.00 |
| Aaron & Cara “Frenchtown Farms – Cecelia Rose” aaron & cara are back baby! inspired by the wines of clos saron, aaron and cara began their winemaking journey in north yuba with the help of gideon (clos saron’s winemaker) gaining access to the previously cult owned renaissance vineyard. *google fellowship of the friends – we cant get into it right now* a super fun co-ferment of syrah, sauv blanc, and grenache : the sauv blanc is foot-stomped, and then “Syrah is direct pressed onto the skins and stems of the Sauvignon Blanc. They soak on the skins together for a few days, continuously adding Syrah and Grenache as it is picked and pressed until primary fermentation begins.” |
$60.00 |
| Joel & Eric “Las Jaras – Old Vine Rose” another one from joel & eric! a “classsy pink party wine” as the duo calls it, joel & eric set out each year to make a rose that is both fruity and savory & knock it out of the park here with this mostly zinfandel blend. old vines of zin and carignan from gary venturi’s vineyard just north of ukiah, with a tiny addition of vermentino from larry venturi’s block just across the street. a bone-dry light little rose with notes of lime, hibiscus, and green strawberries LAST BOTTLE IN HOUSE–GET IT BEFORE IT’S GONE! |
$50.00 |
| Florian Zaruba “Kristinus – Siller” coming to us from balaton, hungary, german born winemaker florian zaruba is at the heart of this little project near lake balaton. less than 10 years ago florian took over this almost 100 hectare estate, and quickly realized the need to move toward natural and sustainable farming and winemaking. he immediately began converting the property to biodynamics, integrating pastures, orchards, agricultural land, forests and animals to the vineyards. now certified biodynamic, florian has dedicated to “having the smallest possible ecological footprint and working as ally of nature.” siller is a light, super juicy expression of zweigelt, given just 36hrs of skin contact, & spontaneously fermented in stainless steel tanks! |
$50.00 |
| Evita & Stefano “Cantina Fermento – Rosso Del Pozzo” a brand new little winery from this cute couple in Orvieto! founded in 2019, evita & stefano left their jobs in marketing and insurance in milan, inspired by orvieto’s old wine history yet lack of modern natural wines. they settled down their young family and began from scratch – restoring an old barn on their property to become their winery, using the old cave like cellars below for aging. with the help of umbrian allstar danilo marcucci, evita & stefano began working with two tiny plots in the area and crafting some exciting new wines. rosso del pozzo is a 60/40 blend of sangiovese and montepulciano, spontaneously fermented with 7 days of skin contact. aged in fiberglass & bottled with no additions. |
$60.00 |
| Paula & Arnaldo “Chodin Param – Parra Libre” a super exciting new project out of the itata and bio bio valleys of chile where paula chodim param and her husband arnaldo batista collaborate with local growers of 100+ year old vineyards of pais and cinsault! with paulas background in agriculture and viticulture, the project focuses on sustainability and mutual aid : paula assists the growers in the fields, helping transition to organic or biodynamic practices, purchasing the grapes at fair prices and ensuring that they are investing in their local community. there is so much beauty to this project and only so few characters we’re allowed to use on here so – this is 100% pais, harvested by hand and destemmed, & fermented in open-top plastic bins with their skins. The skins are left to macerate in the finished wine for one week after fermentation, then the wine is racked to rest in stainless steel tank. Bottled without fining or filtering and with only a small addition of sulfur. |
$50.00 |
| Gabriel Dvoskin “Canopus – Malbec De Sed” a delicious little malbec here from the uco valley of argentina! gabriel’s love for wine began in the 90s while he was working as a journalist in france, leading him to take internships at wineries in the rhone. returning home in 2007, gabriel set out with a super specific vision – a cool site, suited for organic viticulture, with calcareous soils, to make his natural wines from. he found a spot in the southern end of the uco valley, planting 8 hectares of malbec and 2 of pinot noir in 2009, & opening Canopus the following year. malbec de sed is 91% malbec with a secret 9% chardonnay, hand harvested and fermented separately in concrete vats before being blended. much less aggressive than most argentinian malbecs, but still holding some wonderful spice and dark fruits. |
$60.00 |
| Tess & Niccolo “Piquenique – Pinotosh” another one! apple juice fermented on pinot noir skins from importer extraordinaire Tess Bryant & Coturri’s own Niccolo Cotturi! if you like fun ferments, grippy dry ciders, or freaky rose, try this one on for size! |
$50.00 |
| Dan, Joe, & Emily “RAS – Arkadia” drink your fruits! vinis vinifera isnt gonna last forever yall… fresh from our friends dan, joe, and emily of RAS wines in portland, maine, its sparkling wine made from one ingredient and one ingredient only: WILD MAINE BLUEBERRIES! all spontaneously fermented with zero additions, fining, or filtration, and undergoing secondary fermentation in bottle, arkadia is vibrant and savory, while remaining dry and light. take it to the beach, drink it with your ice creams, pop it open at the bbq! its bluebs yall! |
$45.00 |
| Raphael Lyon “Enlightenment Wines – Beequette” very excited to share with yall another beautiful non-vinifera wine from raphael and the team at enlightenment out of brooklyn, new york! raphael is originally from new mexico and was raised by an artist and an herbalist in hudson valley, new york. after graduating, raphael began experimenting with honey and fruit wines while farming his family homestead. he continued fermenting for fun, starting enlightenment in 2009 as new yorks first wine based CSA. at enlightenment they treat their honey very much like a natural wine producer would grapes: using high quality local ingredients, spontaneous fermentation, and extremely minimal intervention to craft their wines. beequette is spontaneously fermented wildflower honey, elderberries and lemon peel, – aged for a year in oak and naturally bottle conditioned for the bubbles we all love. |
$50.00 |
| Alice Jun “Hana Makgeolli – Hwaju” we’ve been waiting to share this with you & it’s finally available in mass! first & foremost what the heck is this milky madness?! welp! it’s makgeolli! a type of korean sool, its a fermented rice beverage made with rice and nuruk, a traditional korean yeast starter made of inoculated grains. we think alice makes some of the best most beautiful makgeolli we’ve ever tasted. alice started hana in 2020 in brooklyn after a few years of making small batch home brews for friends. they’ve been selling out batch after batch ever since, but are finally here with us! hwaju is the bottle that grabbed us immediately, made us literally laugh out loud, grab everyone we know, and pour them a taste. inspired by the traditional herbal and flower infused sools that can only be found in Korea, hwaju is a sayangju (4 stage fermented alcohol) made exclusively with organic medium grain white rice, organic sweet white rice, nuruk and filtered New York water. |
$50.00 |
| Tecate Lager | $4.00 |
| Gay – Golden Lager | $5.00 |
| Foam Brewers – Dead Flowers IPA | $8.50 |
| Proclamation – KDA DIPA | $9.00 |
| Finback – Fat Mango IPA | $9.00 |
| Japas – Matsurika Jasmine Pilsner | $7.00 |
| Hermit Thrush – Party Jam Blackberry Sour | $7.00 |
| Fonta Flora – Fuzzy Rhythm Wild Ale spontaneously fermented ale with strawberries & peaches from barber farm in concord n. carolina! |
$20.00 |
| Bad Seed – Dry Cider | $7.50 |
| Big Drop – Paradiso N/A IPA | $6.00 |
| Casamara Club – Como N/A Amaro Soda | $7.50 |
| Brunch Alcohol | |
| B.K Mary | $12.00 |
| Meguro #1 rye whiskey, lime, ginger, vanilla, and spirulina! at this point its a BK classic! pour over ice and party! |
$14.00 |
| For The Birds reposado tequila, pineapple, coconut, lemongrass, cold brewed punt e mes, & chamomile. SHAKE THIS SH!T UP, |
$16.00 |
| Gray Gardens mezcal, lavender, elderflower, lime, & orange blossom! |
$14.00 |
| Alicia & Mark “Borachio – Pash Rash” mark, alicia, and their dog dude run this sweet little project in Carey Gully in the Adelaide Hills of Australia, sourcing from little organic vineyards scattered around the area. having started their career working for james erskine of jauma wines, whom we also love, alicia and mark recently set out to make light & playful wines with as little fuss as possible. pash rash made quite a splash for borachio – a thirst quenching pet-nat of direct pressed pinot noir, chardonnay, & savignin. this year however, like many other producers trying to cope with climate change, mark & alicia had a tough harvest. a wet spring left them with some not as great pinot noir and pinot gris, so they went with a more chardonnay dominant blend this year, but nonetheless, it rocks. super pink lemonade vibes and waaay too easy to drink. |
$50.00 |
| Brian Smith “Oyster River Winegrowers – Morphos” right up in warren maine, brian and his buddies have been making minimal intervention wines and ciders since 2007! working primarily with hybrid varietals and apples that can survive our ever changing climate crisis, brian and the crew have delivered some consistently wonderful creatures from their small vineyard. morphos is a staple for oyster rivers – a petnat of seyval blanc and cayuga (two white hybrid varietals) with rippin bubbs, and a nice fresh & toasty taste! |
$60.00 |
| Chad & Bree Stock “Limited Addition – Chenin Blanc” another one from the our friends chad & bree of limited addition in forest grove, oregon! with some super schooling in wine (bree has an MW & chad has a BA in enology) the couple have worked all over the california scene, from wineries to teaching somm classes to consulting. with limited addition, chad & bree get to not only handcraft their own wines, but invest back in their community. the two have dedicated to working hand in hand with farmers, helping transition vineyards to regenerative organic or biodynamic farming practices, and ensuring workers fair pay and better conditions. here is chad & brees second time working with chenin from the eola springs vineyard. all direct pressed fruit with only a small addition of sulfur at bottling, chad & bree deliver a super dry & crisp expression of chenin that is sure to have you smiling. |
$50.00 |
| Avi Diexler “Absentee – Fish” WOWOWOWOW this is hands down one of the coolest expressions of roussanne we’ve tasted recently. working out of an old barn on a dairy farm in Point Reyes, California, Avi is not only an insanely talented winemaker, but also boasts a background in barrel making! this roussanne tasted like salted fruit sherry – slightly oxidative with some residual sugars in there that make this a ton of fun. try now before i drink it all. |
$60.00 |
| Stephane Bannwarth “Laurent Bannwarth – Edelzwicker” pure, clean, alsatian beauty right here! founded in 1955 by stephane’s father laurent, stephane & his sister took the helm of this small winery in alsace, converting the property to biodynamic farming and sticking to the traditional wine making methods of their father. here is the alsatian white blend known as “edelzwicker” – a term which literally means “noble blend” – but grapes cant be noble, and anything that bases its importance in relation to “nobility” is simply carrying on traditions of white supremacy and patriarchy… so…. drop the noble. now the term just refers to a nice easy drinking blend of white grapes from alsace. and thats what we got here. it comes it liters, bring your own straw. |
$50.00 |
| Terah Bajjalieh “Terah – Vermentino” another one here for yall from the wonderful Terah Bajjaleih! Terah just began this project in 2020 when she lost her previous wine job when covid hit. a bay area native, terah grew up in hospitality, studying at the Culinary Institute in California, before finding her way to wine. she then dove in head first, working 13 harvests internationally in 5 years, becoming a somm, & consulting in the bay area. here she delivers a super textured expression of vermentino, sourced from Bench Hill (a biodynamic vineyard in clement hills) whole cluster pressed and spontaneously fermented in stainless steel before aging 5 months in concrete. mineral driven with a little sassy salinity! |
$60.00 |
| Nicolas, Santiago, & Bruno “Proyecto Nakkal – Anfora” three friends making tradional wines in the south of uruguay in canelones! nicolas, santiago, & bruno do things the old fashioned way – taking old texts on georgian winemaking techniques and following along using their grapes in uruguay! a brand new project started in 2020, proyecto nakkal is the first project in the country focused exclusively on spontaneously fermented, minimal intervention wines. anfora is their skin-contact muscat ottonel – hand selected whole clusters given a 7 day carbonic maceration before being foot-stomped and transferred to a sealed amphora to rest outside over the winter. |
$60.00 |
| Vincent & Christian “Les Vins Pirouettes – Eros De Vincent” a project by Alsace’s own insanely talented Christian Binner! Binner started Les Vins Pirouettes to encourage local growers to make their own wines instead of selling off grapes to big companies. Guiding them along the way, Christian helps folks make wine, bottle, and bring it to market! This particular baby is by a person named Vincent Gross – a blend of Pinot Gris, Riesling, & Silvaner, hand-harvested, and macerated together for 25 days. Fermented in stainless steel, aged 8 months in barrels, & bottled with zero additions whatsoever, this beauty is an irresistible, tropical, easy drinking orange! |
$50.00 |
| Joel & Eric “Las Jaras – Old Vine Rose” another one from joel & eric! a “classsy pink party wine” as the duo calls it, joel & eric set out each year to make a rose that is both fruity and savory & knock it out of the park here with this mostly zinfandel blend. old vines of zin and carignan from gary venturi’s vineyard just north of ukiah, with a tiny addition of vermentino from larry venturi’s block just across the street. a bone-dry light little rose with notes of lime, hibiscus, and green strawberries LAST BOTTLE IN HOUSE–GET IT BEFORE IT’S GONE! |
$50.00 |
| Iole Rabasco “Vini Rabasco – Cancelli Rosato” always happy to have iole’s wines in the house! right in the heart of abruzzo, iole rabasco farms her families 3.5 hectares of olive trees and vines, most of which are entirely montepulciano. (except two rows of trebbiano) iole’s farm has never been treated with chemicals, and she continues this practice in the cellar, crafting some of the most pure & exciting expressions of the grape we’ve seen. this rose is 100% montepulciano from 40yr old vines, spontaneously fermented in stainless steel, and bottled with zero additions. vibrant red currant with a super smooth finish. iole proves once again her status as the montepulciano pro. |
$60.00 |
| Aaron & Cara “Frenchtown Farms – Cecelia Rose” aaron & cara are back baby! inspired by the wines of clos saron, aaron and cara began their winemaking journey in north yuba with the help of gideon (clos saron’s winemaker) gaining access to the previously cult owned renaissance vineyard. *google fellowship of the friends – we cant get into it right now* a super fun co-ferment of syrah, sauv blanc, and grenache : the sauv blanc is foot-stomped, and then “Syrah is direct pressed onto the skins and stems of the Sauvignon Blanc. They soak on the skins together for a few days, continuously adding Syrah and Grenache as it is picked and pressed until primary fermentation begins.” |
$60.00 |
| Florian Zaruba “Kristinus – Siller” coming to us from balaton, hungary, german born winemaker florian zaruba is at the heart of this little project near lake balaton. less than 10 years ago florian took over this almost 100 hectare estate, and quickly realized the need to move toward natural and sustainable farming and winemaking. he immediately began converting the property to biodynamics, integrating pastures, orchards, agricultural land, forests and animals to the vineyards. now certified biodynamic, florian has dedicated to “having the smallest possible ecological footprint and working as ally of nature.” siller is a light, super juicy expression of zweigelt, given just 36hrs of skin contact, & spontaneously fermented in stainless steel tanks! |
$50.00 |
| Paula & Arnaldo “Chodin Param – Parra Libre” a super exciting new project out of the itata and bio bio valleys of chile where paula chodim param and her husband arnaldo batista collaborate with local growers of 100+ year old vineyards of pais and cinsault! with paulas background in agriculture and viticulture, the project focuses on sustainability and mutual aid : paula assists the growers in the fields, helping transition to organic or biodynamic practices, purchasing the grapes at fair prices and ensuring that they are investing in their local community. there is so much beauty to this project and only so few characters we’re allowed to use on here so – this is 100% pais, harvested by hand and destemmed, & fermented in open-top plastic bins with their skins. The skins are left to macerate in the finished wine for one week after fermentation, then the wine is racked to rest in stainless steel tank. Bottled without fining or filtering and with only a small addition of sulfur. |
$50.00 |
| Evita & Stefano “Cantina Fermento – Rosso Del Pozzo” a brand new little winery from this cute couple in Orvieto! founded in 2019, evita & stefano left their jobs in marketing and insurance in milan, inspired by orvieto’s old wine history yet lack of modern natural wines. they settled down their young family and began from scratch – restoring an old barn on their property to become their winery, using the old cave like cellars below for aging. with the help of umbrian allstar danilo marcucci, evita & stefano began working with two tiny plots in the area and crafting some exciting new wines. rosso del pozzo is a 60/40 blend of sangiovese and montepulciano, spontaneously fermented with 7 days of skin contact. aged in fiberglass & bottled with no additions. |
$60.00 |
| Gabriel Dvoskin “Canopus – Malbec De Sed” a delicious little malbec here from the uco valley of argentina! gabriel’s love for wine began in the 90s while he was working as a journalist in france, leading him to take internships at wineries in the rhone. returning home in 2007, gabriel set out with a super specific vision – a cool site, suited for organic viticulture, with calcareous soils, to make his natural wines from. he found a spot in the southern end of the uco valley, planting 8 hectares of malbec and 2 of pinot noir in 2009, & opening Canopus the following year. malbec de sed is 91% malbec with a secret 9% chardonnay, hand harvested and fermented separately in concrete vats before being blended. much less aggressive than most argentinian malbecs, but still holding some wonderful spice and dark fruits. |
$60.00 |
| Tess & Niccolo “Piquenique – Pinotosh” another one! apple juice fermented on pinot noir skins from importer extraordinaire Tess Bryant & Coturri’s own Niccolo Cotturi! if you like fun ferments, grippy dry ciders, or freaky rose, try this one on for size! |
$50.00 |
| Dan, Joe, & Emily “RAS – Arkadia” drink your fruits! vinis vinifera isnt gonna last forever yall… fresh from our friends dan, joe, and emily of RAS wines in portland, maine, its sparkling wine made from one ingredient and one ingredient only: WILD MAINE BLUEBERRIES! all spontaneously fermented with zero additions, fining, or filtration, and undergoing secondary fermentation in bottle, arkadia is vibrant and savory, while remaining dry and light. take it to the beach, drink it with your ice creams, pop it open at the bbq! its bluebs yall! |
$45.00 |
| Raphael Lyon “Enlightenment Wines – Beequette” very excited to share with yall another beautiful non-vinifera wine from raphael and the team at enlightenment out of brooklyn, new york! raphael is originally from new mexico and was raised by an artist and an herbalist in hudson valley, new york. after graduating, raphael began experimenting with honey and fruit wines while farming his family homestead. he continued fermenting for fun, starting enlightenment in 2009 as new yorks first wine based CSA. at enlightenment they treat their honey very much like a natural wine producer would grapes: using high quality local ingredients, spontaneous fermentation, and extremely minimal intervention to craft their wines. beequette is spontaneously fermented wildflower honey, elderberries and lemon peel, – aged for a year in oak and naturally bottle conditioned for the bubbles we all love. |
$50.00 |
| Alice Jun “Hana Makgeolli – Hwaju” we’ve been waiting to share this with you & it’s finally available in mass! first & foremost what the heck is this milky madness?! welp! it’s makgeolli! a type of korean sool, its a fermented rice beverage made with rice and nuruk, a traditional korean yeast starter made of inoculated grains. we think alice makes some of the best most beautiful makgeolli we’ve ever tasted. alice started hana in 2020 in brooklyn after a few years of making small batch home brews for friends. they’ve been selling out batch after batch ever since, but are finally here with us! hwaju is the bottle that grabbed us immediately, made us literally laugh out loud, grab everyone we know, and pour them a taste. inspired by the traditional herbal and flower infused sools that can only be found in Korea, hwaju is a sayangju (4 stage fermented alcohol) made exclusively with organic medium grain white rice, organic sweet white rice, nuruk and filtered New York water. |
$50.00 |
| Graft – The Whole Bush Blueberry Cider | $10.00 |
| Tecate Lager | $4.00 |
| Japas – Matsurika Jasmine Pilsner | $7.00 |
| Foam Brewers – Dead Flowers IPA | $8.50 |
| Proclamation – KDA DIPA | $9.00 |
| Finback – Fat Mango IPA | $9.00 |
| Hermit Thrush – Party Jam Blackberry Sour | $7.00 |
| Fonta Flora – Fuzzy Rhythm Wild Ale spontaneously fermented ale with strawberries & peaches from barber farm in concord n. carolina! |
$20.00 |
| Bad Seed – Dry Cider | $7.50 |
| Big Drop – Paradiso N/A IPA | $6.00 |
| Casamara Club – Como N/A Amaro Soda | $7.50 |
| RETAIL | |
| Ethiopia Light Roast Whole Beans | $13.00 |
| Fazenda Blend Whole Beans | $13.00 |
| Cold Brew Whole Beans | $14.00 |
| Guatemala Medium Dark Roast Whole Beans | $13.00 |
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Menu Photos
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Order and Reservations
Reservations: brassicakitchen.comopentable.com
Reviews
Sophie Brown
I’ve really enjoyed everything I’ve eaten here. Ambiance is nice. Backyard vibes for the patio.
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Kean H
Everything is great here, but I thought it was over priced for what you get. Plus there’s a mandatory 23% tip added to the bill.
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Ryan
It was a wonderful dining experience. Everything was thoughtfully put together and was delicious. The ceviche was outstanding along. The fried chicken was also very good (get the tiger milk hot sauce)
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John Paul “JP” Kruszewski
Booked a dinner reservation for my birthday. Reservations were super easy and even though I showed up slightly late because of transit delays there was still a choice of a bar or table for me. The staff was incredibly friendly and helpful. I tried a number of drinks and they were all excellent. I got the beets, koji risotto and fried chicken and it was plenty for me. All were excellent and I would recommend even the beets which historically haven’t been my favorite vegetable. I got tonka bean ice cream for dessert which was an excellent cap to an excellent meal. Certainly one of the top dinners I’ve had in Boston. 100% will return. The location is also excellent being right next to Forrest Hills.
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Benjamin Liu
Great restaurant great prices. Wait staff was very kind and polite. We got the chicken and waffles and pupusa for breakfast/brunch. We also made a reservation ahead of time which was a great idea! Hoping to come back again in the future.
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Anthony Cozier
If you are looking for a great spot, great people, great service and of course GREAT FOOD that changes frequently but remains AWESOMR, this is the place! The ambiance is small, loud and cozy.
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Katie Frank
If I could give this 10 stars I would. The food was absolutely phenomenal. I have celiac and I need to eat fully gluten free and I felt safe here. They marked up their normal menu with all of the naturally gluten free items I could eat, which was about 80% of the menu including desserts. It was delicious and made even better by being allergen friendly.
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Marco Mottinelli
We decided to try this place based on the good reviews and I have to say we were not disappointed. The brunch menu was somewhat limited but it compensated with quality. We were four people, each of us ordered something different, and everyone was very pleased with their order. I haven’t tried my friends order as I cannot eat spicy food but my omelette was great. Soft and cooked to the right point. The flavours we’re rich but carefully balanced. It was a real pleasure.
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Jacob Williams
Chicken was dark meat from chicken thigh, which was not denoted on the menu. As such, food was inedible to me. Others would really like it but for picky meat eaters, be wary!!!
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Zherui Guo
Nice cozy tapas place. Food are good and really flavorful. Good portion is smaller than expected. Finding parking can be challenging.
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