New Riff's Popup "Riff Top" Rooftop:

What do you even say about 2020 at this point? It’s undoubtedly the weirdest year we’ve experienced, ever.

Mask Game On-Brand

All my races are cancelled or moved to virtual events (though I did manage to barely squeak in a marathon in Little Rock in March), I’m singing karaoke on the balcony with an online app (sorry neighbors), and David’s sporting a very impressive quarantine hairstyle.

We’ve been extra vigilant because David is in the high-risk category as a transplant recipient under immunosuppression — indoor dining and socializing is absolutely out of the question — and we’ve got a nice mask collection in progress.

Our abundant caution means that very few opportunities to get out meet all of our criteria, so when I got a very thoughtful PR pitch (always appreciated as a fellow marketer) about the rooftop situation at New Riff, we discussed it and decided to visit.

In the interests of multi-tasking, we were overdue for a Party Source trip anyway. Side note: we highly recommend the online ordering and curbside pickup option at the Party Source. It’s quick, easy, and if you don’t see something in the online catalog, a quick call will usually turn it up.

New Riff’s “Riff Top” has a simple, but thoughtful setup. There are no reservations. It’s a first come, first serve, model, with limited and carefully controlled capacity. Plexiglass barriers, social distancing markers and hand sanitizer are plentiful. Names and contact information are taken at the door for potential tracing needs.

We staked out a spot at the far (far) end of the rooftop, scanned the menu from a QR code on a table tent, and went about ordering some beverages and dips.

I wanna be ... where the people aren't

We started with New Riff’s version of a tiki classic, the Painkiller, dubbed “Everybody Hurts.” If you don’t like bourbon, this is the cocktail for you. Sweet and fruity, this reminded us of one of our favorite punches to make at parties.

Remember parties???

I also sampled the Kentucky Mule, which is a fairly potent potable, so recommend letting the ice melt a bit in this one to enjoy fully.

David also tried the Okey Dokey Artichokey, made with artichoke infused New Riff gin, Cocchi Americano and Cynar artichoke liqueur.  This Negroni-style cocktail was refreshing with a pleasantly heavy bitterness that worked well with the snacks.

Dips are served with a variety of Blue Oven offerings — focaccia, pretzels and chips — all up to the usual high Blue Oven standard. David liked the pimento cheese dip the best, while I preferred the sun dried tomato tapenade. The spinach and artichoke dip was also solid, and the most scoopable with the chips. We also appreciated that everything was dated with the day it was made.

While we were on the rooftop, staff regularly were making rounds to commonly touched surfaces, disinfecting door handles while keeping their distance from patrons. Everyone wore gloves and masks (the RIGHT way, over their noses) the entire time and were very conscious of giving us plenty of space when bringing us our drinks or taking our orders.

Is this situation normal? No. But then again, this year isn’t either. It’s like a Cards Against Humanity deck version of Jumanji. We sincerely appreciated the chance to get out for the first time in (quite literally) months and the care and attention to detail New Riff has put into keeping guests and staff safe. So place a curbside pickup for some quarantine provisions, mask up, and check out the Riff Top! It will be open Friday and Saturdays through July, and if you like the cocktails you try, they even have larger formats to-go.

Enjoy some views with your booze

Beer and Burgers: Goose Island:

David and I went last Thursday to Party Source for beers and burgers. We made sure to sit in the sun on the north side so I would be nice and warm.

and right next to the poison!

David and I had all but two of the beers before, the Summertime ale and the Oatmeal stout.

Featured beers: the 312 (4.2 ABV), the Goose Island IPA (5.9 ABV) the Oatmeal stout (5.1 ABV) Summertime (4.2 ABV) and Matilda (7.0 ABV).

David and I were smart this time and went back to the beer section to pick up a four pack of Matilda, which we flash chilled and brought to the table. I have a bottle opener on my keychain, like a beer boy scout. I’m always prepared.

The interesting thing was that the Matilda we purchased was 2008 and the samples were from the 2009 batch, enabling us to compare the two. Last year’s batch had more alcohol and harsher flavors, and this years showcased the banana flavors and was more mellow.

312

David and I liked the 312, which we had before. The IPA was OK. The oatmeal stout was nice and balanced. But…

I did not like the summertime ale. Blech.

We were excited to see Eddie Anderson from Goose Island again. We first met him at the Beer and Cheese tasting at Catskeller. He’s very friendly and knowledgeable, and we spent a good deal of time talking to him after he spoke about aging IPA’s and the Matilda batches.

I lamented that the Imperial IPA was not available in bottles. The reason for that, he stated, was that the hops started to drop off so quickly, and when people purchased it they were very confused and thought they got a bad batch.

Eddie!

And there was music. He had a request list. I was very tempted to request “Why don’t we get drunk” by Jimmy Buffet, but I restrained myself.

The burger was a “pub burger” inspired, served on a toasted English muffin with cheese and pepperoni. I really liked the English muffin idea.

And do you see those, on the left? Those pickles? They are the best. Pickles. Ever. After we were finished I tracked down the chef and asked him what they were. He showed me that they were Tony Packo’s sweet and hot pickles, and I picked up a jar. I ate some more when I got home. Just pickles on a plate. They’re that good.



We attended last nights Beers and Burgers, featuring Belgium last night and had a great time. The mysterious waffle man made an appearance, which was very welcome. More to come on that once I import, edit and upload the pictures.
This weekend is the Flying Pig, which runs right by our apartment. Good luck to all the participants!

Beer and Burgers, BBC Brewing:

We attended the inaugural "Beers and Burgers" at the Party Source last Thursday. Last week, the BBC brewery was represented, with a special “hot brown” burger served.

So here’s the deal. Outside on the patio, $15 per person, five samples of beer (around 2-3 oz) and a special burger. Possible raffles and prizes, possible live music. If you wanted to make reservations (like we do) and view the schedule, it can be found on the Party Source’s website.

We got our first sample, the dunkelweizen, (5.0 ABV) which had just finished brewing yesterday from a special keg that Phil from BBC dispensed on our way outside to the patio.

Our assessment—meh. Pretty weak and watery for a Dunkelweizen. Inoffensive, though.

Whenever you were finished with you Dixie cup of beer, you could head up for another sample. We quickly finished our first sample and moved onto the second, the Nut Brown Ale. ( also 5.0 ABV)

This beer pours a copper color, a teeny head, with sweet and fruity aroma. Very nutty flavor with a little but of bitterness in finish. Pleasant and well rounded. I tasted a little chocolate malt.

By the time we were ready for our third sample, I realized I had made a miscalculation dressing that morning. We were sitting in the shade, which was a couple degrees too cold. And with my breezy dress, I was soon shivering. I got my coat out of the car, but I could not warm up.

brrrrrr!


Phil from BBC

Third on the list is American Pale Ale (6.0 ABV). This poured into our little cups deep amber, with very little head. Noticeable floral hops, somewhat mealy and piney. Sweet flavor, strong astringent and bitterness in mostly herbal qualities. I thought this needed a little more work to make it balanced.

By this time, the Party source was starting to serve burgers. I was pretty hungry and we had been smelling the grill for the last 30 minutes, so I was excited. However, they started serving the entire opposite side of the beers and burgers first. Another miscalculation on our part.

I kept watching cheeseburgers pass us on plates. Oh beers and burgers, you tease. I was now chilly and hungry for cheeseburgers, and getting a little cranky.

We moved on to # 4, the Dark Star Porter. (5.8 ABV) this beer pours a very dark color, with a nice blanket of foam. Chocolately, soft fruit aroma. Definite smoke flavor, followed with mold—blue cheese/brie taste. Very light smoky bitter finish.

The last beer is one of David’s favorite, and in our opinion, the crown jewel of BBC. Jefferson’s Reserve Bourbon Barrel Stout. (8.5 ABV). This beer is very dark with a red tint, bourbon aroma dominating among toasted malts. Beautiful bourbon flavor and sweet smokiness, a bit tart. More bourbon flavor and a slight bitterness in the finish.

After we finished # 5, we sadly still had no cheeseburgers and I was on my way to becoming a nomerati popsicle. David had a variety of sensible suggestions, such as sitting in the car to warm up in the sun, or wandering around inside, but I didn’t want to go alone.

So, because I am lame and was cold, we left. We decided we would try the burgers out next time. And sit on the North side of the building, not the East, so we would be in the sunshine. And I would bring a blankie in the car, just in case.

As a final thought, the burgers really should be served from the grill starting outwards. It’s just plain mean to make everyone watch them cook, then be delivered past you for 35 minutes. Also, I am sure that if beers by the bottle would have been offered, people would have bought them to wash down their burgers after the samples had been consumed. This time we may run into party source and buy a six or four pack.

We are really looking forward to this weeks beers and burgers—it’s Goose Island, which we like. (You can see the Goose Island Beer and Cheese Tasting at Catskeller in a previous post). See you there!