ICYMI: Today is the one-month anniversary of Jug & Table, the new cocktail/wine bar tucked in that mysterious space underneath Roofers Union. You know, the one with the record player and wine on tap that's got just the right amount of "who, me?" pretension (come on, guys, you know that's my sweet spot).
A couple of things this place has going for it: A dank liver mousse (words you thought would never go together but do), a gorgeous cigar-box pinot (currently on tap: '12 Piccola Cellars "Smoke Jumper") and a constantly-changing bowl of in-house punch. Other things I like: an old-school changing letter sign (these things are hard as fuck to actually change, BTW) and a wine menu that A, is offered by the jug and B, won't break the bank. This is in my favor since my philosophy on wine is only slightly more sophisticated than a dog's approach to kibble: "Do I want to drink this? I do? Great. Let's have eight. Eighteen. Let's have eighteen."
(I feel justified in this deliberately philistine approach because of something Angela Estate/Graham Beck Wines heir apparent Antony Beck once told me: "I'm going to tell you everything you need to know about tasting wine, Katie Bo. If after you take a sip, you set the glass down, it's a bad wine. If after you take a sip, you take another sip, it's a good wine.")
Anyway, I'm burying the lede here, because the real story at J&T is the babe behind the bar dishing up bourbon history. Sommelier Theo Rutherford—who was also the opening bar manager for sister restaurant Ripple—is a straight-up likker historian and also (not that this is important at all, or anything) a body-builder. If the bar is open, you'll find him behind it and you should ask him questions. Try not to be annoying. I failed, but y'all can totally do better than me.
For example, I learned not only what bonded bourbon is (made at a single distillery, aged for at least four years in a federally-supervised warehouse and bottled at 100 proof), but why it came into existence (to put the hammer down on distillers in the late 1800s who were cutting their whiskey with awful things like rubbing alcohol) and why mixologists are still using it today (in short, quality, plus starting with a higher proof allows you to monkey with a cocktail recipe without losing the flavor of the bourbon; also, hipsters).
Jug & Table is run by the same team behind Ripple and Roofers Union, including owner Roger Marmet and executive chef Marjorie Meek-Bradley. It's open Tuesday through Sunday and I highly recommend eschewing the patio upstairs to check this place out.