Turning 10
Nob Hill Bar & Grill hosts pairing dinner with Marble Brewery to mark decade in business
Nob Hill Bar & Grill is celebrating a decade with the help of Marble Brewery, which also turned 10 this year. The pairing on Thursday, July 19, will be casual. Patrons can make reservations anytime between 6 and 9 p.m. and enjoy the pairing menu created by Nob Hill Bar & Grill chef Tyson Putman, as well as music by Le Chat Lunatique.
“Really, it’s you come in, you sit down, enjoy your food and drinks,” said Nicole Kapnison, Nob Hill Bar & Grill owner. “It doesn’t last four hours, so basically you can come between those times and listen to music and just kind of hang out.”
The event will open with Marble’s Guava Berry Gose paired with cucumber honeydew tomatillo gazpacho with local mint. It will be followed by the entree featuring two items on one plate paired with Marble’s American Pale Lager and Pilsner.
“We’re doing a house-smoked and cured pork shoulder with a duck fat red chile and beet polenta, and on the same plate we’re doing a cornmeal fried catfish with sautéed rainbow chard and an arbol mole negro,” Kapnison said.
The meal ends with a bourbon pecan brownie with housemade cherry bacon ice cream served with Marble’s Cholo Stout.
Choosing Marble to help Nob
Hill Bar & Grill celebrate its 10th anniversary was a no-brainer for Kapnison.
“I know that they are celebrating 10 years as well this year, and they are just an iconic part of the beer world, and, you know, one of the main things that we do here is we dedicate 27 of our draft lines to craft beer, and we just thought who better to celebrate with than with them,” she said.
Kapnison bought Nob Hill Bar & Grill from good friends who previously owned the business.
“They got to the point where they were ready to sell, and they only wanted to sell to someone who would keep it true to their vision but be able to take it on as their own, which is what I’ve done,” Kapnison said. “I completely changed the menu, which also we’ve kept some of our iconic menu items such as Ain’t Yo Mama’s Meatloaf and the Dirty Burger. But I’ve completely transformed the beer program, increasing our tap program from seven to 27. We’ve changed our craft cocktail program to be true American craft cocktails, and the renovation was completed almost two years ago, and it was just to kind of spruce it up and change it into my own a little bit.”
The renovation opened up the interior space of the venue and also allowed for showcasing local artists work.
“We rotate (art) every two months, and we pair up with a charity, so any fees that we charge the artist for selling their painting we donate to various charities throughout the city,” Kapnison said.