O boy, it has been a while since I've posted anything on here. Funny how a year can get away from you...
Here we are on the verge of 1022's 4th anniversary. The last 4 years have been a fun, challenging, enriching experience that I value very deeply. I have been lucky enough to meet many amazing people, and even luckier to become friends with a few of you. I deeply grateful for everyone who's come out and supported us whether it's a quiet Sunday afternoon or a circus-like Saturday night. We are privileged that we get to do this – have fun and make drinks and food for our community. Hopefully, we can continue for years to come.
We have a few changes slowly happening this year. As many of you have seen, we're expanding the kitchen into the back space that we've been leasing for sometime. This expansion is a natural part outgrowth as it was once (old Tacoma people remember) a coffee shop at one point. This expansion is going to allow us to develop our food program in exciting ways, but first and foremost it is going to allow us to do what we do a little more expeditiously. 1022 was never built to do what we do, so we have some natural bottlenecks that most people have been gracious and patient about. Expanding should relieve that stress and help us make you food and drinks faster. Eventually (soon?), it will also allow us to pick up a few more seats. We are very excited about this.
The growth and expansion is also going to come with something of a facelift. We've commissioned the immensely talented Maria Jost to make a series of art pieces about our most commonly used botanicals which we'll install this weekend. For more details on that, check out the FB events page.
Finally, the bar's cocktail program is going to focus a little more around whiskey, gin, brandy, and sherry. We'll continue to stock mezcal, cachacas, rums, etc., but they won't be quite as extensive or have the same menu presence. We're also rolling over most of the menu, so a lot of the old drinks won't be coming back (some of the highly specialized ingredients are gone forever.) Come check out our new menu at the anniversary party onMarch 29th. I'll try to keep more up to date on here with events that we're putting on. In the meantime, check the FB or twitter for what we're currently up to.