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.
