An Asian Pork Wrap is stuffed with pork tenderloin and Asian slaw. Greek Egg Rolls are filled with chicken, spinach and feta cheese and served with a creamy dipping sauce. “They expect bar food, but it’s really not. “Everyone is surprised by our food,” Youngblood said. It’s worth a visit for the bar or brunch menu alone.
BLACK MARKET BAR AND GRILL FULL
Unlike the owners’ first bar, Speakeasy, located downtown, Black Market has a full kitchen. “Our houses look like this, too.”Īll the employees except Youngblood have tattoos. “This is us,” said co-owner Elise Youngblood, who is also an artist, of the walls at Black Market. Often visitors want to buy art off the walls, but the owners say it’s not for sale. Painted skateboards, posters from 1950s B movies, pinup girls, and art by Birmingham’s Megan Kimber and tattoo artist Kele Sparrowhawk fill the vertical space. The walls-just like the bar name-are throwbacks to film noir. Inside the Colonnade storefront, things are darker. The covered patio begs passersby to stop in for happy hour drink specials and an order of Baked Feta to share. Many of these producers and their sake have cult status in Japan.Īll of our sake are shipped from Japan in refrigerated containers & then stored in Sydney in a temperature controlled warehouse to preserve their quality.0412 Black Market Bar The Greek Egg Rolls are a popular menu item at Black Market Bar at the Colonnade.īlack Market Bar is, in a word, eclectic. It would be incredibly rare to be able drink this range even in a sake bar in Tokyo.
Many of which have been handed down through generations of the same family, one for as long as 11 generations! Most of our breweries are family owned and operated.One of our breweries has been making sake for over 330 years! Many have been brewing sake for hundreds of years. Our breweries have long brewing histories.That may mean one unique sake from a brewery or a selection of their sake if the quality level is exceptional across the range. We only import the best sake from each brewery.Our brewers work on the philosophy of quality over quantity and they want to make sake full of character.Their sake is hand crafted with traditional brewing techniques, the same as they have for centuries. We have the fortune to work with some of Japan’s smallest and most sought after breweries.We work with small artisan sake breweries making the best, most unique and most diverse sake we’ve tasted.We work with skilled brewers making quality sake from the best ingredients without relying on other additions. Each category can have variations of quality, but ultimately it is Junmai sake that we are passionate about supporting and drinking. These other categories of sake allow either limited amounts of added alcohol to copious amounts of additions from alcohol to sugars and acids. The other 85-90% of sake has additions and cannot be classified as Junmai. Only 10-15% of the total production of sake in Japan is Junmai.Junmai means ‘Pure Rice’ as the sake can legally only be made with 4 ingredients - rice, water, yeast + koji-kin.After years of trying to get importer friends to import quality sake into Australia, with no luck, we decided to do it ourselves.
Having travelled extensively in Japan, we knew the quality of sake being made, yet the best wasn’t making it to our shores. This combination makes sake a fascinating brew to work with.
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