Hello Everybody!
Welcome to the November edition of The Crunkleton monthly newsletter we call The Bar Tab. Thank you for another great month of good times, good food, and good drinks!
It has been a joy seeing so many of you in The Crunkleton enjoying the space. All of us are getting better attuned at making The Crunkleton the neighborhood jaunt we all want it to be.
The cooler weather of November brings cocktails that are heartier with more depth. The new cocktail menu presents more whisk(e)y driven drinks. Some of you may have heard about how brown liquor in the cold months and clear liquor during the warmer ones are the preferences of many. We apply this “rule of thumb” to cocktail making throughout the year. Enjoy the Roycroft cocktail - we make this drink with Rittenhouse rye, lemon, benedictine, cherry Heering and green Chartreuse. It is quite delicious.
There is a similar approach to food. Heartier meals are enjoyed best in the cooler months. Slow braises, smoked meats, and wild game capture the appetites for many when the earth tilts relative to the sun causing the weather for us to be cold. Good luck deciding between the Ragu or the Pot Pie the next time you are in.
Thank goodness November is here. We get out of the hotter months. Many of you may enjoy the heat, but not me. I am simply not built for it. I am built for the cold when the leaves turn and the sun comes up earlier. Most importantly, November is the month to give thanks and be thankful. Families will get together for the big feast. Please let me know if you need any cocktail recipe recommendations for your Thanksgiving Dinner. This offer always stands for assistance any of you may need. If it has to do with spirits or cocktails, please do not hesitate to send me an email or call.
Thank you for joining and coming to The Crunkleton. And remember, it is not the bar that makes a great bar, it is the people in the bars that make them great. Also, remember to try and meet someone new every time you visit.
Thanks Everybody!
Gary Crunkleton
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...to our new fall dishes featuring local & seasonal ingredients. From our Butternut Squash Soup with bourbon barrel-aged maple syrup and North Carolina apple crisps to our Lamb Gnocchi with local Pasta & Provisions pasta, shredded fire-braised lamb, fava beans, rainbow chard, and white truffle, Chef Greg Balch is bringing the warm flavors of fall into the restaurant. And our new bourbon-based cocktails are perfect for the chilly evenings. You can check out all of our menus here and make your reservations here.
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Employee of the Month Sarah Haqq
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It is a privilege having Sarah Haqq on staff at The Crunkleton. Sarah’s strong work ethic balanced with her positive and uplifting attitude makes her our November employee of the month. Much of what is cooked in the kitchen has Sarah’s touch on it. She preps during the day and cooks at night. She is always in a good mood and remains positive regardless of what the work load is or if problems come up. She finishes every job she starts and will not leave until the job is done. Even in the early days when the business was not operating as swiftly as it should have, Sarah never complained. Thank you Sarah for all that you do to make The Crunkleton what it is. Check out this great photo of Sarah in action! -Gary Crunkleton
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Give the gift of bourbon and burgers this holiday season! Gift cards are now available for The Crunkleton Charlotte. Just email Hannah@thecrunkleton.com and let her know what you need. And we'll have them available for purchase on our website soon!
And if you'd like to book a holiday party just email Sarah at parties@thecrunkleton.com.
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Our Holiday Hours
Thanksgiving Eve: Open our regular hours. Bring the visiting family and friends in!
Thanksgiving Day: Closed
December 24: Open from 5:00 pm - 9:00 pm
December 25: Closed
New Year's Eve: Open 5:00 pm - 12:00 am (details to come on our New Year's Eve plans!)
January 1st: Closed
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Cheers,
The Crunkleton Team
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