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Award Winning Wine List Tapas Our Chefs
Award Winning Wine List Devotay sommelier Morgan Weiss hand selects each and every bottle we pour.  The each is tasted by Devotay owners Kurt & Kim Friese, and by the whole staff.  If we don’t truly like a wine, we don’t pour it – it’s that simple. Be sure to check here for our Monday Night Wine Tasting Series Also Devotay’s talented sommelier Morgan Weiss has been seeking a way to share her knowledge of the grape in a more structured, educational setting than our laid-back Monday Night Wine Tasting Series.  She’s found it…
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Tapas Devotay features traditional (and not-so-traditional) Tapas, Pintxos, Banderillas and Bocadillos from the myriad cuisines of the Iberian peninsula, as well as other influences from all over the world.  Enjoy a quick bite or share a big variety – there is no more convivial way to dine.
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Our Chefs Executive Chef Kevin Butler and Chef de Cuisine Dan Knowles bring you the best in Spanish-influenced food, sourced from local farmers and artisans whenever feasible.
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Table Talk: New Menu

New Manu :: Wine Tastings :: Cocktail Classes :: Benefit Sunday for NewBo :: Raise the Bar - Unsub @ the bottom.

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New Menu 

Wine Tastings :: Cocktail Classes :: Benefit Sunday for NewBo :: Raise the Bar ::

26 January 2012 

Current Menu :: Current Wine List ::

Classes/Tastings :: Current Blog


Free the Bartenders:

RAISE THE BAR!

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The “Raise the Bar!” initiative to legalize infused spirits and bitters is getting some really great press.  Check out all of these links!

Gazette Gazette Op-Ed
Press-Citizen Daily Iowan
Des Moines Register KGAN-TV
Iowa City Patch Reason.com

SIGN THE PETITION

‘LIKE’ on FACEBOOK



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Click on these icons then follow Devotay on the social networks!
New Menu: Check out all the delectible new dishes Chefs Kevin and Dan have created for the winter edition.  Also, please note the cool bells and whistles there that point you directly to the local farm and artisan sources of many of our ingredients, powered by RealTimeFarms.com. 

Wine Tastings: The new 2012 calendar for the wine tastings and classes, the longest-running wine tasting series in the state, and hosted by Devotay Sommelier Morgan Weiss, is now posted on our site.  Make your reservations well ahead since they often sell out.

Cocktail Classes: Now that Devotay has (literally and figuratively) “Raised the Bar” for cocktails in Iowa City with the bar we installed last fall, it’s time to share the joy of the cocktail cultureJoin us one Monday a month for all the tricks of the trade and a few surprising twists.  Hosted by Devotay owner and “Chief Intoxicologist” Kurt Michael Friese, they always start at 6:30, and include 4 cocktail tastes (the equivalent of 2 full drinks), a small bite to eat, and recipes to keep. Many will feature guests from Iowa’s growing number of local distilleries. Like all our Monday Night Series, it’s just $25, and reservations are required.  Each class is limited to only 6 people, so book soon.  Also, inquire about private lessons. 319.354.1001.

Benefit Sunday

The next Benefit Sunday is scheduled for January 29th, and it’s for NewBo City Market. Call to reserve right now – 319.354.1001.

Remember the more we sell, the higher the percentage of the give – In 2 years we’ve given $20k. So get in here & eat well to do good!

How these Sunday Benefit things work

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Seats Still Available for New Year’s Eve 2011-12

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Guest Chef: Robert Hesse of Hell’s Kitchen

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Devotay owner pushing for change in liquor law | Iowa City Press Citizen | press-citizen.com

The nice folks at the Press-Citizen today posted a great story about our campaign to free the bartenders, which we’re calling “Raise the Bar!”  Please sign the petition here, and like the FB page here.

Kurt Michael Friese, owner and chef of the northside Iowa City restaurant Devotay, is all about local — and that means local drinks, too.In that spirit, Friese wants to make his own infused drinks and bitters, herbs that change an alcohol’s flavor. He planned to set out on that venture after adding on a bar inside the restaurant but was surprised to learn that it’s illegal. He has met with state officials about the issue and has started a petition to get the law changed, an endeavor he calls Raising the Bar.

“I think it’s about time we’re able to free the bartenders,” he said. “Allow us to be a little more creative.”

According to Iowa Code 123.49, liquor must be stored in the same container in which it was purchased, except in the case of mixed cocktails that will be consumed immediately. That wouldn’t work for infusing liquors or making bitters because those processes require several weeks for the flavors to be extracted, Friese said.

 

Read the whole story at  Iowa City Press Citizen | press-citizen.com.

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Cocktail Contest: Week 5

Wine 2 of the following cocktails, plus a tapa to share at our new copper-top bar for dreaming up the appropriate name for this new recipe:

Fill a shaker with ice.  Add:

  • 2 shots pear nectar
  • 1 shot Captain Morgan’s Spiced Rum
  • 1/2 shot Noilly Prat dry vermouth
  • 3 dashes Peychaud’s Bitters

Shake vigorously, and serve up, garnished with a cherry.

Post your suggestions for a name for this in the comment section below, or on our Facebook page, or on Twitter @Devotay

 

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One brief page of what’s going on, with links to more details in case you want’em. Unsub @ the bottom.

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Special Edition

Press-Citizen Launches Annual Reader Poll

18 October

Wine_TastingReserve your seat now for the November 7th wine tasting: Hawk’s Bay

Call 319.354.1001


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bestofareafinalBest of the Area: Yesterday the Iowa City Press-Citizen launched it’s “Best of the Area” Reader Poll.  We’re here today to ask, beg, plead and cojole you into visiting their site and voting for Devotay in the categories of ‘Best Overall Restaurant‘ (you can wear your overalls here anytime), ‘Best Bar‘ (finally, a bar for grownups), ‘Best Martini‘ (can’t improve on the classic), and ‘Best Margarita‘ (If you haven’t tried Kim’s you haven’t had a great margarita).

The PC’s voting system allows readers to vote once a day per email address, so please show your support for local sustainable food and a bar that cares about classic cocktails.  Thank you so much!!!

VOTE HERE EVERY DAY THRU 10/30

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Finally, a Bar for Grownups

Beginning tonight, Devotay is going to stay open past 10pm on Friday and Saturday nights with a simple menu of bar snacks and all our great cocktails.  Stop by after the gallery walk or the show and enjoy our relaxed atmosphere and our lack of TVs and thumping music and fryolators.

Our cocktail menu is on our menus page. The snacks available are:

 

V! Simone’s Fougasse Artisanal Flatbread, roasted garlic  oil—9

V! Tortilla Española Traditional Spanish tortilla, potatoes, onions, aïoli—7.5

V! Fresh field greens, Nisly’s sprouts, capers, balsamic vinaigrette—5.5

V! Almendras Spiced almonds—5

Ensalada de pollo Chicken salad, pears, toasted    hazelnuts—8.5

Pintxos (Small skewers)

Anchovy, olive, pepper—2

V! Marinated Acoustic Farm mozzarella—2

V! Sourdough bread, garlic oil—5

V! Patatas bravas Roasted potatoes, spicy tomato sauce,  aïoli—8

Dátiles Bacon-wrapped dates, pimentón BBQ sauce—9

V! =Vegetarian, but not always vegan

 

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Week 4 of the Name-The-Cocktail Contest

Wine 2 of the following cocktails, plus a tapa to share at our new copper-top bar for dreaming up the appropriate name for this new recipe:

Fill a mixing glass with ice.  Add:

  • 1 1/2 shots Cedar Ridge Dark Rum
  • 1/2 shot St. Germaine
  • 1/4 shot Herbsaint Absinthe
  • 2 dashes Fee Brothers Pear Bitters

Stir.  The fill a Collins glass with ice, and strain the cocktail into it.  Top with soda, and garnish with a pear slice.

Post your suggestions for a name for this in the comment section below, or on our Facebook page, or on Twitter @Devotay

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Cocktail Contest Week 3

OK, so you saw the first two weeks’ winners, Slow Drawl and Prairie Fleur.  Now it’s time to do another!

Remember, you can enter as often as you like either here on the blog (in the comment section below) or on our Facebook page, our on Twitter by pointing your tweet to @Devotay.  We’ll choose the winner next week and again that person will win 2 of the cocktail and a tapa to share at our new bar.  Ready?  Here goes.  What’s the best name for this one?

1 1/2 shots. Jose Quervo Gold tequila
1/2 shot Amontillado sherry
1/2 shot Cointreau
Dash of blood orange bitters
Ice cubes

Garnish: orange peel, fresh winter savory sprig

Stir all ingredients in a mixing glass, then strain into a cocktail glass. Twist orange peel over the drink to release its oils, float it on top, then top with a sprig of fresh thyme.

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Week 2 Winner: Prairie Fleur!

Congrats to Anne Duggan, winner of this week’s Name The Cocktail Contest, she’ll receive two of the newly-named Prairie Fleur cocktails (recipe follows) and a tapa to share at Devotay’s new bar.

Each week we’ll roll out another recipe, and anyone can enter as often as they like.  Do try to watch out for names that have already been applied to other cocktails though, we’re going to try to weed those out.  New recipe will be posted this PM, and you can post your entries in the comments section of the blog, or on Facebook.  or as one contestant did this week, come in and tell us in person!

And now, the recipe for the Prairie Fleur:

Fill a Collins glass with ice.  Add:

1 shot St. Germaine Liqueur (A French liqueur flavored with elderflowers)
Juice of half an orange
1 dash bitters

Top with  Codorniu Cava

Garnish with an orange wedge

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