March Newsletter

March 7, 2018

Happiness during Happy Hour – Reuben Fries!

Reuben sandwich? Duck fat fries? Bring the two together and get the best of both! During Happy Hour, The Monk’s Cellar serves Reuben Fries! Our duck fat fries, topped with corned beef, sauerkraut and Russian dressing brings a bit of happiness to your taste buds! Try them with an ESB, Porter of our Irish Red Ale for a perfect pairing. Offered daily from 3 PM to 6 PM on our Happy Hour menu. [Hint: look at the bottom of this newsletter for a pleasant bonus!]


The Brew Master’s Corner

It’s March! Leprechauns, shamrocks, gold at the end of the rainbow, and… Irish Red Ale! Yup, Brewmaster Peter has been at it again, and has brewed this seasonal favorite for St. Patrick’s Day. Delicious is one word to describe it. Notes of honey, caramel and a subtle roastiness are balanced with the perfect amount of hops. Planned release is Friday, March 9th. And yes, it will be on Nitro! Perfect for pairing with your Irish Stew or Corned Beef and Cabbage.


St. Patrick’s Day!

Saturday, March 17th is St. Patrick’s Day! Corned beef and cabbage, Irish stew and soda bread, great beer and Irish whiskeys – what could be better? Oh, right, adding some music! Riggity Jig will be firing up the bagpipes on Saturday from 6PM – 9 PM. Come join us at The Monk’s Cellar for great food, beverages and music, all in our lovely pub, and reconnect with your inner leprechaun.


From the Bar at Monk’s

Our Irish Red Ale and his friends are ready to celebrate St. Patrick’s Day, are you? Don’t want to wait for the 17th? We have a nice selection of Irish whiskeys all the time. Stop by anytime for a pint and a dram. Cheers!


Employee Highlight – Josh Agoita

Josh Agoita has been with The Monk’s Cellar since we opened. He started bussing tables, contributing directly to ensure excellent customer experience. However, this multi-talented guy then decided to try his hand in the kitchen. He learned the craft of prepping items, and now ensures customer excellence while manning the cooking line. His enthusiasm, strong work ethic, focus on quality and “get it done” attitude makes Josh an asset to The Monk’s Cellar food program. We couldn’t be luckier to have him!

And since you took the time to read through this newsletter, let us offer you a bonus! Since we tempted you with our Reuben Fries, during the month of March come in during Happy Hour (3 – 6 PM daily) and receive an order of Reuben Fries and a beer for $12.

One offer discount per visit. Can only be paired with a house beer, not imported guest beers. May not be combined with other specials, offers or promotions. Offer ends March 31, 2018.