Spring is in the air, and Sor Ynéz is excited to announce its Spring Fling Market in celebration of Earth Day on Saturday, April 22 from 11 a.m. to 4 p.m. Taking place on the restaurant’s patio at 1800 N. American Street, this event will showcase local artists from the Keepin’ It Small collective, who is also sponsoring the market, and guests are invited to support small businesses and keep it sustainable by shopping locally.
In addition to the market, guests may enjoy Chef Alexis Tellez’s latest seasonal brunch and bar menu items, featuring fresh and innovative flavors that showcase locally sourced ingredients through traditional Mexican techniques and his family recipes.
“We love partnering with Keepin’ It Small and we’re excited to bring them to Fishtown and Sor Ynéz to celebrate Earth Day so we can help spread the love and encourage others to support small, local vendors,” says Jill Weber, founder of Sojourn Hospitality, parent restaurant group of the restaurant. “Our goal is to provide a space for these businesses to meet new fans and share their stories, and to encourage our guests to discover all the great products they have to offer. We look forward to bringing the two communities together to celebrate the holiday and the season.”
At the Earth Day market, guests may partake in a vibrant celebration of community, sustainability, and creativity from a variety of talented vendors brought together by Avery Goldman of Keepin’ it Small, a digital directory of local businesses that aims to create a centralized and supported community where small businesses thrive, and where owners may share their stories. From handcrafted pots by Contemporary Works to blooming plants from Greenly Plant Co, guests can start preparing their gardens for the season ahead. Otto Distilling will be mixing their spirits for a special Spring Fling cocktail, as guests explore the arrangement of soaps and lotions from Nooked, unique pieces from Feast Jewelry, sustainable home goods by Rays Reusables, and much more.
Guests may also enjoy a new brunch menu and brunch happy hour featuring Buck-a-Shuck oysters and special pricing on signature cocktails. Executive Chef Alexis Tellez’s from-scratch dishes highlight ingredients from local farms and his own on-site herb garden, housemade breads, and traditional Mexican flavors presented in new ways.
Sor Ynéz is also proud to partner with MASA Cooperativa, a local worker-owned collective that supplies the restaurant with rare varieties of indigenous corn used for its tortillas, and offers a legal way for undocumented immigrants to profit from their labor. Chef Tellez’s new seasonal brunch and bar menus feature the freshest ingredients and bold flavors, and offer something for everyone.
Must-try dishes include the Fluke Aguachile Rojo with chiltepin, strawberry, rhubarb, and citrus, as well as the Pollo Torta with chicken Milanesa, chipotle mayo, onion, pickled jalapeño, queso Oaxaca, refried beans, avocado, and lettuce. Guests may also enjoy a variety of seasonal cocktails, such as the Piña pa la Niña with birria-washed Apaluz mezcal, pineapple, lemon, and agave, and the Charandito with añejo charanda, white rum, lime, simple syrup, and mint. Brunch is available Saturday and Sunday from 11 a.m. to 3 p.m.
Chef Tellez has also introduced a new dinner menu, featuring Queso Fresco, made a la plancha and topped with salsa macha, radish salad, spring beans, grilled ramps, and wood sorrel; Carrots y Mole with sesame palanqueta; and a Half Roasted Chicken with chipotle mole, pea puree, pomegranate, and garlic bolillo. Dinner is available Thursday through Saturday from 5 p.m. to 10 p.m.
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