I liked writing this one because everyone involved wanted a release that wasn't a bland whowhatwherewhenwhy statement. Jimmy's a chill guy, and his place is a chill place. It's near McSorley's in the East Village.

Jimmy’s: A New Brewhaha for an East Village Old-Timer

September 2005, NEW YORK — After years on the Patio, Jimmy Carbone has moved indoors to the rathskeller. Moving from 2nd Ave. to E. 7th St., Carbone’s new East Village downstairs space unites the neighborhood alehouse with a European pub kitchen. It’s a combination that is so deep-seated in Carbone that he quickly abandoned the search to name his new venture realizing that his new space was simply, Jimmy’s.

Inspired by the “slow food” techniques popularized by Marcella Hazan’s traditional Italian cooking, Carbone’s menu encompasses the heart of Europe and will feature small plates, seasonal stews and soups, and daily market specials based around regional ingredients. Carbone’s cooking philosophy is simple: fresh and local first, free-range and organic, all cooked with care.

Jimmy’s eleven taps will feature a rotating selection of fine, European beers alongside several of the Brooklyn Brewery’s best local offerings, as well as a cider and delicious seasonals from home and abroad. As of opening, some of the taps include: Einbecker Pilsner and Ur-Boch, Chimay Trippel Ale, and the house beer, Sixpoint's Bengali Tiger IPA from Red Hook, Brooklyn. Each drink will be served in its specific glassware, be it the wide-mouthed bowl for the Belgian Abbey Ale; the tall, straight flute of the Czech Pilsner; or the two-handed cylinder that holds the German Lager. In addition, ten bottled beers are also available. Should beer or cider not appeal, Jimmy’s will initially be BYOB for wine, with a small corkage fee determined by the number of bottles. Carbone will even be happy to make a recommendation to pair with your food before you make a run to nearest wine store.

Jimmy’s isn’t the typical “bar food” restaurant, it’s a unique environment where the dishes complement the beer, the beer complements the space, and the space reflects the patrons. With a diverse, indoor network of connecting rooms, on any given night Jimmy’s is a pub, a dining room, and a mainstage.

The entryway spills into the main bar where you’re greeted by eleven taps on the east bar. The interior, arched ceilings and cozy stucco lit by vintage sconces and warm candlelight, instantly transports you back in time. Move towards the dining area in the back, and you’re amongst shared high tables and an open kitchen. Around the corner, lies a semi-private room with a raised stage. Carbone has already spoken with local artists who plan to host a variety of events in the space, including music, comedy, theater, and art exhibitions. The space will also be used to hold private and semi-private functions. Carbone’s policy is, “whatever it may be, we’ll make it work.”

For its initial fall menu, Jimmy’s will feature a Charcuterie plate of smoked meats and sausages, Murray’s cheeses, “Smashed” New Potatoes with Bubbly Cheese, and PEI Mussles Steamed in Ale among its starter plates. Main dishes will always feature a daily seafood Cioppino and single-pot specials like Butternut Squash Risotto and a Slow-Cooked Meat, to go with daily market specials. And for dessert, Homemade Apple Pie and Caramel Bread Pudding.

A relaxing getaway from the bustle aboveground, Jimmy’s is a respite from the high-concept, haute-design, and uncomfortable trendiness that dominates the New York landscape. You can always expect comfort food and drinking comfortably at Jimmy’s. As the season progresses, Jimmy’s will have special announcements to come regarding entertainment, new dishes, and a beer drinkers’ club.

Opening in late September, Jimmy’s is located downstairs at 43 E. 7th St. in the East Village. Bar hours are Monday through Saturday 5pm–2am; Sunday 3pm–2am. Kitchen hours are Tuesday through Saturday 5pm–12am; Sunday 3pm–10pm.