Follow the Music to Pharm Table for Their First Friday Monthly DJ Series Starting August 5th
You are invited to follow the music to Pharm Table Apothecary Kitchen as they launch their first Friday Noches Bohemias starting August 5th. This new monthly DJ series is in conjunction with Southtown’s First Fridays.
WHAT:
San Antonio’s nationally recognized, plant-forward restaurant Pharm Table launches Noches Bohemias, featuring global beats from two of the restaurant’s own team members and creatives. As the sun goes down, patio diners will enjoy a mix of low-fi and eclectic sounds over cocktails and bites.
WHO:
DJ Luke Martinez, a.k.a. Calm College and DJ Armando Estrada, a.k.a. Todo Chido
WHEN:
Starting Friday, August 5th, at 8 p.m.
WHERE:
Pharm Table’s outdoor patio, 611 South Presa Street in San Antonio’s Southtown
WHY:
Why not?!
DID YOU KNOW:
Pharm Table now serves dinner until 10 p.m. on both Friday and Saturday. The bar will be open later as well, serving up apothecary cocktails as well as biodynamic wines curated by in-house sommelier Scott Ota, with an emphasis on female winemakers from around the world.
For more information and to make reservations, visit www.pharmtable.com
ABOUT PHARM TABLE:
Pharm Table is an entirely unique concept and one of just a few true anti-inflammatory restaurants of its kind. Its philosophy is to help heal the body through food by blending the principles of Ayurvedic medicine with naturally healthful and gourmet global cuisines. Featuring local San Antonio heritage foods as well as a fusion of diets from the East, West, and Mesoamerica, the evolving menu is shaped by locally sourced produce and a global spice library and is free of dairy, refined sugar, wheat, and processed foods. While plant-centric, the menu also offers diners a selection of sustainably raised meats and fish. In addition to physical health, soil health and regeneration is a top priority at Pharm Table, and it is the first commercial restaurant composter in San Antonio. Supporting local businesses is also a priority, and Owner and Executive Chef Elizabeth Johnson partners with numerous local farmers along with supplying produce from her own backyard organic micro-farm.
