Newsletter Archive
Before we get into this week's specials and some exciting news about our team, we want to start with something simple: thank you.
This community has shown up for us — year after year, table after table, recommendation after recommendation. You've celebrated birthdays with us, brought your families for weeknight dinners, sent friends our way, and treated YBG like it's yours. Because it is. This restaurant belongs to this neighborhood as much as it belongs to Yanni and Denise.
We don't take a single one of you for granted. So thank you — for 25 years of trust, loyalty, and full tables. Here's to plenty more.
~ Happy 25th Birthday, Jonah ~
Jonah just turned 25. He started at YBG as a host, worked his way up through everything, and now he's our General Manager. Broken appliance? He's fixing it before you notice. Plumbing issue? Already handled. Guest experience? That's his north star — always has been.
Happy birthday, Jonah. If you see him this weekend, tell him we sent you. 🎂
~ Meanwhile, at Your Table ~
Pasta al Forno
Starting Thursday for dinner. Penne pasta loaded with Italian sausage, ground beef, celery, onion, carrot, and mushroom — mixed with creamy ricotta cheese and baked until the mozzarella on top is golden and melted. This is pasta al forno — straight from the oven, the way it's meant to be. Comfort food that hits different when it's made with this much care.
Pair it with the Malbec Colomé from Mendoza, Argentina — dark, smooth, and built for a dish this rich. The boldness of the wine meets every layer of that baked pasta head-on. Glass or bottle — your call.
The Hugo Spritz
Patio weather is here and the Hugo Spritz is ready. Prosecco, elderflower, mint, soda — crisp, refreshing, and dangerously easy to drink. Come see what all the fuss is about.
Graduation Season Is Here!
Caps are flying, diplomas are being printed, and our calendar is filling up fast. If you're planning a graduation dinner — whether it's an intimate family table on the patio or a full private event — now's the time to reach out.
We'd love to help you celebrate your grad the right way. Three courses, great wine, the patio, and the kind of atmosphere that makes the night feel as big as the milestone.
