Inspired by the Basque cider houses, Black Twig will feature a txotx, a cider barrel coming out of the wall where patrons can pour 2-4 ounces of cider to try. In addition to cider, traditional cider cocktails will be available as well as craft beer and wine. The elevated bar fare to accompany the cider features sausage sandwiches with house made toppings in addition to creative sides such as truffle frites. A forbearer in the Durham culinary scene, this is Mattie Beason’s third endeavor, in addition to his successful Six Plates, which resided in the same space as Black Twig, and Mattie Beason’s Public House. This will be John Eisenhouse’s first foray into restaurant ownership.