Absinthe Brasserie & Bar has become a cornerstone of the Hayes Valley scene, opening as they did just before Hayes Valley became the Hayes Valley we now know. And this month they’re celebrating their fifteenth birthday with a couple of special menu items, and a half dozen wines by the glass all from their opening year, 1998. Now through January 20 chef Adam Keough is offering a bouillabaisse ($30) with monkfish, bass, local squid, mussels, shrimp, and Dungeness crab; and from January 22 to February 3 he’ll be doing a special cassoulet ($28) with duck confit from Liberty Farms, Masami Farms pork shoulder, and house-made sausage. Also in the latter part of the month they’ll be serving Absinthe birthday cake (milk chocolate mousse, pressed coconut, candied pecans). See the birthday wine selections and other details here.