There are a bevy of local and low-alcohol New York State ciders that, for the quality relative to Champagne, are generally more affordable.
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If there’s no set recipe, no clear origin, and chefs are serving them in a new way, then maybe I can make my own.
He and other food-world bigwigs are throwing their weight behind the massive problem.
The new restaurant centers around cocktails and the French Dip sandwich.
If you happened to pop over to Astor Place over the weekend, you might have tasted some of Zagat’s favorite restaurants in mini format of course, for free.
The Upper East Side Dig Inn will be the chain’s twelfth New York location and the first one to serve breakfast, lunch and dinner.
The menu includes oysters on the half shell, fried duck meatballs with brie cheese and fennel, gorgeous beets and mussels that fall out of a bag.
NoMad’s wine director is releasing his second vintage of Empire Estate, made with 100 percent Finger Lakes riesling.
If only for one night, we happily distracted ourselves at Edible Escape.
The Latino inspired fast casual restaurant offers a nutritious, healthy and delicious menu.
Bira91, a beer “imagined in India,” has aspirations to be one of the top 10 craft beers in the world in just five years.
