Top Hops, the gorgeous beer bar and market that opened on Orchard Street last year, stocks 700 brews in cans and bottles. Between that incredible selection and the 20 taps for filling growlers to go or pints to stay, we’re in beer heaven.
Edible Manhattan and Grey Goose Vodka invite you to stop by your neighborhood wine shop on Thursday, February 7th at 5 p.m. to enjoy free cocktails handcrafted by local bartenders.
Long before beer menus competed with wine lists for space at the fancier spots around town, Sam Merritt saw a niche that needed filling: beer education.
Come February, we at Edible get bombarded with Valentine’s Day dinner ideas, most of which are so forgettable we don’t even bother sharing. But this year Kriemhild Dairy (who’s grassfed butter we wrote about in Edible Brooklyn last year) had an idea that we loved.
Black Dirt Bourbon is a dry, almost chocolaty whiskey with loads of local character, owning to the dark, famously fertile soil left behind by receding glaciers 12,000 years ago.
At Appellation Wines & Spirits, owner Scott Pactor doesn’t let just any old bottle hit the shelves. Since 2005 he’s carefully curated his selection of organic and biodynamic wines, setting a standard that was ahead of its time.
In case you missed it, the Good Food Awards for best beer, charcuterie, cheese, chocolate, coffee, confections, pickles, preserves and spirits were announced earlier this month.
Lou DiPalo, the fourth-generation operator of DiPalo’s Fine Foods in Manhattan’s Little Italy, shared his grandmother’s recipe for true Italian-style cheesecake. The rich dessert has a slight salty tang thanks to the ricotta, which DiPalo’s shop still makes fresh a few times a day.
Cider isn’t just that saccharine, bubbly stuff kids drink when the adults want to propose a toast anymore. Nowadays, the apple-based drink–in drier, sparkling, boozy forms–is competing with craft beers for space on upscale restaurant menus.
Leave it to Marie Viljoen to inspire us to forage more. That gal is always thinking ahead. Last summer she gathered a gorgeous bounty of fruit, which she turned into the black cherry bourbon she now uses to mix cocktails in the dead of winter.
The American Museum of Natural History has a new–and highly Edible!–exhibition that will intrigue, astound and make us all think harder about how food gets from a farm to our fork. The exhibition, Our Global Kitchen: Food, Nature, Culture, features hands-on activities to explore every aspect of what we eat–from growing and transporting to cooking, eating, tasting and celebrating.
After a rigorous hike in the Alps, Adam Ford and his wife Glynis toasted their feat over a locally made vermouth in the Italian town of Courmayeur. That day, his perception of vermouth–and in turn, that of many New Yorkers–was changed forever.
