Displaying all articles tagged:

Beer

Most Recent Articles

Ilan Hall to Open Tapas Truck in L.A.; Chefs Keep on Blogging

Top Chef champ Ilan Hall’s rumored L.A project is now a restaurant truck that serves tapas and has a foldout bar. [MSNBC] Related: For Ilan Hall, a Taco Shack of One’s Own The president of Westland/Hallmark Meat Co., the California beef company responsible for the largest meat recall in American history, acknowledged yesterday the illegal slaughter of sick cows at his plant after a congressional panel forced him to watch the undercover video depicting the abuse. [WSJ] Chefs’ blogs keep getting better and better, and there are increasingly more and more of them. At what point are they all just going to leave the kitchen and become full-time bloggers? [LAT]

Carb Lovers Now Have Liquid Options at ’Wichcraft, Too

Colicchio
What could make ’wichcraft’s pork-and-coppa sandwich even better? Beer! And that’s just what the East 8th Street location is serving as of last Friday. Beer and wine are slated to come to the Tribeca location this Saturday, to the Fifth Avenue location a week or two after that, and to the Flatiron location in the near future. And this being a Colicchio production, we’re not talking about Bud and boxed wine.

Josh DeChellis Brings Special Beer and More Special Foods to BarFry

Josh DeChellis
When Josh DeChellis opened up BarFry, we were a little skeptical. It seems a waste of the chef’s prodigal talent to just be throwing stuff into a pot of oil, which is pretty much what we imagine tempura cooking to be. Well, not to worry. Like he did at Sumile Sushi, DeChellis is breaking out his brilliant composed dishes.

U.S. Open Stadium Eats; Red Hook Vendors' Bread and Butter in Jeopardy

Astoria: Get your feet rubbed while eating ice cream at Freeze Peach this Saturday — or maybe just stick to sampling the variety of flavors at this $9 tasting event that will also feature reflexology and tarot-card reading. [Joey in Astoria] Flushing: New reasons not to fill up before a match: Five serious restaurants including a steakhouse, seafood restaurant, and Cuban café flank the U.S. Open stadium, all under the supervision of Charlie Palmer–trained chef Michael Lockard. [NYDN] Hell’s Kitchen: Mitchel London Pizza from the owners of Burgers & Cupcakes has been open for a couple of weeks, but they’re still working on good char. [Slice] Lower East Side: Whole Foods’ beer room, which stocks over 200 international, domestic, and local beers, opened this morning. [Gridskipper] Meatpacking District: Los Dados from Sueños chef Sue Torres opens Monday. [Eater] Red Hook: Department of Health inspectors are now turning a critical eye to restaurants associated with the ball-field vendors. Honduras Maya is already closed. [Brooklyn Eagle]

We Only Go to Museums That Serve Alcohol

Tenement Museum
As swanky lounges and eclectic restaurants crowd the Lower East Side, a local institution may restore the immigrant corridor’s watering-hole roots. The Lower East Side Tenement Museum plans to renovate an outdoor privy at its showcase building on Orchard and Broome by next January and, the following year, restore the basement saloon that Bavarian immigrant John Schneider ran there from 1864 to 1886.

Colors Workers Rebel; Whole Foods Getting Into Craft Beer

The workers of Colors, originally envisioned as a co-op for orphaned Windows on the World employees, have sued the restaurant and the advocacy group that runs it, claiming that in fact none of them actually own any part of it. [NYP] Related: Marxist Meals Served at Co-op Eateries Whole Foods will be opening up a craft-beer bar with tap brews sold in carryout growlers — in September. [NYS] Animal activism has come of age, which is good news for calves, old hogs, and other unlucky beings that might otherwise be facing unspeakable fates. [NYT]

Beer Bar Tells East Village Gentrification to Czech Itself

We’re so used to seeing hipster bars usurp Eastern European establishments that we did a double take when we saw a brand-spanking-new Polish bar open up on East 7th Street. Klimat has what must be the most impressive assortment of Eastern European beers this side of the Bohemian Hall in Queens: So sure are the owners that you’ve never heard of the Czech pilsners on tap that they let you sample a flight of them before you commit to a 16.9-ounce mug.

Legendary Texas Beer Sneaked Up North Into RUB

We always suspected that the cult of Shiner Bock, a much-beloved Texas beer seldom seen up north, had more to do with scarcity than excellence. Now we’ll find out, because Andrew Fischel, the hyperkinetic owner of RUB, has found a way to somehow get the heretofore unavailable beer into the bar at his restaurant, where they will sell for $6 each. “We pulled a Smokey and the Bandit,” Fischel boasts. “Don’t ask me how we did it! I won’t say. But you can’t get it anywhere but here. And that’s it.” The dark, Czech-style beer is made at a single brewery in Shiner, Texas, with only 55 employees, but whether that translates into its really being better than, say, Rhinegold is another story.

Yep, 66 Going Soba; Trans Fats on the Run in Long Island

66 will become Matsu Gen in “late spring” and specialize in soba noodles. [NYT] Related: Vongerichten May Deep-Six 66, Serve Sushi and Soba Instead [Grub Street] Landmarc, in the Time Warner Center, is wildly inexpensive relative to its location and the restaurants around it, and Steve Cuozzo is predicting boffo business. [NYP] Related: Will Landmarc's Downtown Cool Play Alongside Its Ritzy New Neighbors? [Grub Street] Think you'll get your lard fix in Long Island? Not so fast: Nassau County is planning a trans-fat ban. [Newsday]

I Long for the Unfiltered Beer of Prague

Dear Grub Street,
I studied abroad in Prague last semester and discovered Champagne beer called Samp (pronounced Shamp) at one of the best microbreweries in Prague — it became my drink. It was yet unfiltered and unpasteurized, and it smelled and tasted of flowers. I'm guessing I won’t find the exact brand, but are there any places I could get this amazing drink in New York?
Sakiko

Brian Young Storms Tavern on the Green; Chipotle Challenger Comes to Town

Columbus Circle–Lincoln Center: Brian Young, formerly of Le Bernardin and now-closed Mainland, has been named executive chef of Tavern on the Green. [NYT] East Village: Sorry, no video: The Department of Health shuts down Blue 9 Burger, citing them for mice. [east village idiot] Midtown East: Colorado-based burrito chain Qdoba Mexican Grill opens its first NYC location on East 34th Street between Second and Third Avenues. Chipotle unphased. [NYS] Williamsburg: Too soon to start that Saint Patrick’s Day bender? Brooklyn Brewery debuts new Belgian-style ale, Brooklyn Local 1, that packs 9 percent alcohol. [The Food Section]

It Was a Very Good Beer ...

This morning we reported that Gramercy Tavern has a new menu; this afternoon we’re recommending that you check out another new thing at the restaurant: their program of vintage (that is, aged) beers and ciders, one of the few of its kind in town. Kevin Barry — the restaurant’s assistant beverage director and the list’s co-creator, along with Brooklyn Brewery brewmaster Garrett Oliver — shared his enthusiasm for some of the highlights with us.

Real-Life Duff Man Will Bring You Beer at Home

Are you ambitious enough to try to figure out what kind of beer will go best with the your Super Bowl snacks but too lazy to attend the beer tastings at the likes of Jimmy’s and Bierkraft (or even consult this recent article)? Meet Sam Merritt, former brand manager of the Brooklyn Brewery and man behind Civilization of Beer, an organization that’s now offering private tastings. Merritt, in other words, brings the brew to you. (Thrillist, unsurprisingly, has already given him their grunt of approval.) We clamored to ask him a few questions.

Did We Mention That This Post Concerns Beer?

Starting today, every Thursday will be Cask Ale Night at Jimmy's, the East Village gastropub run by Jimmy "Pots and Pans" Carbone. Cask brew is really something special — an unpasteurized, all-natural ale carbonated only by the action of the live yeast still fermenting inside the keg, and served up via hand-operated pumps from an unrefrigerated container. The taste is more raw and intense in every way: Typically sweet up front, it has a bitter finish, not mention a mouthfeel that's comparable to food. Jimmy's isn't the only bar in New York serving it — nearby d.b.a. has it every night. But if you're a regular there, you now have a new Thursday-night spot. Jimmy's, 43 E. 7th St., nr. Second Ave.; 212-982-3006.