Displaying all articles tagged:

Cask Ale

  1. Openings
    What to Eat at Wilfie & Nell’s New Pub, Sweet AftonLocally sourced pub grub and fresh-fruit cocktails.
  2. Openings
    Casking It in MidtownThe proliferation of “real ale” continues.
  3. What to Drink Tonight
    Stumptown Stout in GreenpointNew York’s only cask is at the Diamond in Greenpoint.
  4. Closings
    Beer Bar’s Closing Prompts Unexpectedly Mixed EmotionsHop Devil Grill, one of the East Village’s frattier bars, has closed.
  5. Openings
    Greenwich Village to Get Another Gastropub, If You Want to Call It ThatThe definition of a gastropub, as Adam Platt points out in his E.U. review this week, is open to question. But there’s no doubt that even the most broadly defined one is an upgrade over a bar with bad food, or no food at all. The Half-Pint, on West 3rd Street, will soon be pouring hand-drawn cask ale and over 60 kinds of bottled beer for NYU students and other locals, as well as administering a better-than-it-has-to-be food program. Chef-owner Mark Whelan’s menu includes fried Wisconsin cheese curds, crusted yellowfin tuna over salad, and some creative rethinkings of familiar bar standards, such as a ground-bratwurst burger, and a Reuben pizza with French dressing, sauerkraut, pastrami, and Swiss cheese. (For our part, we plan to stick to cask ale and traditional bar pies with Esposito sausage and cremini mushrooms. At least for the first few pints.) The Half Pint is slotted to open Memorial Day weekend. The Half-Pint, 76 W. 3rd St., nr. Thompson St.; no phone yet. The Half Pint menu
  6. NewsFeed
    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.