Bushwick-based BK ROT provides training and paid, part-time composting jobs for six young people in their teens and early twenties.
Forthave Spirits’ punk approach to distilling has resulted, so far, in three very polished bottles including an aperitivo, an American dry gin and an amaro.
At J&H Farm, Sandra Kim makes fresh Korean food that has customers flocking.
In only four months on the market, Arcane Distilling’s already produced 400 bottles, and local beer bars have been buying them up.
Bolstered by the Farm Brewing Law, Indian Ladder Farmstead imparts hop-grower knowledge while brewing their own beer and cider.
The Gowanus favorite uses kimchi brine to create another take on a classic.
At Un Posto Italiano, Antonio Capone makes daily pastas that often sell out before closing time.
For the Caribbean chef, “The way you live, the way you carry yourself, the way everyone sees you. It’s your sermon. My message is food.”
There’s the whiff of a gimmick about the decision to only pour local hooch, but this place does it well.
For now, Sweet & Salzig has a couple of “baking days” each month, and she has been doing sporadic pop-ups around the city.
Supercrown comes from third-wave master roaster Darleen Scherer.
Okonomi will upend your preconceived notions of New York Japanese restaurants.