Hot Off the Press
While relying less on foods sourced from animals is a good overall strategy to tread more lightly, the truth about the sustainability of each product is complicated.
Prohibition turns 100 this year and, well, we all know how that turned out.
From citrusy mezcals to complex rums, here are some of Shannon Mustipher’s current go-tos.
Think of it as a punchier Whiskey Sour, with additional layers of fruit and spices to add a dash of beach-resort flavor.
The Prospect Heights restaurant has become a case study in how a cocktail program can be used to help reduce a restaurant’s food waste.
Strong Rope Brewery sees itself as a sort of missionary for New York hop farmers and malt houses. And the beer’s delicious, too.
Each expression supports local farms, craft distillers and the slow but steady resurrection of New York’s whiskey heritage.
When it comes to eating and drinking, we dream of Greenpoint.
According to the botanic garden, changes to local zoning “will have a lasting negative impact” on their conservatories, greenhouses and nurseries.
The team plays with everything from rhubarb and rose to langoustines.
The menu takes several departures from the beloved Cobble Hill delicatessen, namely with pork.
For one night at Archestratus, chef Ortiz will serve bollitos de platano, gandules and casabe, guayaba con queso, and more.