The beloved brewery will soon call both Queens and Brooklyn home.
The editor of The Wine Zine goes to two fairs in Brooklyn—RAW Wine and Wild World—to assess the scene.
Here are some tips on how to be the best guest you can be.
Plus, tarot at the Night Market, an evening with Michael Ruhlman, and Scribe Winery pours at Gertie.
The distilled, non-alcoholic spirit occupies an agriculture-focused niche in the bar world.
Andy Brennan’s Uncultivated is as much a guide to cidering as it is a treatise on escaping, rewilding and coming to terms with having to live.
The “flavor company” was started by a noma alum, and now appears at many restaurants and bars in the city.
This cocktail—featuring raspberry-infused tequila and a hibiscus-clove honey syrup—is being served at Old Timers in Bushwick, or you can make it yourself.
Big spirits make gains on an eco-friendly process.
If you haven’t had jerk chicken at Peppa’s yet, now’s the time.
They’re made using sustainably sourced ingredients.
We also check in on the Nutcracker “crackdown” ahead of the last unofficial weekend of summer.