His parents might have had a string of heart palpitations when Dan Amatuzzi graduated with a shiny degree in Economics from Villa Nova and told them he wanted to sniff corks for a living, but after he made the list of Forbe’s 30 Under 30 to watch in 2012, they realized their son with the big grin and shock of premature grays had found his passion. Now the 29-year-old is Joe Bastianich’s right-hand wine man, handling the not-so-small job of Wine Director for the entire of Eataly.
In our current issue, Rachel Wharton takes us inside Weather Up in Prospect Heights, where the lights are low and the cocktails are carefully crafted little treasures in a glass. Read the story for more on this gin-soaked romantic joint.
We at Edible consider ourselves pretty darn lucky. First, we get to write about the coolest thing ever–food!–in one of the best cities on earth. Second, we have amazing readers who know what’s what and always keep us in check. In response to a story we ran in our current issue about Cacao Prieto’s Widow Jane Kentucky Bourbon Whiskey, we received the following letter with some…ahem, constructive criticism
Bianca Miraglia’s Uncouth Vermouth is made with a wine base sourced from sustainable wineries and infused with locally foraged herbs. The flavor? Delicate and nuanced. The label, however, is anything but!
When Bridget Firtle worked on Wall Street as an analyst, she dreamed of retiring someday and running a craft distillery. One year later and she’s left behind the life of luxury to make rum in a Bushwick distillery she’s named the Noble Experiment—a tongue-in-cheek reappropriation of the euphemism for Prohibition.
These days, some of Brooklyn’s Greenmarkets are buzzing in more ways than one. They’ve got a new—and very popular—table, heavy with brown bottles labeled “Bad Seed Cider.”
Meet Del Pedro- he’ll be the 50-something goateed guy in a tiny tie, should you go- a 30-year scion of the city’s drinking scene whose first bartending gig was pouring Rock and Rye for day drinkers in an Uptown dive.
How can something so delicate and nuanced bear such a revolting image?
You can’t live here and not make them. It’s against The Rules.
Peter Becraft’s first crush.
A young crew puts a new kick in an old-world quaff.
Jackie Summers is taking his ancestral liqueur to the mainstream American market.