Pioneering butchers and caterers at the Meat Hook are firing up on location.
Using their own booze, Interboro Spirits & Ales has made a canned gin and tonic that you can only buy at their combined distillery and brewery.
The spring cocktail list highlights Brooklyn-based spirits.
There will be ice cream.
Chef Simone Tong will be serving rice noodles in Williamsburg in advance of opening her East Village restaurant next month.
Plus: A lot of drinking and drawing is happening.
As well as the review that put the restaurant at the center of controversy.
Pots at Tea Dealers and Kettl aren’t just pieces you put on the shelf.
And the entire menu is gluten-free.
With beautifully produced deep dives and demos, Bong Appetit’s creators have high hopes for the new series.
This cocktail recipe book from PUNCH and St-Germain showcases how the world’s top bartenders and tastemakers craft joie de vivre.
From black cod pastrami to avocado toast, they’re serving every meal—well.