If Rooftop Reds were allowed to put “Brooklyn Bordeaux” on the label, they certainly would.
The Brooklyn Chamber of Commerce wants to make navigating nearby wineries easier for tourists and locals alike.
Passage de la Fleur is a 280-square-foot wine shop in Prospect Heights whose elbow-crook-shaped shelf space is entirely dedicated to (mostly French) natural wines.
This week, our editors are, as Lauren Wilson writes below, seeing a bright future for local food and drink—and seeing it clearly, with the help of the up-and-coming monocle.
This week, our editors are reading two very different takes on the future of food and drink.
Whether you’re going, staying in or just want something sweet, here are our local picks for Valentine’s Day.
Our editors take us both backward and forward in time with stories of sad-but-true vintage recipes, local wine lore and soon-to-be 3D printers for home kitchens.
Holed up post-blizzard, our editors consider lobsters with David Foster Wallace, imagine how dietary restrictions would fly in Middle Earth and share Long Island-inspired seafood cookbooks. Dig in.
Martha Clara’s Clusters is a port-style wine made from a blend of merlot, cabernet franc and cabernet sauvignon.
Hard cider for the Big Apple.
Absinthe and oysters, the old way.
Although we could can seasonal produce all year, there’s something about the harvest season that has us stuffing and hoarding Mason jars. To help you take advantage of pear season, we share one of our favorite recipes from Sherri Brooks Vinton’s latest book “Put ’em Up! Fruit.”