18 Apples a Day: Where to Eat the Last IOTD

Apple cider is our last of the 11 Ingredients of the Day, sadly, but these dishes from our Eat Drink Local restaurant partners are anything but a bummer.

AQUAVIT: Roasted Lamb Sausage Mustard Greens-Celeriac Barley-Apple Cider Jus

BRAEBURN RESTAURANT: Apple Cider Braised Pork Belly with Creamed Savoy Cabbage

DB BISTRO MODERNE: Roasted Pork Tenderloin, Caramelized Gala Apples, Apple Cider Braised Cabbage.

EL CAFEMAE MAE CAFEWAVEHILL: Riesling Poached Salmon, Purple Cauliflower, Butter Beans, Leeks, Katchkie Farm Greens, Apple Cider Vinaigrette

ESCA: Apple Cider Bellinis

HEARTH: Gala Apple Crisp-Honey Ginger Ice Cream, Fire Island Pumpkin Barrel Ale

HENRY’S: Samascott farm warm apple pie (cinnamon, allspice, vanilla ice cream)

L’ECOLE THE RESTAURANT OF THE FRENCH CULINARY INSTITUTE: Johnny Apple-Fizz

PURE FOOD AND WINE: Radicchio, apple and pear salad w/ walnuts, dried cranberries and aged cashew nut cheese in a creamy balsamic vinaigrette

SAVOY: House Bratwurst with Apple Cider Jus and Cabbage

SOTHEBY’S TERRACE CAFE: Shaved Fennel, Apple and Arugula Salad with Toasted Walnuts and Apple Cider Vinaigrette

THE GREEN TABLE:  Grilled Long Island Duck Breast with Local Grain Salad and Apple Cider Reduction

BAMcafé: Warm Apple Strudel, Caramel Sauce and Whipped Cream

FIVE LEAVES: The Harvest Moon, Farmers Gin, organic Apple cider, fresh lemon juice, vanilla-thyme syrup and Fernet Branca.

RADISH: Pulled Apple Cider-Braised Pork Shoulder with Fennel and Apple Slaw

RYE: Grilled Berkshire Pork Belly, White Beans, Brussel Sprouts, Lemon Confit & Apple Cider Gastrique

TED AND HONEY: Apple cider, maple, juniper brined pork shoulder “bacon” BLT’s; Ted & Honey’s house cured & smoked pork shoulder bacon, heirloom tomatoes, Long Island red oak lettuce, house made aioli sandwiches

DUMONT: Creamy Butternut Squash Soup (caramelized apples, cider gastrique)

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Rachel Wharton is the editor of Edible Brooklyn. She won a 2010 James Beard food journalism award, holds a master’s degree in Food Studies from New York University, and has more than 15 years of experience as a writer, editor and reporter. A North Carolina native and a former features food reporter for the New York Daily News, she edited the Edible Brooklyn cookbook and was the co-author of both Handheld Pies and DiPalo's Guide to the Essential Foods of Italy. Her work also appears in publications such as The New York Times, the Wall Street Journal and Saveur.