Every August, wine and spirits producers from across New York gather in the Finger Lakes to put forth their best in the annual New York Wine & Food Classic competition.
Africa seems so far away…if you’re staying below 23rd Street. But if you make the voyage to the Upper East Side, you’ll get a lot closer than you’d think.
For eco-minded eaters, Midtown East has long been tough territory for takeout. But on 56th Street near Lexington Avenue—the land of both Bloomingdale’s and Bloomberg News—sits the two-yearold Certe Pizza, an oasis for hungry locavores.
Move over wine, ingredients-obsessed chefs are getting into craft beer they’ve helped create.
Here’s a pleasure that’s even better: wild blueberries you’ve picked yourself, for free, in a breathtakingly beautiful nature preserve.
Salt can be made in New York City, staggeringly easily.
Urban gardeners found themselves in that position in 2001, when a drought inspired the folks at GrowNYC to help them harvest a vital new crop: rain.
Last year along, the paddy produced about 30 pounds of rice, and immeasurable quantities of enlightenment.
The drink on tap at Molecule isn’t wine or beer, but pure water.
The craft distilling movement has yielded a bumper crop of spirits that hearken back to old traditions while pushing the boundaries of creativity.
Sam Merritt will train you to be a beer sommelier.
Top Hops, a beautifully modern bar and market, has opened on Orchard Street.