A Good Beer Leak! 22 Awesome Food & Brew Pairings, Revealed

And good food, too.

Over the weekend we ran into Brooklyn chef Jacques Gautier of the pan-Latin Park Slope restaurant Palo Santo (home to the after-after party of Brooklyn Uncorked) buying squash blossoms from Evolutionary Organics, one our favorite Greenmarket farms.

He was taking home a $5 box or two for a test-run of his dish at our Good Beer party on the 28th, our annual Good Beer Month suds tasting at Brooklyn’s BAM. (Tickets and details here.) The plan is to prepare quesadillas, which are going to be paired with a Brattleboro, Vermont brew called McNeill’s Blonde Bombshell. (That’s appropriate, cause Kira, the bad-ass farmer from Evolutionary, happens to be one of those.)

That got us hungry. It also got us thinking about what else we might have to look forward to, so we procured a list of the 22 we already know for you guys, right here. And if we do say so ourselves: Hell yeah! And speaking of hell yeahs, you should check out the list of Good Beer Month partners, too. Many have specials and deals going till the end of July. 

  1. Back Forty, Fire Island: Pork Meatball Sliders with a Smoky Tomato Sauce
  2. Palo Santo, McNeil’s Blonde Bombshell: Squash Blossom Quesadillas
  3. Roberta’s, Captain Lawrence Liquid Gold: Mussel, Ndjua, and Mustard Crostini, Pork Jowl Skewers with Pickled Carrots, The Best of Brooklyn Grange
  4. Brandt Beef, Kelso: Confit of Brandt Beef Cheeks with Caramelized Turnips and Garlic Scapes
  5. Cafe Glechik, Palm
  6. Co, Magic Hat: Giardiniera-Crushed Tomatoes, Chili Flakes, Fresh Corn, Arugula/ Margherita: Tomato Pulp, Fresh Mozz, Sea Salt, Basil Leaves
  7. Esca, Blue Point: Crudo
  8. Fette Sau, Brooklyn Brewery: Beef Brisket Slider with a Smoked Jalapeno Sauce
  9. Prime Meats, Sixpoint: Weisswurst with Lacto-Fermented Sauerkraut, House-Made Pretzel Chip & Bavarian Sweet Mustard
  10. Gramercy Tavern, Gramercy’s Homebrew: Hush Puppies
  11. Jimmy’s 43, Brooklyn Brew Shop: Piggery Farm Pulled Pork with School House Kitchen Mustard, Pickled Onions on a Tom Cat Brioche Roll
  12. Lucy’s Whey, Saranac Brewery: Consider Bardwell Cheeses
  13. Luke’s Lobster, Peak Organic: Shrimp Rolls: Griddled New England Hot Dog Bun, with Sweet Maine Shrimp, Mayo, Butter and Seasoning
  14. Northern Spy, South Hampton: Fazio’s Rabbit Terrine with Bing Cherry, Arugula, and Frisee Salad
  15. Organic Valley/Whole Foods, Ommegang: Seduction bread topped with Organic Valley Raw Sharp Cheddar Cheese & Rick’s Picks Corn Relish
  16. Orwasher’s, Sixpoint: Breads
  17. Rick’s Picks, Saranac Brewery: Pickles
  18. Sammy’s Roumanian Steak House, Lagunitas: Chopped Liver with Rye Bread
  19. Sigmund Pretzels, Sierra Nevada: Salted, Chili and Gruyere Pretzels
  20. The Good Fork, Abita: Slow Roasted Pork Shoulder with Korean Flavors, Black Rice and Pickled Vegetables
  21. Umi Nom, Cottrell Brewery: Grilled Pork Ribs with Garlic, Ginger, Lemongrass, Oyster Sauce Marinade
  22. The Vanderbilt, Heartland Brewery: House-Cured Beef Jerky

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Rachel Wharton is the former deputy editor of Edible Brooklyn and Edible Manhattan. 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.