On Sunday, March 29 at 6:00 p.m., the restaurant will transform into a Basque cider house complete with music, art, film projections and lots of food.
Sure there are some boozy options, but that’s not all that our writers and editors are drinking around the city.
First the first time, we’ve combined our annual drinks issue to bring you stories from both Manhattan and Brooklyn.
Local cheesemakers wash their curds in everything from beer to absinthe.
Cider Week celebrates the best of local cider just as the leaves are changing, the air is getting cold, and apple season is peaking.
You can get some sense of a place by driving through it in a car, but for someone with a limited amount of time the best way to absorb it is from the seat of a bicycle.
This week, we’re focusing on some of our favorite recent articles in our sister Edible publications.
Unsurprisingly, we’re very proud that the list shines a big and deserving (yea, we’re biased) spotlight on our city.
Andy Brennan moved upstate in search of an orchard he’d loved and lost. Now he’s resurrecting America’s oldest drink.
Our city is surrounded by what might as well be called the “cider belt,” aka the Hudson Valley. For your tasting pleasure, Malt & Mold suggests some cheese pairings for these delectable local drinks.
Our 13 most read stories of 2013 cover all of the Edible bases. They took us around the world — both by yacht and by plane — where we sampled everything from North African salad to Romanian rosé.
In our upcoming drinks issue, we take a look at Aaron Burr Cidery in the Hudson Valley and learn about all it takes to forage and ferment the fruit locally. To share more about the trade, here’s a roundup of cider love from our archives.