This unassuming little hideaway has thoroughly modern ambitions on par with some of the city’s best beverage programs.
We revisit a Chinatown tour we took a few years back with the new Jimmy’s No. 43 chef.
This new shop’s app lets you sip and rate, then suggests bottles you’ll likely like.
New Yorkers now have access to “extreme small-batch varieties” of sake at venues across the city.
Given the cutting-edge caliber of craft coffee and cocktails, it’s not surprising that there’s now a way to indulge in both at the same time.
This winter, Jimmy’s No. 43 is stoking the fires of the ongoing cassoulet controversy with their seventh annual Cassoulet Cookoff benefiting GrowNYC’s Local Grains Project.
At an East Village elementary, students mind their peas.
At Kara Newman’s Think.Drink events, pros like Talia Baiocchi of Punch magazine read their original works out loud.
When New Yorkers think Italian fare, they typically think pasta or pizza—but one little restaurant in the East Village is looking to change that. Opened this spring by a Verona-based family of farmers, it’s got just about one thing on the menu: rice.
The drink on tap at Molecule isn’t wine or beer, but pure water.
One man’s quest to convince pappardelle eaters to order not a glass of Barolo but a bottle of beer.
The Tom & Jerry–a frothy, rich Christmas-time drink akin to eggnog–was, according to cocktail historian David Wondrich, created in the early 1850s by famed mixologist Jerry Thomas. As legend goes, Thomas refused to make them until after the first snowfall. It may not be Christmas yet, but the snow has fallen, people, so ready your mixers!