The Edible Manhattan Group team and friends got loose in New York City at speakeasy cocktail bar The Garret East. We gathered with colleagues, clients and fans to celebrate the recent relaunch of our food media brands – Edible Manhattan, Edible Brooklyn, Edible Hudson Valley and Edible Westchester.
Guests funneled into The Garret East’s moody, intimate room through a secret door disguised as a vending machine. All who came enjoyed Chef Yuval Ochoa’s brisket barbacoa and bone marrow, short rib oxtail birria and wild mix mushroom tacos, Great Jones Paradise Coupe cocktail made with their Four Grain Bourbon (drink it at their distillery at 686 Broadway NYC or make it at home) and Whitecliff Winery’s Gamay Noir 2020 and Blanc de Blanc, among other fabulous reds, whites and rosés.
Our Spring issue cover stars were in attendance – Shenarri Freeman of vegan soul food restaurant Cadence in NYC and Stefano Diaz, owner and head butcher of The Meat Wagon in Kingston. Stasia De Tilly deejayed a perfect set and Parker Hao documented the party with a Contax G2 35mm film camera.
Members of the New York City Hospitality Alliance, like Executive Director Andrew Rigie and Loycent Gordon of Neir’s Tavern, joined us in celebrating, as did Ariel Palitz, Senior Executive Director of NYC Office of Nightlife.