Some of New York's top restaurants and chefs were honored this morning with James Beard Foundation Award nominations, including April Bloomfield, Danny Bowien, and Michael White for Best Chef. Blue Hill was nominated for Outstanding Restaurant, and David Chang earned an Outstanding Chef nod. All win ... More >>
Monday, October 22
Sherryfest. Today starts Sherryfest, a week-long celebration of everything sherry. Union Square's newest wine bar, Corkbuzz, offers the perfect excuse to day drink at a tasting and Q&A on Tuesday afternoon. For the more experienced, try a Spanish sherry and food pairing at the Me ... More >>
Or shall we say, the Brooklyn Cocktail Exchange?Seems like everyone wants to be a bartender these days. Just weeks after Carteles and Mercadito Cantina announced they were abandoning regular business in favor of offering cocktail classes, the Brooklyn Wine Exchange in Cobble Hill has announce ... More >>
Not your grandmother's cocktail hour.Fatty Johnson's, the pop-up restaurant and bar Zak Pelaccio and the Fatty crew have set up as they prepare for the next incarnation of the space that once housed Cabrito, is distinguishing itself by lining up a rotating cast of all-star bartenders. The fir ... More >>
hiphostess.blogspot.comBetter than a gin and tonic any day.Brighid L. asks: Now that it's cold, my go-to gin and tonic just doesn't hit the spot. Any suggestions for a winter drink?
Dear Brighid: Drinking a gin and tonic shares many similarities with wearing white after Labor Day. Unless y ... More >>
The University of California, Davis is researching how to control fermentation to the point of creating identical barrels of wine each vintage.
[Wall Street Journal]
A glimpse into the world of David Wondrich reveals how the cocktail historian came to write his book about punch, called Punch ... More >>
Not owned by Sasha Petraske yet. Photo via Museum of Natural HistoryNot long ago, the American Museum of Natural History was a place to learn about the lives of dinosaurs and Neanderthals, with a possible tidbit gleaned here and there about what these creatures ate. Yet the museum has increas ... More >>
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May 5, 6-9 p.m.
The hills (read: a New York City rooftop) will be alive with the taste of Austria's best wines, paired with dis ... More >>
In his new book, Wondrich tackles punch.Last week, several dozen bartenders gathered on the low-riding banquettes and plush lounge chairs of the Pegu Club to hear cocktail historian and author of Imbibe!, David Wondrich, talk about punch. The presentation was essentially a preview of Wondrich ... More >>
David Wondrich has some advice on how to drink vodka -- no, not in a cocktail, you rube. In a glass, with food, like the Russians. He names Karlsson's Gold, Square One Organic Vodka, and Russian Standard as his favorites.
Meanwhile, the Russian government has set a minimum price f ... More >>
Punch may have been the summer's darling, but the holiday season is the perfect time of year to whip up a Tom and Jerry cocktail. This labor-intensive eggnog-style drink probably dates the early to mid-19th century, writes spirits historian and author David Wondrich in the current issue of Sa ... More >>
Like any good chef, One Ring Zero partners well-honed technique with unconventional inspiration. The brainchild of Michael Hearst and Joshua Camp, the band entered the cultural consciousness in 2004 with As Smart As We Are, an album featuring lyrics written by the likes of Margaret Atwood, Ri ... More >>
The Tom Collins might be what you grandmother likes to drink, but that's no excuse to knock it. Especially when the gin-and-hard lemonade cocktail might originally have been made with the Dutch version of gin: genever. Only you're not supposed to call it that.
Bols Genever, which launched la ... More >>
Those of you who enjoyed Chantal's excellent coverage of NOLA's Tales of the Cocktail (read her posts here, here and here) will be happy to know that New York will host its own cocktail extravaganza next year. The Manhattan Cocktail Classic will be held next May, with a preview this October 3-4 at A ... More >>
The farm-to-glass movement parallels the farm-to-table movement, only the chefs are of the bar variety. Such bar chefs prefer to shop for fresh produce at farmers markets and organic-food stores, and shun pre-mixed syrups and bottled juices.
Upscale gastropubs are getting the pub part r ... More >>
Sionth @ Flickr
If you're planning to join the throngs of green-clad revelers later on today - provided you haven't already - we don't need to tell you what top Irish pubs will be packed.
But if you prefer hosting your own St. Patrick's Day shindig, may we suggest an appropriate libation or two?
C ... More >>