The Cider Scene at Flatbush Farm
Flatbush Farm's Basque Cider Festival last night featured plates of Basque peppers and Idiazábal cheese. The cider itself--Sarasola Sagardoa, with its razor sharp acidity and yeasty funk--was poured as it should be: from high overhead into a glass held at waist level, which stimulates the bubbles and awakens the flavors. Viva la sidra!
Get the Food & Drink Newsletter
Our weekly guide to New York dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.