Brooklyn Cider House Opens in Bushwick

Brooklyn Cider House Opens in Bushwick


Headliner

BROOKLYN CIDER HOUSE Peter Yi, who founded PJ Wine in Inwood, has moved on to hard cider. He already makes five styles in the Hudson Valley (some from apples grown in his orchards). But now he is increasing his production, adding this spacious new cider house, bar and restaurant, with fermenting containers and aging barrels and tanks, in Bushwick, Brooklyn. Inspired by cider traditions in the Basque Country, he will tap some of the ciders being served directly from the barrels and tanks, as they do in Spain. The menu will have a Basque influence, with chorizo simmered in cider, an omelet with salted cod, Spanish cheeses and cured meats, and slabs of beef. “I want to make cider that will change people’s assumption that wine goes best with food,” he said. “Just like what happened to me.” His partners include his sister, Susan Yi. The industrial space, warmed with plenty of wood, has three dining areas and communal tables. The ciders will also be sold for takeout. (Opens Thursday): 1100 Flushing Avenue (Varick Avenue), Bushwick, Brooklyn, 347-295-0308, brooklynciderhouse.com.

Opening

LA LONCHERIA Danny Mena and Oscar León Bernal are going back to Brooklyn. The partners in Hecho en Dumbo, which they moved to NoHo from Dumbo in 2010, are opening a Mexican luncheonette serving typical tortas (sandwiches), tacos, grilled items like octopus and a burger. A range of agave-based spirits and rum drinks will be mixed. Bright tilework adds Mexican flair. (Friday): 41 Wilson Avenue (Melrose Street), Bushwick, Brooklyn.

NEGRIL BK Beat the chill with Caribbean heat, including plates of jerk lamb meatballs, rotisserie jerk chicken, seafood stew with grits, and rum-infused skirt steak. The chef Kingsley John, a native of St. Lucia in the Caribbean, worked for many years with Marcus Samuelsson. This 200-seat restaurant, owned by Peter Best, who has places in Brooklyn and Atlanta, and Malissa Browne, who has worked for his company, has three sections, including a speakeasy-style Rum Shop for late-night drinks. (Thursday): 256 Fifth Avenue (Carroll Street), Park Slope, Brooklyn, 347-721-3801, negrilbk.com.

CASINO CLAM BAR Joe Carroll, whose restaurants, including Fette Sau, St. Anselm and Spuyten Duyvil, dot Williamsburg, has replaced his Semilla with this new take on the Jersey Shore. It just has a counter with 18 seats for raw-bar items, clam chowder, pots of steamed seafood, clam pizza and, of course, clams casino. Caviar and Spanish tinned seafood are also on the menu, as are Italian ices and funnel cakes for dessert: 160 Havemeyer Street (South Second Street), Williamsburg, Brooklyn, 718-782-3474.

KELLOGG’S NYC CAFÉ The trial run in Times Square for this cereal cafe has ended, and now the company has opened a sprawling second-floor loft overlooking Union Square that’s five times as large. Comfortable furniture, a communal table, a children’s area and a stretch of counter with shiny white subway tiles all suggest settling in with that bowl of Froot Loops instead of grabbing and going as before. Serve-yourself dispensers for 10 cereals, more than 30 possible toppings, several milks, a menu of preset combinations, Pop-Tarts and fried chicken with freshly baked Homemade Eggo waffles are on offer. (Thursday): 31 East 17th Street, kelloggsnyc.com.



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