Booze Bulletin

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NEW OPENINGS

FREEK'S MILL: Alumns from Casa Mono/Bar Jamon and Union Square Café open a new restaurant in Gowanus featuring vegetable forward small plates, a robust wine list and the ever-popular no-tipping policy.  The 70-seat spot is named after the original Freek’s Mill, dating back to 1784 when the area was primarily farmland.  The interior reflects both the menu and neighborhood history with a comforting balance of natural wood, traditional moldings and steel and glass windows, all warmed with soft lighting that plays to the glow of the wood fire from the oven. The beverage program features a hearty wine list of 120 wines by the bottle and 16 by the glass along with a selection of craft cocktails, many being riffs on classics. The wines are centered heavily on Cru Beaujolais and Loire Chenin Blanc with some additional special attention to Champagne, dry Sherry and Georgian Qvevri wine. The food menu takes a minimalist approach; some highlights include Wood Roasted Oysters, Stracci with lamb, olives & ricotta, and Dry Aged Duck with refried cranberry beans & rosemary honey. View venue details…

MOMOSAN RAMEN & SAKE: Acclaimed Iron Chef Masaharu Morimoto opens his first ramen-focused concept in the heart of NYC's Murray Hill neighborhood. Here, Chef Morimoto has created a traditional Japanese ramen restaurant modernized for a New York City audience, showcasing his elevated spin on authentic ramen dishes and creative appetizers. The beverage program boasts an extensive selection of 21 regional sakes chosen to compliment the dishes and they’re served in a traditional masu box.  The list is filled with a wide-range of styles including: Junmai, Ginjo, Junmai Ginjo, Junmai Daiginjo, Yamahai Junmai, Tokubetsu Junmai, Nigori, Aged Sake, Makgeolli, and even Morimoto's own label.  The cocktail menu features hand-crafted sake-based creations like the Lemongrass Spritz (Morimoto Junmai Sake, lemongrass syrup and lemongrass bitters), and the Kyoto Shandy (suehiro Yj, Single Cut IPA and apricot puree). The 60-seat space is modern, casual, and simple with floor-to-ceiling windows lining front of the restaurant which fill the space with natural light throughout the day. Kanpai! View venue details…


MORE BOOZE NEWS: 4/20, BRUNCHING & LUNCHING

NATIONAL WEED DAY at SYNDICATED: 4/20 at Syndicated in Bushwick promises to be a high point (pun intended), as the independent movie theater, bar and restaurant will screen a trifecta of stoner flicks, plus offer cotton mouth curing cocktails like the brand new Bong Water (Tito’s Handmade Vodka, lemon juice and mint simple syrup, topped off with sweet tea and garnished with black Peruvian mint which resembles a cannabis leaf) and the Cheech & Chong-inspired Up in Smoke. At 5:30pm catch 2014’s Inherent Vice starring Joaquin Phoenix, followed by 1978’s Cheech & Chong’s Up in Smoke at 8:30 pm, and the 1998 Dave Chappelle cult favorite Half Baked at 10:30 pm. Showtime tickets are just $3 can be purchased online or at Syndicated. High-lights to satisfy the 4/20 munchies include Loaded Tater Tots (with pulled pork, beer-infused cheese sauce, sour cream and house pickled jalapenos), the Carnival Doughnuts (next level munchkins dusted with cinnamon sugar and topped with rum raisins), and so much more. View venue details…

BRUNCH & LUNCH at FAIR WEATHER BUSHWICK: The new cozy 20-seat seasonal New American restaurant with a backyard launches lunch this week and will introduce a spring brunch menu this Saturday. Weekday lunch fare being offered from 11am-4pm includes flavorful inventive salads, sandwiches, and pastas while the weekend will offer Chef/Partner John Creger’s inventive take on brunch classics. Highlights include Churro Waffles, Matcha Green Tea Pancakes (with ginger syrup), Pork Belly Hash (with peppers, onions, housemade honey-chipotle sauce and a runny egg), and Avocado Hash Toast. No brunch is complete without a cocktail. Wake up with a Shochu Latte (shochu, espresso shot and hazelnut syrup with steamed cream) or cure last night's indulgence with a spicy Bloody Shochu Mary with red yuzu pepper and hot sauce. Insider tip: save room for dessert, as in a Dark Ale “Brownie” - flourless chocolate cake infused with local Bushwick-made Braven Brewery Black Ale, rice puffs coated in milk chocolate and vanilla crème anglaise. Yum! Brunch will be served on Saturdays and Sundays 9:30 am – 4:30 pm. View the lunch menu | View the brunch menu…

BRUNCH at VANDAL: This Sunday the Bowery hotspot begins serving brunch. Just like the dinner menu, the brunch menu focuses on global street food. Try a breakfast-inspired 'Street Pizza' like the Salsa Verde (with baked egg, housemade green chorizo, feta, and cilantro pesto) or a 'Street Sweet' like the Asian Style Sweet Pancakes (with bacon, scallions, and miso butter). If you danced a wee-bit too late downstairs at Vandal the night before, do yourself a favor and order the Bloody Michelada made with Ilegal Mezcal, Pacifico Pilsner and VANDAL’s Bloody Mary Mix. Brunch will be served Saturday's & Sunday's from 11:30am-3:30pm View venue details…

(Photos from left: Momosan Ramen & Sake Interior; Cocktail at Freek's Mill; Pork Belly Hash at Fair Weather Brooklyn)


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