Booze Bulletin

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THE ATTIC Opens For SUMMER: The Hell's Kitchen rooftop lounge with sweeping views of Manhattan opens for its 3rd summer season. Renowned designer Marc Dizon (who designed Hakkasan Las Vegas, Revel, The Darby) helped reimagine the space which was inspired by the golden era of Hollywood. You can enjoy a menu of small dishes like Wild Mushroom Sliders and Wild Caught Jumbo Lump Crab Cake and a menu filled with Surf and Turf options. Take in the views from the 16th floor while sipping (or licking) craft cocktails or boozy ice pops created by the innovative Liquid Lab NYC. View venue details…

SICILY’S LIBERATION DAY at CACIO E VINO: Celebrate Sicily’s heritage by diving into a week of Sicilian pizza and wine! In honor of the anniversary of Italy’s Liberation Day on April 25, one of New York’s top Sicilian chefs, Chef Giusto Priola at Cacio e Vino, has created a special Sicilian tasting menu and Sicilian Pizza that highlights the rich bounty of Sicilian ingredients paired with Sicily’s own Stemmari Wines, served by the glass. From April 26-May 3 enjoy a prix fixe Sicilian menu with Stemmari Wine pairings for $55. View venue details...

BRUNCH at THE LATE LATE: The 1960s-themed summer season brunch kicks off this Saturday at the Irish-inspired LES bar. Enjoy summer sounds from 12pm-5pm and 90 minutes of bottomless Mimosas or Barrys Spiked Teapots for just $15. Brunch highlights include the Ballymaloe Breakfast Burger (organic grass fed beef, Dubliner cheddar, lettuce, tomato, red onion, pickles and Ballymaloe stout ketchup, served on a chive brioche bun with a fried egg) and Jameson Honey Butter French Toast With Fresh Fruit (French toast drizzled with Jameson honey butter). Escalate the fun by going with a group and getting a family-style smorgasbord of brunch staples for just $25 per person. View the brunch menu…

PASSPOVER at TIMNAAll week long the modern Israeli restaurant in the East Village is celebrating its first Passover by offering a specialty cocktail showcasing Manishewitz, the sweet kosher wine that is a staple of the Seder table. Beverage Director/Partner Amir Nathan has created the ManhattanSchewitz ($10), a take on the classic Manhattan with the Concord grape Manishewitz stepping in for whiskey - its juicy flavor is balanced out by Cardamaro Vino Amaro, Dolin Dry Vermouth and Angostura Bitters and is served up in a coupe glass . The ManhattanSchewitz will be offered Saturday April 23rd through Saturday April 30th (Timna is closed the first night of Passover on April 22nd). View venue details…

EARTH DAY at FAIR WEATHER BUSHWICK: On April 22nd the seasonal New American restaurant will offer 2 for 1 glasses of owner Ebru Brun’s favorite organic wine all day (lunch hours: 11 am – 4 pm | dinner hours: 6 pm – 10 pm), the 2013 Rezzadore Tai Rosso Monte Oseliera ($10), produced in Northeast Italy’s Veneto region. The Tai Rosso grapes (similar to French Grenache and formerly known as “tocai rosso”) are grown in limestone and volcanic soils without the use of any herbicides, pesticides or chemical fertilizers. Food-friendly, soft and versatile, this red organic wine has a floral nose and strawberry-like notes. It pairs well with the Beet “Ravioli” (thin slices of pickled beets folded over ricotta like a pasta sheet with pesto, plated with dehydrated beet for pure concentrated flavor, sweet beet caramel and spiced pepitas for crunch). View venue details...

(Photos from left: ManhattanSchewitz at Timna by Amir Nathan; Sicilian Pizza at Cacio e Vino by Sara Remington; Boozy Ice Pop at The Attic)


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