Booze Bulletin

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NEW OPENING

21 GREENPOINT: Greenpoint welcomes a vibrant restaurant and bar with thoughtful, honest food and a uniquely Brooklyn vibe. Owners Sydney Silver and Homer Murray have brought on Chef Sean Telo – a Brooklyn Magazine “30 Under 30” honoree – to showcase his talents on a bold new menu. Stare into the open kitchen complete with a wood-burning pizza oven and observe Chef Telo and his team prepare the daily-evolving dishes that reflect what’s in season, with a focus on repurposing normally discarded ingredients, from land and sea, to offer good, clean, fair, and accessible food. The signature and classic cocktails also draw inspiration from seasonal produce used in the dishes. The menu showcases a diverse spirit selection and unique flavor profiles. Sit at the candlelit bar backed by a long mirror and sip on the fruit forward 6’7’8’ Bunch (banana rum, pineapple, coconut, lime, orange, grapefruit, Elemakule tiki bitters, cinnamon) or for a more intimate experience find a partitioned off cozy nook at this new, yet already neighborhood-y, gem. View venue details...

LATIN BEET KITCHEN: The owners of Flatiron’s Raymi Peruvian Kitchen introduce the quick and casual Latin Beet Kitchen within Raymi. The healthy, vibrant Latin inspired eatery serves breakfast and lunch on-the-go using only high quality organic, gluten-free and non-GMO ingredients.  For breakfast try an Arepa (housemade organic white corn cakes topped with everything from goat cheese and smoked salmon to queso fresco and radish). Head there for lunch and customize your own bowl with a base, protein, vegetables, a topping, and the Torres family's healthy take on traditional Latino sauces.  For dinner, it’s a free-range organic rotisserie chicken – half or whole! Pair that with a Gin Y Juice made with Gin, Fresh Lemon Juice, Lemon, and Ginger… that’s cleansing, right? Healthy ingredients never sounded so appetizing! View venue details…


MORE BOOZE NEWS

BRUNCH at LARINA PASTIFICIO & VINO: This new Fort Greene oasis for all things Italian debuts a weekend brunch with highlights including egg-topped pastas, pastries and Italian twists on breakfast and lunch favorites. The drink menu consists of four varieties of globally-inspired Bloody Marys as well as Aperitivi and Prosecco cocktails. The non-alcoholic section consists of fresh squeezed juices and espresso-based concoctions. Don’t miss Chef/Partner Silvia Barban’s hearty Pepper Raviolone crowned with a fried egg and crispy bacon! Brunch is available on weekends from 11am-4pm. View venue the brunch menu...

NEW MENU at PORCHLIGHT: Today the popular Chelsea bar with a Southern vibe introduces a new menu inspired by Southern Pies, Orchard Fruits and Baking Spices. Head Bartender Nicholas Bennett notes “For fall, my imagination is often captured by spices ranging from cinnamon and allspice to cardamom, clove and nutmeg. If these warming spices can be found in Southern pies, there’s a good chance they’ll make it into some of my autumn cocktails.” Some highlights include the Harvest Moon Cocktail which is inspired by the aromatic apple pies that peak this season; Laird’s Apple Brandy is combined with maple syrup, lemon juice and egg white, with a housemade allspice/chinchona tincture and cinnamon garnish to accentuate the spice notes. The Sass n’ Frass Julep is a salute to sarsaparilla, a quintessential American ingredient since the Old West and the basis of root beer. Using the classic Mint Julep as the template, Jamaican rum and Cognac replace the whiskey, Branca Menta subs in for muddled mint, and sassafras simple syrup layers in notes of wintergreen and spice. That’s not all, the food menu gets spruced up too with some new heartier items with spicy flair. View venue details…

NEW MENU at ANALOGUE: The West Village craft cocktail bar also known for its extensive whiskey selection, has a new head bartender, Zack Berger (ex-Jacob’s Pickles), who just introduced a new cocktail menu with spirit flights just in time for fall. New cocktails are as varied as the colors of falling leaves with names drawing inspiration from literature and art like the nutty Velveteen Rabbit (Remy Martin 1738 cognac, Nux Alpina walnut liqueur, housemade toasted hazelnut orgeat, lemon, egg white and whiskey barrel aged bitters) and the Non-Commissioned Officer which combines Bourbon and Amaro Nonino, a grappa-based liqueur infused with alpine herbs. Additionally, three barrel aged cocktails are introduced for the season: a Manhattan aged for 27 days in a new oak barrel and two Negronis, one aged for 18 days in new oak and the other 23 days in a used Manhattan barrel. Analogue also debuts five spirit flights this fall allowing guests to take a journey through the world of (mostly) brown spirits, often spotlighting lesser-known labels. View the new menu…

(Photos from left: Non-Commissioned Officer at Analogue by Michael Tulipan; Cocktails at Latin Beet Kitchen; Three Rings Cocktail at Porchlight)


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