NYC Beer Week may be over, but we’re always featuring great local beers on draught. Coming up this week we have a couple new beers: one from recent GABF winners Grimm Artisanal Ales (Tesseract Double IPA) and two from Brooklyn’s newest brewery Folksbier (Echomaker Rye, plus their Helles Lager is back). We’ll be rotating through some great hoppy beers from Other Half Brewing, and Horseheads Brewing from upstate (who’s been to Horseheads, NY? we wanna know!).
Looking for something to pair with your beer? We have cool guests coming in all month long, including the following pop-up kitchens and dinners:
- Sunday, March 15th, from 4 p.m. – New York Epicurean Events Spring Fling with Joe Distefano (menu/tickets here)
- Sunday, March 22nd, from 5 p.m. – Rick Simmons returns with Southern Fried Chicken Pop-Up Kitchen (pay as you go)
- Sunday, March 29th, at 7 p.m. – Taiwanese Pub Dinner and Book Signing with cookbook author Cathy Erway (menu/tickets here)
- Sunday, April 5th, from 4 p.m. – Chef Humberto Guallpa Ecuadorean Pop-Up Kitchen (pay as you go)
And have you heard? Jimmy Carbone’s e-Cookbook, I Like Pig: Recipes and Inspiration from New York City’s Pig Island, is a finalist for the International Association of Culinary Professional’s annual book awards! We are celebrating by inviting back one of our favorite carvers, Ted “The Butcher” Nigro, for an I Like Pig carving and sampling demo on Saturday, March 21st, from 2-4 p.m. Show us your receipt for your download of I Like Pig (only $1.99, click here for details on how to buy) and you’ll get in for free! ($15 for everyone else – bring extra cash to take home cuts for your kitchen to cook at home).
Also ongoing this month is the Beer Portrait installation by photographer Matt Coats. If you haven’t seen these photographs, we invite you to drop by our back room and “guess the brewers” (answers are provided in case you’re stumped) in these beautiful portraits local beer makers.
And speaking of the back room, be sure to book your parties and enjoy our new cocktail lounge this spring (it’s finally here!). Email for details on bookings.