We are happy once again to be welcoming back Slow Food NYC for their annual duck-off (quack-off?) this Sunday, March 22nd, (from 1-3 p.m. – tickets here). This year’s annual event takes advantage of our upgraded bar options with an added Rye component!
DUCK, DUCK! RYE? is an all-duck, Competitive Chef “Quack” Down and New York Spirits Tasting and fundraiser for Slow Food NYC. Come out for Duck Confit, Peking Duck, Duck Tacos, Duck Ragu and more.
This competitive, all-duck “Quack” Down, is two hours chock full of chefs delivering delectable, duck dishes for your delight. And this year to accompany your New York duck will be samples of spirits made in New York featuring ingredients grown in New York!
Following the event on Sunday, we’ll be embracing our “fowl theme” as Southern Chef Rick Simmons returns for a pay-as-you-go fried chicken pop-up kitchen. Pair your favorite craft beer, cider, wine or cocktail with great southern comfort food.
Which beer, you may be asking? Currently on draught is the Fuschen Altbier. We also have a new brewery, Black Hog from CT (Blog Hog Coffee Nitro Stout). This weekend we’ll be tapping two beers that featured prominently during last month’s NYC Beer Week (we have the two last kegs!): Grimm Artisanal Ale’s Tesseract (Double India Pale Ale) and Bound by Chains (also a DIPA) from Bridge & Tunnel.
And on the horizon coming up is a prix fixe Tawainese Pub Dinner and Book Signing with cookbook author Cathy Erway. Check out the full menu and ticketing options here.
We hope you’ll take advantage of our new menu options as we look forward to the arrival of spring!