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Displaying all articles tagged:
Distilled
Grub Guides
July 1, 2014
Where to Eat and Drink in New York on the Fourth of July
The Dutch, Maison Premiere, the Gander, and more.
By
Riddley Gemperlein-Schirm
Leftovers
June 24, 2014
Pok Pok Phat Thai Moves to Brooklyn; Goat Town to Close and Reopen As GG’s
Today’s Leftovers.
Leftovers
May 13, 2014
Northern Spy Hosts Big Beef Dinner; Caviar’s Central Park Picnic
Today’s Leftovers.
Leftovers
Dec. 17, 2013
Jose Garces’s New Philly Restaurant; New Year’s Eve at Distilled
Plus: free cupcakes, and more, in today’s Leftovers.
Grub Guides
Dec. 6, 2013
Get Drunk, Stay Warm: 14 New Hot, Comforting Cocktails
’Tis the season to spike apple cider, hot chocolate, and tea.
By
Sierra Tishgart
Grub Guides
Nov. 18, 2013
Turkey Time: 15 Shops Serving Thanksgiving-Inspired Sandwiches
Because holiday food tastes better between bread.
By
Sierra Tishgart
Leftovers
Aug. 21, 2013
Northern Spy’s ‘Eat Your Veggies’ Dinner; Self-Serve Keg at
Plus: tickets for Taste of Williamsburg Greenpoint, and more, in today’s Leftovers.
Happy Hour
Aug. 7, 2013
Genius Scientists Figure Out How to Distill Alcohol From Coffee
The resulting booze had “features of a pleasant beverage, with smell and taste of coffee.”
By
Hugh Merwin
Grub Guides
Aug. 6, 2013
New York’s New Wave of Fried Chicken: 14 Birds, Ranked by Cost
A single wing at Blue Ribbon Fried Chicken costs $1.75, while the Butterfly is charging $23 for a platter.
By
Sierra Tishgart
Grub Guides
July 16, 2013
18 Places With Fantastic New Tomato Dishes to Eat This Summer
Including Alder, the Musket Room, and Marietta.
By
Sierra Tishgart
Leftovers
July 1, 2013
Má Pêche’s Wine and Cocktail Classes; Hamptons Food Events
Plus: Distilled’s “Public Hour,” and more, in today’s Leftovers.
Grub Guides
June 18, 2013
Situational Dining: Where to Eat and Drink Outdoors in New York This Summer
Including Hawker Bar, Distilled, and Montmartre.
By
Sierra Tishgart
Openings
June 5, 2013
What to Eat at Distilled, a Momofuku Alum’s Pub-Style Restaurant in
Apple Pie Soda Float, for the win.
By
Sierra Tishgart