Fall was in the air and in the offerings at Edible Manhattan’s Edible Escape inside of the enchanting Angel Orensanz Foundation building on the Lower East Side on Thursday night.  The fare leaned to the slightly heavier, slightly warmer side of things, much like our wardrobes.  The crowd was all too happy to say goodbye to summer and jump into seasonal dishes from around our local area and from some far off places.

We began with a short hop across the Hudson River where Halifax is a newer restaurant occupying the downstairs of the posh W Hoboken hotel.  Their “Ricotta Cavatelli” highlighted locally sourced ingredients, including foraged mushrooms and lamb from Gladstone, New Jersey.  The earthy braised sauce and nutty parmigiano was conveniently located right next to St. Francis Winery‘s pours, straight from Sonoma, California.  Their award winning Cabernet Sauvignon and Old Vines Zinfandel (both 2013) stood up equally against the rich sauce.  The red Zinfandel’s black fruit flavors and mild spices worked well as a change up to more atypical reds for its drinkability alone or, even better, when paired with food.

Across the way were some more rich offerings, none more so than Black & Bolyard’s “Brown Butter.”  Their ”Aleppo Pepper Butter” spiced up some popcorn while their “Bay Leaf Butter” was richly slathered across cornbread.  Their stand was dangerously close to Orwasher’s Bakery, tempting us to go no further for some delicious crusty bread and a quick schmear.  On we pressed to the next rich bite from Esperanto where we sampled warmed goat cheese encrusted in a “Fried Plantain” on a bed of melted leeks, topped with a cilantro-forward pico de gallo.  The bright garnish helped balance the smooth cheese and buttery leeks.  Feeling a fullness coming on too early in the night, we sought out a changeup across the room and found another New York City restaurant’s table.

Streets, which offers a “culinary adventure” at their Brooklyn restaurant, highlights the best of street food (taken to the next level, of course) from around the world.  Their South African “Peri Peri Wings” offered a much needed respite from our fattier forays.  Their garlicky, gingery and slightly sweet spice added an addictive spin onto an otherwise classic wing.  Similarly, La Compagnie des Vins Suranturels elevated game day fare, serving up “Buffalo Chicken Rillettes.”  The confit had all of the classic components in a much more grownup way, including a celery cracker and translucent shaved celery garnish.  We chose to pair these spicier bites with some white wines from the Loire Valley.  The 2014 Muscadet from Louis Metaireau, Petit Mouton, was a delightful alternative to a typical Sauvignon Blanc; it was full of minerality and light citrus without any offensive lingering acid.  However, our favorite was the Rose Cremant de Loire from Moncontour.  This sparkling rose- made up of 90% Cabernet Franc and 10% Chenin Blanc- easily balanced the spiciness of our recent dishes, but would be highly enjoyable on its own.  Ever so slightly sweet, its structure and balance ended on a crisper note, making it a sure crowd-pleaser for your next festive occasion.  Our other favorite white of the night was from Baumgartner, a Gruner Veltliner with citrus and white pepper notes Baumgartner served from – get this – a keg.  Gaining some popularity on Long Island, kegs of wine are still not super popular but we can vouch that they can be filled with some pretty good stuff.

Revived by the zip of pepper and bubbles, we carried on to some other rich dishes.  Upstairs, Schaller and Weber’s charcuterie and pâté were lined up in front of catalogs of similarly luxurious meats.  Their “Goose Liver and Jam” served on pistachio and sesame crackers nodded towards Thanksgiving, while their more classic “Pâté served with Onions” showed the strength of their traditional offerings.  Downstairs, Les Trois Petits Cochons presented their own foie gras and pâté with their house pickled baby gherkins.  Their “Pâté au poivre Noir” (pork and chicken liver pate with black peppercorns) was as delicious as it was difficult to say, served on an edible cracker spoon.  Directly behind their table, we stumbled upon a crostini topped with a horseradish crema, smoked trout and a persimmon chutney from the Catskills region.  Should you have the means, I highly recommend smoking some trout up as these purveyors did earlier that morning.  Continuing with the theme of the region, Molecular Mixology, Inc. created Catskills-inspired cocktails nearby.  Their classes and resources can help you really impress your friends, especially if you also smoked some trout earlier that day.  If you are the type who prefers someone else to do the work for gifts or parties, check out Eatiamo.  They curate baskets that feed four people a 3-course meal using locally sourced items from small producers in Italy.  Reasonably priced and full of delicious things supporting independent businesses, this is a very good gift to give someone (hint to all my loved ones).

Awestruck presented its hard ciders made from New York State apples and combined with delightful things like lavender hops and hibiscus ginger to up your cider game.  Not to be out-falled, Brooklyn Brewery’s “Pumpkin Ale” was similarly seasonal without the sweet or overbearing drawbacks of many pumpkin beers.  Lightly spiced, it is a way to get on the pumpkin train without overdoing it.  For those looking for a subtler nod to the season’s favorite produce, check out Union Grove Distillery’s “Apple and Wheat Vodka.”  The apple is there on the nose, but the vodka is not sweet or fruit flavored, just smooth.  Our personal favorite apple-based items were cider donuts from Harbes Farm and Vineyard out on nearby Long Island.  A weekend trip out to grab some of these delicious confections (and maybe some caramel apples, perhaps a quick wine tasting) would be well worth the journey out of the city.

We ended our night seeking some more sweets, starting with a delicious aged, raw goat cheese topped with maple syrup from Consider Bardwell Farm in Vermont.  Creamy and nutty, the drizzle of maple syrup made this an ideal post-meal bite for those who avoid more heavily sweet desserts.  Similarly, Bittersweet NYC’s “Chocolate Besan Ladoo” made of chickpea flour, cardamom and cashews was just sweet enough to be satisfying.  Taking traditional Indian desserts and re-imagining them in new ways is Chef Surbhi Sahni’s inspiration.  Combining unique spices and chocolates, she introduces classic flavors to an unfamiliar audience, and new takes on old favorites to a familiar one.  That was a bit of an unofficial theme of the night: introducing participants to new lands, new tastes and new products.  We certainly picked up a few new favorites for ourselves, plus a few new gift ideas for the upcoming holiday season!

- Mallory Sullivan 

The line leading into La.Venue was filled with scenesters ready to turn a blustery March evening into a celebration of the changing season with the help of Edible Manhattan’s Good Spirits. Inside the warm and rustic-industrial two-room event space, dozens of local New York City restaurants and liquor purveyors were preparing to serve food and cocktail pairings that largely reflected the upcoming warmer months, while providing enough hearty fare to appease even the hungriest of eaters.

“Good Spirits” has become one of Manhattan’s most anticipated events in recent years, mostly because of the quality of restaurant participants the folks at Edible have been able to recruit.  Thursday evening’s festivities were again no different as guests noshed on delicious offerings like Almond’s “Cured Ham with Sherry Honey Glaze and Pickled Chili,” a lightly spicy bite of freshly sliced cured ham and Monument Lane‘s similarly balanced “Bourbon-braised Pork Shoulder,” topped with spicy pickles in a way that would make a mean sandwich combination. Nearby, The Wren, known mostly as one of Manhattan’s finest cocktail bar, plated a “Tomatilla Braised Pork” with salsa verde, pickled onions and crispy jalapenos. These three plates showed off great culinary range despite their similar ingredients, and their cocktail pairings were just equally as noteworthy. Brooklyn Gin’s “Blood Orange and Rosemary Gin and Tonic” was a spritzy and refined version of the classic. The Wren’s “Emerald City” was one of my favorite cocktails of the night, made with gin, dandelion-cilantro syrup, jalapeno and lime juice.  Though a bit on the sweet side, the jalapeno and cilantro garnish created an herbaceous nose that cut through and complimented the blend.

One of our favorite (and hardest to grab) plates of the night was one that actually didn’t require a plate at all. L&W Oyster Co.’s “Tiny Oyster Tacos” highlighted a smoked and cornmeal-fried Virginia oyster with a bit of apple-mint slaw and roasted garlic aioli. Had it not been for the lineup awaiting each batch, we might have tried to snag a second of these. We paired ours with Owney’s Rum – made at an all-female run distillery – with a dash of bitters. Next to the summer friendly oysters was a warming “Lamb Merquez” from Bustan NYC. We happily grabbed some crusty bread from Orwasher’s Bakery to help soak up the spiced black beluga lentils and white bean and spinach stew, deciding that hearty dishes like this one was one redeemable quality of the cold weather month.

With that in mind we sought out one more warm dish,  and waited for Louie+Chan’s “Madeira Braised Beef Cheeks” that quite literally disappeared as soon as they were placed on the table. Atop a creamy bed of lemon-scented polenta, the tender beef cheek fell apart delicately but had a bracing amount of spicy fried garlic. Meanwhile at the next table over, Dizzy’s Club Coca-Cola offered up a “Katchkie Farm Pork” over a bed of jambalaya, a filling bite appropriate for the jazz club. The pairing from Cocktail Courier, a service that delivers cocktail recipes and ingredients to your door, was the “Dizzy Little Mule.” A play on the classic Moscow Mule, Cocktail Courier pepped things up with passion-fruit puree and Guajillo chile. More sweet than spicy, this would be an easy and impressive drink to make at your next warm-weathered party.

Our other favorite “put-it-on-the-summer-drink-list” offering was Suerte Tequila’s Blue Agave Nectar and Grapefruit Juice.”  Simple, refreshing, and pretty to boot, this drink was a more refined and slightly more adventurous Greyhound (replacing tequila for vodka) for those looking to take it out of neutral. It was paired with the equally as pretty lightly cured “King Salmon Crudo” from Neuman’s kitchen. With sunflower gremolata, grapefruit citronette and fennel, I was worried that the salmon would be overpowered by the spicier aspects of the dish. I was delightfully surprised to find that these flavors were mellowed, maintaining and highlighting the integrity of the fish. And I don’t even like fennel. The Penrose also managed to let salmon shine with their delicious “Poke” served with Asian-inspired shishito peppers and topped with puffed rice that provided a necessary crunchy texture to balance the tender fish. While not technically its pairing, we also enjoyed Manhattan Cricket Club’s “Tommyrotter Collins” with lemon, agave, and mace blade to cleanse our palate before moving towards the dessert offerings of the night.

The most delightfully sweet beverage we had was Nobletree Coffee’s “Dromedaire Cuvee Iced Coffee,” prepared with Rapadura sugar butterscotch. A vertically integrated company, Nobletree grows and sources its own beans but unfortunately does not yet offer the delicious beverage we enjoyed in stores…yet. Across the room, Royce’s Chocolate provided a delightful array of sweet-tooth satisfying chocolates, including their “Nama Champagne” and “Nama Macha” melt-away chocolates. Their most addicting offering was a white chocolate covered potato chip, which maintained its crispiness under its candy coating. We snagged the very last “Shiny Apple Cupcake” from Prohibition Bakery, a tiny sweet bite made with moonshine and spiced apple cider, topped with a crispy lace of cheddar cheese. We ended the night on a less sweet but equally comforting note with Redfarm’s “Chiht-Cha Toddy” made with George Dickel Rye, Benedictine, honey, ginger, lemon and Osmanthus Oolong Tea. Herbacious, spicy, and sweet, this drink is perfect for a cold day or a day with a cold. It was also perfect for toasting another successful night before headed back out into the lingering winter cold.

- Mallory Sullivan

For the seventh consecutive year, Edible Manhattan’s ‘Good Beer,’ summer’s most festive food and beer pairing event, returned to New York City- this time to the west side’s Hudson Mercantile space on Tenth Avenue. The spacious two floor setting allowed guests plenty of room to move about the venue- though the threat of thunderstorms prevented the evening’s promoters from utilizing the picturesque rooftop space for much other than sightseeing. Nevertheless the collection of participating breweries and restaurants once again delivered an evening of delicious tastings at a bargain price over the course of three gluttonous hours.

Temperatures soared during the early evening on Thursday, despite scattered showers throughout much of the day. Guests waiting outside in anticipation of the 6pm start time could be seen dabbing their foreheads with paper towels even before getting inside of the steamy space. But if there’s anything that cools down a hot temperature, it’s pours of ice cold beer- and fortunately, we came to the right place. With our glass outstretched we quickly slugged down some of our favorite beers from Narragansett including their easy drinking “Lager” and their slightly sweet lemon “Shandy,” a first time taste for us. Their “Innsmouth Olde Ale,” a medium-bodied beer that’s heavy on the malt and caramel would prove to be a nice change of pace as the evening progressed and our bodies cooled down.

After some repeat pours from McGargle’s Irish Craft Brewery and Montauk Brewing Company, we began to grab as much to eat as we could get our hands on. Fortunately, we didn’t have to wait long for Genuine Suprette’s “Baja Burger,” which greeted us upon entering. The nicely seasoned two ounce patty was enveloped in a fluffy potato roll, topped by pickled jalapeno, sharp cotja cheese and a slathering of charred jalapeno mayo to complement the slider-sized serving. Rivaling Genuine in size, Untamed Sandwiches was slinging massive servings of “The Butt” up on the second floor, where pork butt and broccoli rabe would be decorated by sharp cheddar and mustard inside of a thick and crispy bun. Paired with a trio of cold beers from Sixpoint, just steps away from L&W Oyster Company‘s freshly shucked “Fishers Island Oysters” stand- and we spent a good portion of time filling and re-filling our plates and glasses.

Walking around the space, there were plenty of mouthwatering options to get excited about. There was the team from Jimmy’s No. 43 slicing and serving a whole hog or ‘Lechon.’ There was Heartland Brewery doling out delectable halves of “Mushroom Grilled Cheese Sandwiches,” with caramelized onions on country bread. There was Brooklyn’s The Vanderbilt was plating massive servings of “Sweet Chili Glazed Duck Wings,” which were fall off the bone tender and samples of their “House Made Beef Jerky.” And there was the Bowery’s Paulaner, where the “Dry Aged Beef Sausage” managed to be one of our earliest favorites, equipped with a Bavarian style potato salad which we washed down with nearby pours of Southern Tier’s “Pumpking,” somehow available in July and not early October. Needless to say, there was plenty to get excited about during the course of the 2015 ‘Good Beer.’

Non-beer lovers were certainly glad to find Tito’s Handmade Vodka and Doc’s Draft Hard Cider on hand to mix up much of the fray- but for our money, Thursday evening was all about the suds. From Oskar Blues to Blue Point Brewing Company, Allagash to Stella Artois- everything we tasted seemed to go down smooth. Our favorite of the evening though was a little known beer brewed specially by Brewery Ommegang. The Cooperstown craft beer staple concocted large bottle formats for their “Joemmegang,” a marriage of beer and Stagecoach coffee with a light touch of chocolate and brown ale. The beer is akin to a cold brew iced coffee, subtly sweet without being overly heavy. And it washed down the spicy fried “Chronic Fish Tacos” from Union Bar and Kitchen incredibly well.

From Ella Kitchen & Bar to Ellary’s Greens, Monument Lane to Gramercy Tavern, the collection of participating restaurants at Edible Manhattan’s ‘Good Beer’ 2015 was, as usual, quite good. The fare was as eclectic as the array of beers on hand to quench the crowd of 400′s collective thirst in spite of the steamy July evening. Though we had to use multiple napkins to wipe down both our sweaty foreheads and our overstuffed mouths, Edible Manhattan’s curated list of restaurants on hand made the entire experience utterly worthwhile.

- Jane Van Arsdale

Food Highlights from Edible Manhattan ‘Good Beer 2015′

Genuine Superette: “Baja Burger“

Gramercy Tavern: “Smoked Bluefish and Corn Salad“

Almond: “Smoked Chicken Sausage and Corn & Green Chili Relish”

Union Bar and Kitchen: “Chronic Fish Tacos with Chili-Avocado Slaw”

Untamed Sandwiches: “The Butt: Cider Braised Pork Butt, Broccoli Rabe, Pepper Jelly, Dijon Mustard, Sharp Cheddar”

Alice’s Arbor: “House-Cured Ham Over German-Style Potato Salad”

Bill Baker’s: “Mac & Cheese and House Cut Applewood Bacon”

The Kati Roll Company: “Chicken Tikka Masala Kati Roll”

Jake’s Handcrafted: “Lamb ‘Satay Style’”

Monument Lane: “Smoked Pork Tenderloin, Corn Salad, Black Duck Porter, Blueberry Reduction”

Heartland Brewery: “Mushroom Grilled Cheese”

Paulaner: “Paulaner Dry Aged Beef Sausage, Cheddar Cheese Smoked Spicy Mustard & Bavarian Style Potato Salad”

Orwashers Bakery: “Assorted Breads”

 

Good: “Beet Cured Salmon, Kirby Cucumber, Goat Cream Cheese & ‘Everything’ Crumble”

Jimmy’s No. 43: “Whole Hog with Pickled Vegetables”

The Chocolate Room: “Dark Chocolate Citrus Mousse”

Jacob’s Pickles: “A Variety of Pickled Items”

L&W Oyster Company: “Fishers Island Oysters”

The Vanderbilt: “Sweet Chili Glazed Duck Wings” & “House Made Beef Jerky”

 

Dizzy’s Club Coca-Cola: “Baby Back Rib with Hudson Valley Corn Bread Pudding and Crispy Collared Greens”

Gastronomie 491: “Proscuitto Ham Tartar” & “Hopped Vanilla Gelato”

 

Ella Kitchen & Bar: “Guac Tartar”

Communal Oven & Earth: “Tofu Balls”

Ellary’s Greens: “Chickpea Burger”

With festivals celebrating beers, wines and spirits happening every weekend in New York City, it’s only fair that gluten free drinkers and lovers of cider get a dedicated evening of their own. The first ever “Good Cider” hosted by the folks at Edible Manhattan was a rousing success on Wednesday night, bringing hundreds of rowdy revelers to the lavish Tribeca Three-Sixty space offering breathtaking sunset views of downtown Manhattan. But as the sun was setting, the party was just getting started as nearly thirty different cider purveyors began doling out sizable and refreshing pours to wash down some savory food samples from ten participating restaurants and vendors.

Much as they have in recent months with their wildly successful ‘Good Spirits’ and ‘Good Beer’ events, the Edible team attracted a sea of thirsty folks into the sprawling venue, which would be jam packed within the event’s first thirty minutes. Methodically, we began by preying on some of the evening’s most sought after fare and the iconic Gramercy Tavern became an optimal place to begin. Brilliantly bedded atop a cabbage and apple slaw, the “Cured Pork Loin” was an immediate hit with our taste buds. The crunchy cracker and chilled salty slice of thick pork meshed admirably with the tangy slaw, further enhanced by a dollop of creamy aioli for contrast. Toward the far end of the room meanwhile, Lower East Side beer-lovers paradise Paulaner NYC was serving tender, juicy cuts of decadently “Braised Beef Cheek.” Plated with some roasted peppers, the celery puree was a smooth and subtle base for each pulled apart hunk of mouthwatering meat.

With some food now in our bellies, it was time to begin sipping on the selection of ciders that surrounded us. Though the term cider has an apple connotation, stumbling across the likes of pear, wild cherry and blueberry flavors was a nice change of pace- even though the tastes of even an ordinary hard apple cider varied drastically from table to table. We began by alternating between some more familiar brands like Angry Orchard, whose newly released “Hop’n Mad Apple” was refreshingly dry and some that we were tasting for the first time. Aaron Burr Cidery’s “Hemlock Apple” for example, was distinctive for its still style. Light and drinkable, there were hints of hops and pine present in the long finish. On the other hand, “Cider Tree” by Hazlitt 1852 Vineyards was decidedly sweeter in taste, decorated by its apple aroma and honey-fueled nose- so tasty in fact, that we were persuaded to pick up a four-pack for the road.

As the room began to fill up, we began to speed up our tastings some, gulping down refreshing sips of Bad Seed‘s complex “Bourbon Barrel Aged Cider” and Cliffton Dry’s “Sparkling Apple Wine” before downing some rich “Long Island Duck Confit” from Dekalb Restaurant and bulbous cuts of Untamed Sandwiches’ “Hot Goldie,” enriched by chunks of beef short rib, cabbage and a creamy black pepper aioli. Despite our best intentions and an event that was three hours in duration, it became challenging to taste every single cider being offered during the event. Fortunately though, we weren’t giving up without a fight. Notables like Bellmether’s “Off-Dry King Baldwin,” Black Diamond Cider’s unique “Rabblerouser” and even Naked Flock‘s hoppy “Citra Hard Cider” made lasting impressions on us as standouts from the seemingly innumerable fray.

Edible Manhattan has now managed to pull off expertly run events focused around beer, spirits and as of last night, cider- all of which are always offered at great value and all of which are subsequently very well attended. With one final bite of “Butternut Squash Flatbread” from The Cleaver Co. & The Green Table, it was time to wave the white flag on the first ever “Good Cider.” As it was, we found ourselves quite literally up to our necks in apples and over-satiated with food- but judging by the roomful of eventgoers around us, their nights were just getting started, just as ‘Good Cider’ was closing up shop.

- Jane Van Arsdale

Photos from Edible’s ‘Good Cider’ 2015

Gramercy Tavern: Cured Pork Loin

The Cleaver Co. & The Green Table: “Butternut Squash, Caramelized Onion & Goat Cheese Flatbread”

Wassail: “Apple Salad”

Untamed Sandwiches: “Hot Goldie Sandwich”

Paulaner NYC: “Braised Beef Cheek”

Grace’s Marketplace: “Vanilla Bean Panna Cotta”

Jimmy’s No. 43: “Cider Braised Bacon & Brussels Sprouts”

Dekalb Restaurant: “Beet Burger with Pickled Crosnes” & “Long Island Duck Confit”

 

Pazzi Pasta: “Cuttlefish Ink Reginelle,” “Ancient Grain Kamut Radiatori,” “Gluten-free Fusilli”

   

Dig Inn: “Baby Spinach & NY State Apple” & “5-Spice Meatballs”

 

From freshly caught seafood to perfectly prepared pork, nearly twenty notable New York restaurants collaborated inside Chelsea’s Altman Building Thursday night for the latest food and drink event to take place under the Edible Manhattan banner. Earlier this year, Edible’s first ever Brooklyn Edition of “Good Spirits” was certainly a smashing success- but for the sixth time, the Manhattan based version  paired delicious cocktails with delectable fare in an evening that managed to surpass each of its predecessors. The two floor venue played as a perfect host setting to house the swarm of eaters that continually poured in as the three hour affair wore on to taste dishes from an unparalleled array of participating restaurants that had signed on for 2015.

Because many similar food tasting events can tend to get crowded, it’s fairly important to take a methodical approach to tackling many of the can’t miss spots. With that in mind, we quickly scoped out some of the more popular restaurant offerings early on which allowed us easy access to the likes of Socarrat Paella Bar’s inventive “Big Apple Paella” before many other like-minded eaters. The dish quickly became a hot item evidenced by the multiple empty paella pans which formerly housed a mix of seasoned rice, pulled pork, salami from Katz’s Deli, red cabbage and a smattering of sliced Nathan’s Original beef franks. Little did we know though that the “Pan-Seared Maine Dayboat Scallops,” courtesy of Maine Dayboat Scallops, would be the most sought after sample of the entire evening, deliciously garnishing crunchy french onion straws and a creamy Asian drizzle atop the piping hot mollusk.

Unsurprisingly, some of the evening’s most flavorful offerings came from restaurants that utilized different cuts of pork. Almond Restaurant’s “House Cured Bacon” topped with avocado and pickled onion, Anfora‘s mouthwatering “Pancetta with Pickled Slaw,” The Penrose’s “Bacon Jam with Whipped Ricotta” and Neuman’s Kitchen’s “Ginger-glazed Pork Belly” complemented each small fatty pig hunk with savory seasonal ingredients that nicely highlighted their protein. For inventiveness though, it was hard to surpass Upper West Side Australian restaurant Burke & Wills who served a “Roasted Kangaroo Loin” atop a bed of sesame slaw and freshly sliced beets. The surprising lack of red meat around the room really allowed each tender bite of kangaroo to shine- and fortunately, there was no shortage of refreshing Modelo and Negra Modelo beers to wash down each hearty bite.

Though “Good Spirits” is purposefully designed to pair each dish with a new drink, we preferred picking and choosing our way around the room. Among the many cocktail highlights for us were Tuthilltown Spirits’ outstanding “French 75″ served with their ‘Half Moon Gin,’ simple syrup and Brut Champagne, Catoctin Creek Distilling’s “Langer Dan” made with Jamaican Rum, the distillery’s own ‘Roundstone Rye’ and Branca Menta for a minty finish, and of course Tito’s Handmade Vodka who never ceases to satisfy us with their offerings.  “The Big Delicious” was no different as we quickly downed their apple cinnamon cocktail with vodka, seltzer and an apple chip garnish. Full bottles of Samuel Adams beer and Coney Island Brewing Company became welcome respites from the run of spirits around the otherwise jam packed space and washed down the likes of Chapter One’s “Apple Jack-Smoked Salmon” dish admirably.

Before indulging in some decadent desserts, we made a stop at The Black Ant where Chef Mario Hernandez’s “Tuna Chicharron Tostada” quickly became our hands down favorite of the evening. Served atop a crunchy pork rind, the soft succulent tuna cubes and grilled linguica combined with a rich dollop of chile serrano sauce that was brilliantly flavorful and also provided a nice textural contrast between elements. After loading up on servings of “Elvis,” a peanut butter and maple bacon topped cupcake from Prohibition Bakery and an unbelievable “Bananas Foster” from Whole Foods Market, it was time to wave the white flag. With the button on our pants about to burst, we managed to slug down a few sips of Bruce Cost Ginger Ale and downed a bite of Louro Chef David Santos’ “Lettuce Wrap with Spiced Sweet Potato Salad” before calling it a night. As usual, the three hour smorgasbord seemed to whisk right on by and we were left once again standing at coat check, slightly buzzed, entirely filled up and dazzled by yet another expertly run food tasting event.

- Jane Van Arsdale

Photos from Edible ‘Good Spirits’ 2015

Almond Restaurant – “House Cured Bacon with Smoky Beans, Avocado & Pickled Onion”

Socarrat Paella Bar: “Big Apple Paella with Pulled Pork, Beef Franks, Red Cabbage, Katz’s Salami”

 

Maine Dayboat Scallops: “Pan-Seared Maine Dayboat Scallops”

Hecho en Dumbo: “Tostada de Camaron”

Orwasher’s Bakery:  Assorted Rustic Breads

Burke & Wills: “Roasted Kangaroo Loin with Beet and Sesame Slaw”

dell’anima: “Fluke Crudo”

Chapter One: “Apple Jack-Cured Cold-Smoked Salmon, Pickled Celery, Buttermilk, Rye Berries”

Anfora: “Pancetta with Pickled Slaw”

Louro: “Lettuce Wrap with Spiced Sweet Potato Salad, Crispy Onions & Sumac Yogurt”

Monument Lane: “Roasted Beets, Pistachio, Pickled Red Onion, Water Buffalo Yogurt, Raw Honey”

The Black Ant: “Tuna Chicharron Tostada”

The Penrose: “Bacon Jam, Whipped Ricotta, Pickled Shallots, Rosemary, Potato Chips”

Catoctin Creek Distilling – “Langer Dan”

Tito’s Handmade Vodka: “The Big Delicious”

Neuman’s Kitchen: “Ginger-glazed Pork Belly & Pear Fennel Slaw”

Bo’s Kitchen and Bar Room: “Andouille Gumbo”

L&W Oyster Co.: “Angry Crab Cake, Yuzu Aioli, Pico De Gallo”

Grace’s Marketplace: “Vanilla Bean Panna Cotta with Blood Orange and Raspberry Agrodolce”

Prohibition Bakery: “Elvis: Peanut Butter, Banana, Honey Whiskey, Maple Bacon”

Whole Foods Market: “Bananas Foster”

It was a venue befitting an event of great stature and Thursday night The Invisible Dog Art Center, built in the 1800′s, would host Edible Manhattan’s first ever “Good Spirits” event held in Brooklyn. The historic Cobble Hill building sits on an unassuming neighborhood block, but the sound of guests lined up outside to file in for the event buzzed in anticipation as they waited for the doors to open. For three hours, attendees paraded around the two floor space, enjoying the charm of the building’s open air elevator ride between the different levels.

“Good Spirits” traditionally utilizes local fare from different restaurants paired with a variety of different New York based breweries, distillers and distributors. Several hundred hungry eaters filled the sprawling industrial venue almost immediately as short waits began forming for some of the event’s most sought after dishes. Park Slope’s Taco Santo perpetually makes appearances at Edible events all over town and Thursday evening’s “Tacos Surtidos” deliciously paired a savory bed of braised pork wrapped in a fresh corn tortilla with a “DJ Cobbler” prepared by Don Julio Tequila. Doused with a selection of fiery hot sauces and sliced red radish (and a chicharron!), the small two bite sample packed a bevy of distinctive tangy flavors. A few steps away Windsor Terrace haunt Hamilton’s was plating a crispy “Pimento Cheese Crostini” with a thick slice of rich maple bacon jutting out from its center. Washed down with a Coney Island Brewing Company ‘Mermaid Pilsner’ or a Samuel Adams ‘Rebel IPA,’ the pairing was an ideal meshing of tasty beers and hearty bar food.

Our first trip to the venue’s third floor yielded an overwhelming aroma of freshly cooked burgers- a hankering that would only be satisfied when one was in our hands. After a short wait, we quickly devoured the excellently seasoned “Mini Classic Cheeseburger” from Duncan’s Burgers at The Rookery. The bar’s special sauce spread across a fresh Martin’s Potato Bun topped the thin sliced patty with a sharp New York cheddar cheese- and although the line behind us quickly built in length, guests were finely rewarded once their conquest was reached. Similarly popular, Tutu’s of East Williamsburg was doling out some of the creamiest “Louisiana Rock Shrimp and Grits” that we’ve ever sampled. Topped with a thick jalapeno bacon salsa verde and shreds of white cheddar, the decadent dish delivered a multitude of complex flavors- salty, buttery and savory.

Of all the dishes that we devoured, two stood above the rest as our favorites. Though we normally steer clear of liver, Post Office Bar‘s promise of a Banh Mi style sample was too much to pass up. Their “Chicken Liver Bacon Crostini” was served on a crunchy toasted baguette topped with a spread of sriracha and mayo along with fresh pickled carrots, cucumbers and shallots. The rich liver and salty bacon paired admirably with the chilled acidity of the vegetables, though the dish paled in comparison to French Louie’s offering. “Pork and Rabbit Rillettes with Huckleberry Mustard” spread across a toasted crostini bread, cracking with each bite in all the right places. The sweet berry flavor proved to be an outstanding compliment to the hunks of shredded meat, pairing fantastically with Breuckelen Distilling‘s rye heavy “77 Manhattan.”

Others seemed to go wild for James’ “Black Kale and Ricotta Panisse” and Fort Defiance’s deliciously “Deviled Eggs” while we continued to load up on refreshing cocktails from Tito’s Handmade Vodka. Their mustard infused vodka with a touch of honey and lime joined forces for the “Colonel Mustard,” but the chilled slab of sugary bacon garnish made the offering from Tito’s the official gold standard of “Good Spirits.” The Brooklyn edition from Edible Magazine proved that you don’t necessarily need to live on the more expensive side of the bridge to enjoy some truly tasty food. Just ask the hundreds of satisfied patrons that left the building at 9pm, fully satisfied and more than a little buzzed.

- Jane Van Arsdale

 Food Photos from Edible’s “Good Spirits: The Brooklyn Edition”

Char No. 4: “Beet Salad with Country Ham”

Taco Santo: “Tacos Surtidos” 

Don Julio Tequila: “DJ Cobbler”

Fort Defiance: “Deviled Eggs”

Hamilton’s: “Pimento Cheese Crostini with Maple Bacon“ 

Brooklyn Baked & Fried: “Assorted Pound Cakes“ 

French Louie: “Pork & Rabbit Rillettes with Huckleberry Mustard“ 

James: “Black Kale and Ricotta Panisse”

Tito’s Handmade Vodka: “Colonel Mustard” 

Post Office Bar: “Chicken Liver Bacon Crostini”

Catskill Distilling Company: “Insolent Raven”

Duncan’s Burgers at The Rookery Bar: “Mini Classic Cheeseburger”

Tutu’s: “Louisiana Rock Shrimp & Grits”

Most of our monthly preview pieces are intended to try to keep you busy and active in New York City. On the contrary, Thursday evening Edible Manhattan hosted a cavalcade of restaurants, tourism organizations and spirits purveyors tasked with persuading locals to actually head out of town from time to time. The 4th Annual “Edible Escape” emanated from Chelsea’s Metropolitan Pavilion, where the spacious venue would line its interior with an eclectic mix of eats, drinks and swag that allowed hundreds upon hundreds of feisty guests the opportunity to get out of the City without actually having to go anywhere.

The line of guests extended far down 19th Street while waiting for the evening’s 6pm start time- but once inside, it was a free-for-all of tastes allured by the many dishes being concocted nearby. Almost immediately we recognized some familiar faces Chef David Santos of West Village restaurant Louro was all smiles while plating a “Housemade Kimchi.” The chilled shredded dish paired pickled onion with kabocha squash salad and a kimchi drizzle that added a fiery kick at the tail end of each bite. Fortunately our sponsored Bormioli Rocco stemware was already filled with a generous pour of Brooklyn Brewery’s “Brown Ale” to alleviate some of the resulting spice from Chef Santos’ creation. Kimchi was also a popular ingredient at Mokbar‘s table where their creative “Bulgogi Ramen” admirably paired marinated ribeye hunks with caramelized onion, a poached egg and savory ramen noodles. The hearty portion was only enhanced by the flurry of sprinkled on black sesame seeds which nicely brought the array of different flavors together.

Following some pours of Owney’s NYC Rum and some light vino samples courtesy of Brooklyn Winery, we resumed our tasting journey. Greenwich Village restaurant Cuba was serving a delicious “Salmon Tartar” topped with creamy guacamole, capers, red onion and cilantro and was garnering among the event’s longest lines right near the entrance. Just steps away, Ofrenda’s “Tacos de Carnitas” were equally excellent. The succulent suckling pig meat, red onion salad and side of chicharron made for an appetizing play on fast Mexican fare. Surprisingly, our favorite dish of the affair came from the Puerto Vallarta Tourism Board. A crunchy tortilla chip served as the utensil for their “Octopus Grilled with Guajillo” and the chunks of purple tentacles were deliciously chewy and rich paired with a garlicky hummus. Though Vella Wine Bar’s “Hamachi Crudo,” Shorculinare’s “Oxtail Ragu with Eggplant Marmalade” and Parker Red Catering’s “Beet Pastrami” were all notable submissions- it was the delectable octopus that stood out for us.

After a few repeat trips to Nobletree Coffee, we had sufficiently been satiated by the many participating restaurants and vendors on hand at the 2014 Escape. Though many of the purveyors inside of the Metropolitan Pavilion represented some of New York City’s finest, others like Catskill Provisions, The Williams Inn On-the-Green at Williams College and Tuthilltown Spirits proved that there is life outside of Manhattan island. And sometimes, it’s those short visit getaways that are the ones we deem as most necessary before resuming another long week of City life.

- Jane Van Arsdale

Parker Red Catering: “Beet Pastrami”

The Black Ant- Cocina de Autor: “Oaxacan Mussels, Tamal, Shrimps, Chinantla Salsa, Chile Ashes”

The Williams Inn: “Dave’s Sweet Corn & Farro Salad“

Ofrenda: “Tacos de Carnitas de Lechon Prensado”

The Red Lion Inn: “Chilled Berry Patch Ratatouille“

Rougette Bavarian Cheese: “Natural Crispbread with Balsamic Fig Reduction“

Cambozola Black Label: “Raw Honey & Marcolina Almonds“

Puerto Vallarta Tourism Board: “Octopus Grilled with Guajillo and Garlic on Hummus”

Louro:  “Housemade Kimchi, Kabocha Squash Salad, Kimchi Dressing, Pickled Onion”

Vella Wine Bar: “Hamachi Crudo”

Cuba: “Salmon Tartar”

Pazzi Pasta: “Smoked Salmon & Gorgonzola” & “Funghi Boscaiola with Proscuitto Cotto”

 

Noah’s: “Roasted Corn Soup”

Bittersweet NYC: “Cardamom Cake Pops” & “Saffron Cake with Coconut Plum”

 

Bobwhite Lunch & Supper Counter: “Pickled Shrimp and Squash Hors d’Oeuvres” & “Carolina Rum Cake”

 

Mokbar: “Bulgogi Ramen”

Shorculinare: “Oxtail Ragu” with Eggplant Marmalade on Pita Cracker

John Andrews Farmhouse Restaurant: “Braised Pork, Blue Hill Farm Cured Bacon, Carnival Squash”

Set amid the backdrop of the sun setting along the East River, the folks at Edible Manhattan hosted a seasonally appropriate food tasting event at Murray Hill’s The Water Club on Wednesday evening. The event would benefit the Northwest Atlantic Marine Alliance, welcoming in dozens of guests to the waterfront space rife with fresh seafood and unlimited drinks to appease the after work crowd’s collective appetite. For three full hours, eventgoers were able to kick back and imbibe in an unparalleled summertime setting.

We were among the first to arrive at The Water Club, where we were whisked to the second floor  outdoor patio. Despite threatening all week, the thunderstorms held off during the course of the evening which allowed guests to really bask in what was left of the day’s natural light. Wine and spirits purveyors outlined a small tented area to house guests for the event while small and tasty bites courtesy of Dock to Dish would be brought out by a sea of young servers- and subsequently swarmed by all of the attendees at once in vulture-like fashion. That said, eats like “Cheeseburger Sliders,” “Buffalo Skate Wing,” “Shrimp Kebabs” and “Bluefish Tacos” made plenty of rounds and were particularly delicious.

Washing down many of the hors d’ouerves were an assortment of locally crafted cocktails courtesy of Atsby Vermouth, Stillhouse Whiskey and Widow Jane, whose lemony ‘Rye Not’ drink was pleasantly refreshing. Though the crisp pours of Brooklyn Brewery’s “Summer Ale” certainly hit the spot, we found ourselves returning time and again to chat with the ladies of The Lenz Winery from North Fork. The Long Island boutique winemaker was pouring three different varietals- the standout of which was a 2011 white blend of Gewurztraminer and Pinot Gris called “Tete-a-Tete.” Exotic and flavorful, the subtle wine proved perfect in pairing with much of the evening’s seafood- including a “Fried Calamari Slider” served on a rustic focaccia with aioli.

Though Edible’s “Seafood Soiree” was a relatively small affair for the magazine and online outlet, it was certainly tasteful especially considering the refined atmosphere. This wasn’t an evening to drink as much as possible and get sloppy drunk with your pals and despite the preponderance of delicious alcohol, the “Soiree” was more about savoring the taste of the selection of drinks in front of you. But as far as the food went- you were better off scarfing down whatever you were able to grab- as the vulture hands certainly seem to come out in the summertime.

- Dave Gendelson

In New York City, the notion of the “best burger” is often like getting recommendations to use a friend’s doctor: everybody’s guy is ‘the best.’ Fortunately, Time Out New York left the decision up to the masses on Thursday night as a completely sold out 2014 “Battle of the Burger” event packed the South Street Seaport for a competitive two hour tasting extravaganza. Sixteen of the City’s most reputable grillmasters and their teams created signature dishes specifically for this event and with sponsor Amstel Light providing an unlimited supply of suds, the entire evening was a celebration in mouthwatering gluttony.

A massive stage was erected at the outdoor intersection of Fulton and Water Street where the partitioned event would take place, welcoming hundreds upon hundreds of hungry meat eaters to the otherwise touristy area. Top 40 and hip hop music filled the air courtesy of the ‘Battle’s’ house DJ as guests raced around the astro-turf laden space in their attempts to taste every burger offering. Luckily we arrived just in time for the VIP hour which gave us sufficient time to parade around from station to station before the jam packed crowd would arrive.

We began with the burger that would surprisingly be our collective favorite, despite being from a ‘chain,’ as B.R. Guest’s Bill’s Bar & Burger combined many of the fundamental elements of a classic burger. Their “Bill’s Burger” blend was incredibly juicy, combining Pat LaFrieda Beef with the requisite American cheese, lettuce, tomato and a special sauce inside of a standard sesame seed bun. The meat was succulent and perfectly seasoned and because the patty was relatively thin, we were able to return for thirds. Brooklyn’s Kettle Black was getting a great deal of attention from burger lovers with their inventively prepared dish called “The Texas Dunk.” Served with a side of deliciously salty au jus sauce, the burger utilized buttery Texas toast as its bun and gooey mozzarella cheese, both of which worked together admirably.

After taking some time to chat with some of the Amstel Light reps on site who were encouraging guests to Instragram their different photos, we made sure to stop at West Village haunt Whitehall. The gin bar’s savory burger has long been amongst our favorites in Manhattan and the pickled beet and sunnyside up egg topped “Whitehall Burger” was no exception on this night. Their deliciously meaty Angus brisket was topped with sweet caramelized onions and enveloped by a fluffy brioche bun, yielding a multitude of different flavors together in each lip-smacking bite. And of course, no burger discussion would be complete without one of our perennial favorites- the “5 Napkin Slider” from 5 Napkin Burger. Chain or no chain, 5 Napkin is always near the very top of our list and the combination of their exceptional gruyere cheese oozing out atop the rosemary aioli smeared bun and seasoned ground beef is as consistently delectable as it gets.

Though the space certainly began to crowd with folks standing around in small groups or gathering at the limited communal seating situated around the outdoor grounds, servers flocked between the smallest of openings with trays of Amstel Light and doled them out to a sea of grabbing hands. While tasting sixteen different burgers proved to be challenging, there were some other standouts worthy of mention like Perla’s “Perla Burger” topped with pancetta and escarole, Watermark‘s traditional “Cab Burger,” Rare Bar & Grill’s “M&M Burger” layered with apple smoked bacon and beef flambeed in whiskey, and finally, Pork Slope‘s excellent “Pork Slope Cheeseburger,” which was actually our runner up with its juicy texture and brilliant mustard-loaded bun. The tallied votes meanwhile revealed Filipino gastropub Jeepney’s “Choriburger” as the crowd’s favorite. The inventive half beef and Longganisa (sausage) patty was topped with a banana ketchup and pickles and served (get this) on Challah. Candidly though, it was hard to take umbrage with anybody’s favorite. Burgers are subjective and the particulars can make or break any eater’s tastebuds. Though only one true victor would be crowned on this night, the 2014 “Battle of the Burger” was a competitively waged war where everyone in attendance was an actual winner.

Bill’s Bar & Burger: “Bill’s Burger”

Perla: “The Perla Burger”

Whitehall: “Whitehall Burger“

Kettle Black: “The Texas Dunk”

Teddy’s: “Teddy’s Burger,” “Chicken Burger,” “Vegan Burger”

 

5 Napkin Burger: “5 Napkin Slider“

Pork Slope: “Pork Slope Cheeseburger”

Dram Shop: “Dram Burger“

Eats on Lex: “Dry Aged Steak Burger”

Jeepney: “Choriburger“

Twist & Smash’d: “Chicken Chipotle Smash’d,” “Garden Smash’d,” “Southern BBQ Smash’d”

 

Trading Post: “Trading Post Burger”

Watermark: “Cab Burger”

Donovan’s Pub: “The Classic“

Rare Bar and Grill: “M&M Burger“

Nurnberger Bierhaus: “The Nurn-Burger”

The sixth annual “Good Beer” presented by Edible Manhattan returned to the sprawling space at 82 Mercer Street for three hours of festivities that embody the eclectic tastes of the New York restaurant scene. Dozens of local and notable eateries were doling out delicious food samples amid pours of equally as many delicious and refreshing seasonal beers courtesy of some of the world’s finest masters of brew. Hundreds upon hundreds of guests filled each of the two rooms as we ran around from station to station in our attempts to effectively capture it all.

Manned with an empty (and large) tasting glass and a fork, attendees were forced to pace themselves with such a smorgasbord of incredible fare surrounding them. The sheer spectacle of folks clamoring at each table is admittedly overwhelming at first, but after the first couple stops, the surroundings become almost an afterthought. While we ran into many of the usual suspects at these tastefully run Edible events, we made sure to check out some newcomers as well. The West Village’s Chapter One became one of the evening’s most sought after dishes as their savory and generous portion of “Smoked Pork Ribs” was glazed in bourbon and thick molasses and topped with a summer corn salad. Each two rib serving was incredibly tender and ideally charred- though the sauce sticking to my fingers and face had nowhere to go for the remainder of the evening.

Sotto 13 also delivered in serious fashion with a salty “Roasted Chicken Sausage Hoagie,” topped with fiery pickled vegetables inside of a fluffy bun. Home to one of the West Village’s best brunches, the Italian eatery served a dish a bit outside of their comfort zone which also worked incredibly well. Style points go out to other newcomers to the fold like Garden Court Cafe, Jacques 1534 and Communal Oven and Earth, whose pictures you can check out below, providing hearty dishes that we washed down with delicious pours of Allegash “White” and Heartland Brewery’s excellent “Summertime Apricot Ale” which tastes exactly like you’d expect.

A visit to Pilsner Urquell yielded some pleasant surprises aside from their crisp, light tasting German beer. Their rep was doling out some heavy commemorative mugs as keepsakes, which will officially become our go to drinking glass from Thursday night forward. Fortunately, as we refilled at their station, we stumbled into Fletcher’s Brooklyn Barbecue, whose overstuffed “Rib Sandwiches” were out of this world. Topped with caramelized onion with a spread of house made mustard, the tender succulent meats and sizable portion made the Gowanus ‘cue joint an early favorite of ours.

Several other dishes made notable impacts on our palates as Park Slope’s Taco Santo’s zesty “Chalupas,” Gramercy Tavern’s “Jerk Chicken atop Black Rice Chips,” The Vanderbilt’s smoky “Carrot Salami and Rabbit Mortadella” and American Flatbread’s assortment of organic “Turkey Meatballs, Margarita Flatbread and Mozzarella Caprese Kebabs” were each equally delicious options. Taking the cake however, the folks at L&W Oyster Co. served up an exceptional “Sloppy Shark Taco.” The hunk of piping hot mako was surrounded by a chilled fennel slaw and a tangy salsa verde, the combination of which was utterly brilliant. And mouthwatering.

Though a three hour affair certainly sounds like a great deal of time, the minutes move quickly when there’s food to grab and beers to drink. The team at Edible Manhattan seem to have the methodology down for putting together these affordable and tasty food events that are perfectly crafted, making the sheer size of the event look fundamentally easy. We managed to stuff one remaining “Maine Shrimp Roll” dusted with delicious butter from Luke’s Lobster down our gullet, washed it down with Dogfish Head’s remarkable “Rosabi” imperial American Pale Ale and placed our forks on the table just as we found them. That’s literally the least we could do after doing so much damage with that as our tool.

Monument Lane: “Duck Rillette with Pickled Mustard Seeds”

The Growler Bites & Brews: “Pork Chili, Beef Chili & Chicken Chili”

Communal Oven and Earth: “Assorted Flatbreads, Communal Meatballs“

 

Chapter One: “Smoked Pork Ribs with Bourbon-Molasses Glaze”

Brooklyn Cured: “Andouille Sausage with Pickled Corn & Pepper Relish“

Luke’s Lobster: “Maine Shrimp Rolls“

GOOD Restaurant: “Avocado, Fresh English Pea & Ricotta Salata Toast”

Sotto 13: “Roasted Chicken Sausage Hoagie with Spicy Pickled Vegetables”

Palo Santo: “Chalupas with Guajillo Sauce and Cotija Cheese”

L&W Oyster Co.: “Sloppy Shark Tacos with Fennel Coleslaw & Salsa Verde”

Whole Foods Market & Sigmund’s: “Pretzels & Mustard”

American Flatbread: “Tomato Margarita Flatbreads, Organic Turkey Meatballs, Mozzarella Caprese Kebabs”

 

The Vanderbilt: “Carrot Salami & Rabbit Mortadella”

Northern Spy Food Co.: “Seared Pork Belly with Stone Fruit Relish”

Dizzy’s Club Coca Cola: “Macaroni & Cheese Balls”

Garden Court Cafe: “Potato & Pea Samosa”

Almond Restaurant: “Oatmeal & Ice Cream Guinness Float”

Jacob’s Pickles: “Assorted Pickled Vegetables”

Neuman’s Kitchen: “Mini Montauk Lobster Roll with Housemade Potato Chips”

Fletcher’s Brooklyn Barbecue: “Rib Sandwich with House-made Mustard Sauce”

Gramercy Tavern: “Jerk Chicken with Avocado over Black Rice Chips”

Jacques 1534: “Gazpacho”

 

Grillo’s Pickles: “Hot Italian Dill Pickles”