Image via OHNY
Since last April, Open House New York has been busy leading tours of some of New York City’s great food hubs, from the massive Hunts Point Food Distribution Center in the Bronx (where we also brought readers to last year) to the posh new all-things-French Le District food hall in Battery Park City. Dubbed The Final Mile, the series of tours and events was a peek into the vastly complex daily charade of producing, distributing and selling the food required to fill the stomachs of over 8 million New Yorkers. The program wrapped up on Thursday with a discussion between several food experts about the future of the city’s gastronomic ecosystem.
991 Fifth Avenue, the American Irish Historical Society
Last Friday, we attended “Polytope,” an immersive food and art event inside the Beaux Arts townhouse that houses the American Irish Historical Society on Fifth Avenue. The event was the brainchild of composer Ricardo Romaneiro and featured the culinary gifts of Columbia University senior, Jonah Reider, who is also behind the secret supper club Pith. Polytope, for those less geometrically oriented, is an object with flat sides that can exist in any general number of dimensions – and the name of the event became clear as the experience unfolded.
Fans of the iconic Greenwich Village speakeasy Chumley’s at 86 Bedford Street will be excited to hear that not only has the liquor license been issued (following a community-supported petition), but also that the whole joint will finally re-open in mid-May of this year. The watering hole shuttered nine years ago following a wall collapse, but co-owner Jim Miller and partner Alessandro Borgognone, an owner of Sushi Nakawaza, are restoring the space. Earlier in February, the New York Times announced the news and the Chumley’s team released a DIY video on Saturday via Facebook showing some of the work. It’s the first peek most people have had of the space since the closing, and despite the home video quality, it’s pretty exciting.
In Ridgewood, Queens just a few minutes walk from the L train stands a new brewery and taproom which is redefining the phrase “Do it yourself.” The story behind the new Bridge and Tunnel brewery and taproom is almost as unique as owner and operator Rich Castagna himself. He grew up in the area and now has opened a new business only a few minutes from the Wyckoff hospital where he was born.
After graduating from college, Rich discovered a love for traveling and spent many years in South Korea and the western United States, but his love of beer began in Germany and England. While he was in Europe he discovered the beauty of cask ales and was introduced to local craft brewing out in Montana. Craft brewing had yet to arrive in the eastern part of the country and it was while out west that he began his long adventure with one goal in mind: brewing great beer.
Oysters are one of New York Harbor’s best shots at clean water, as well as one of its best chances at protection from future storm surges. These are the same oysters New Yorkers have done their best to decimate with centuries of pollution and overconsumption. The oysters hold no grudges, however, and have returned to help restore the harbor, even if New York probably doesn’t deserve it.
Add NewThe Library at the Nomad Hotel has two floors of books to drink with
There are plenty of pubs where literary legends have drunk, but we’ve tracked down the best bars with books in New York City, so you can endure the freezing weather with booze in one hand and a good read in the other.