Mission Dolores, 249 4th [President/Carroll] 718, hat-tip to San Francisco, sister to Bar Great Harry, is a new Park Slope spot that takes beer (but not itself) seriously, has 20 draft lines and one cask, with an industrial beer garden—pretty much all you need to know.
Celebrating their 30th anniversary, Sierra Nevada has four special brews this year, created in collaboration with other craft brewing pioneers. The first is Fritz and Ken's Ale, a rich stout, which has started to show up in local stores.
Anna Lappé's Diet for a Hot Planet confronts the food industry and its responsibility for as much as one-third of all greenhouse emissions.
Tomorrow, the release of Times writer Kim Severson's book Spoon Fed: How Eight Cooks Saved My Life. We haven't read it yet, but we can't wait.
May 14-18 is cocktail time at the Manhattan Cocktail Classic.
Annisa, 13 Barrow [W. 4th/Bleecker] 212.741.6669. Not strictly new, but the welcome return of Anita Lo's restaurant after a big fire.
Brindle Room, 277 E. 10th [1st/A] 212.529.9702. Small plates from chef Jeremy Spector in the old Persimmon space.
Kenmare, 98 Kenmare [Laf/Mulberry] 212.274.9898. Joey Campanaro (Little Owl) cooks, though the hipster vibe is another world from Little Owl.
KyoChon, 319 5th [32nd] 212.725.9292. The Korean fried chicken chain plants its flag, in a big way, in Manhattan.
Má Pêche, 15 W. 56th [5th/6th]. David Chang + midtown.
Northern Spy, 511 E. 12th [A/B] 212.228.5100. Local, sustainable, artisanal and good.
Takashi, 456 Hudson [Morton/Barrow] 212.414.2929. Japanese and Korean grilled beef.
Terroir, 413 E. 12th [1st/A]. Marco Canora and Paul Grieco's tiny, Beard-nominated wine bar with small, fine Italian nibbles.
Opening tomorrow, Pizza a Casa, 371 Grand [Essex/Norfolk] 212.228.5483, a 'pizza self-sufficiency center', promises, with the help of their gear and classes, to turn you into a master pizza chef.
Alsace gets the once-over (perhaps more than that) from the sommelier of Bar Boulud, Michael Madrigale. We've long championed these white wines and assume Mr. Madrigale will do no less. Monday, April 19th, 7pm, $115, at the French Institute.
Today on Wish You Were Here:
Frasca Food and Wine