Online Cocktail Bar Ghost Bar Launches in Manhattan

Bars are closed and it’s getting cold outside. Sure you have a full bar at home, but the work of making a drink and it never being just right is getting to the best of us? You can get pretty much everything delivered to you, and now well made cocktails are an option thanks to Ghost Bar, an online cocktail bar that offers convenient and fairly-priced cocktails for stay-at-home New Yorkers’ mixed-drink needs, is launching in Manhattan

Born out of pandemic and based in Midtown Manhattan, Ghost Bar is a solution to customers' needs for instant access to their favorite mixed drinks at an affordable price, with the craftsmanship and convenience comparable to their once frequented cocktail bars. The drink menu offers a wide range of classic cocktails, such as Last Word and Sazerac, and creative inventions, such as silky and smooth Espresso Martini, fresh and juicy Dragon Fruit Daiquiri, and a fun twist on Long Island. Named Longest Island, it's a Baijiu-based drink mixed with complex flavors that tastes like a glass of floral iced tea.  

Ghost Bar is the brainchild of Ning (Amelie) Kang and Yishu He, owners and partners of MáLà Project. Amelie attended the Culinary Institute of America, where she developed a passion for cocktails. Prior to establishing the dry pot eateries in the city, she used to bartend at B Flat in Tribeca and an award-winning speakeasy in Beijing, called Apothecary, where she honed her mixology. "Now with respect to social distancing and many bars closing, you can only drink so many Whisky on the Rocks at home without wanting something more easygoing,” says Amelie Kang, Co-Founder of Ghost Bar. “And making drinks at home, getting a few bottles of liquor, juicing, and preparing the ice...can be quite a commitment. Sometimes I wish there's a quick and easy solution to a nice cocktail, and I think many people want the same."

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How To Make The Best Martini's For The Holidays

The holidays are meant for treating ourselves. You might be making your favorite dishes, watching a cozy themed movie by the fireplace, or telling stories with your friends and family in the kitchen over your favorite cocktails.

This year, forget the bubbles! Martinis are the ultimate way to celebrate and are more customizable than you might think.. Made with premium tequila, gin and vodka, these are some of the best martinis for the holidays and we will introduce you to new and exciting flavors that will help make these holidays as festive as they come.

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Partida Anejo Cristalino Martini

• Partida Añejo Cristalino 1.5-2 oz

• Sweet White Vermouth ¾ oz

• Lemon Juice ¼ oz

• Orange Bitters 2 dashes

Shake all ingredients in a shaker and double strain over chilled martini glass. Garnish with a lemon twist.

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Belvedere Espresso Martini

• 2 oz / 60 ml Belvedere Vodka

• .75 oz / 20 ml Coffee Liqueur

• 1 Shot Espresso

• Ice

Combine all ingredients and shake vigorously. Strain into a martini glass. Garnish with three espresso beans.

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The Artingstall's Perfectly Brilliant Martini

• 3½ oz. Artingstall’s Brilliant London Dry Gin

• 1 splash Dry Vermouth

• 1 Lemon Twist, garnish

Fill a 4 oz. martini glass with ice to chill, fill cocktail mixing glass or shaker with ice, and add one small splash of dry vermouth to the shaker. Add 3 1/2 oz. of Artingstall’s Brilliant London Dry Gin to the mixing glass or shaker.Using a long cocktail stirrer, stir the gin in the mixing glass or shaker vigorously for severa l minutes to get the gin as cold as possible. (Do not shake the gin with the ice.)

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Grace Martini

• 6 cl Grace O'Malley Heather Infused Irish Gin 

• 2 cl sweet white Vermouth (for example 

• Lillet Blanc) 

• Optional: 4 dashes of Olive Bitters (for 

• example The Bitter Truth) 

• 1 tsp olive brine (from the olive jar) 

1 green olive. Fill a mixing glass with ice cubes and add the ingredients. Stir on ice, then strain into a coupe or martini glass. Add the olive. Tip: chill the glass in the freezer before serving

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Broken Martini

• 3 oz Broken Shed Vodka

• Splash of Olive Brine

• Garnish: Three Olives on a toothpick 

Just add Broken Shed Vodka and a splash of olive brine to a shaker with ice. Shake, stir and strain into a chilled martini glass and garnish with three olives on a toothpick.

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Gunpowder Martini

• Drumshanbo Gunpowder Gin - 60ml

• Boissiere Dry Vermouth - 15ml

• 2 dashes of grapefruit bitters

• 1 bar spoon of gunpowder tea

Add the Drumshanbo Gin, Boissiere Vermouth, bitters and gunpowder tea to a shaker with ice. Shake and strain into a chilled martini glass. Garnish with Fresh Lemon zest

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Ginger Martini

• 60ml Darnley’s View Spiced Gin

• 1 knob ginger

• 15ml sugar syrup

Muddle ginger in the bottom of the shaker. Add remaining ingredients and fill with cubed ice. Shake rapidly and double strain into glass. Garnish: Slither of ginger

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Give Me S'more(s)! Where to Feast on This Winter Favorite in NYC

T'is the season to start to indulge. As the weather becomes colder, who doesn't want to snuggle up to a warm campfire and eat America's favorite gooey, chocolate dessert with melted marshmallow s'mores? We've found our favorite locations to get s'mores across New Tork City to be reminiscent of our favorite childhood dessert. S'more, please!

Haven Rooftop (132 W. 47th St.)

Atop The Sanctuary Hotel offers S’mores for Two as a wintery sweet for $22, which includes graham crackers, marshmallows for grilling, pure melted milk chocolate served with warm peanut butter. 

e’s BAR (511 Amsterdam Ave)

A neighborhood favorite on the Upper West Side featuring Tableside Toasted Marshmallows for $8, which includes an individual hibachi grill, Bamboo Sticks and Fluffy Marshmallows.  It's perfectly complemented by a glass mug filled with their spiked Hot Coco.

Clinton Hall (90 Washington St.)

Clinton Hall in FiDi is offering ready-to-roast s’mores at $5 for an individual-sized serving and $150 for a much larger version perfect for your entire group of friends.

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Super Premium Vodka Doughnuts x Belvedere & The Doughnut Project

The holidays are upon us and Belvedere Vodka is launching a limited-edition doughnut that is sure to be a holiday must-have for yourself or to gift! 

The Belvedere Heritage 176 Old-Fashioned Doughnut is a first-ever collaboration between The Doughnut Project and a vodka brand. Taking inspiration from Belvedere’s new Heritage 176 expression and specifically the Heritage Style cocktail (which is a twist on a popular whisky cocktail recipe), the doughnut brings the liquid to life through a baked confection topped with a glaze that accentuates the distinctive notes of honey, walnut and allspice with each delicious bite.

As small businesses have struggled to cope with the effects of the pandemic, Belvedere vodka recognizes the importance of championing small business and supporting them when they need it most. “Belvedere’s new Heritage 176 has been well received by consumers & spirits enthusiasts alike since its launch in August, which is why we’re thrilled to be working with Leslie Polizzotto and The Doughnut Project team to offer this unexpected iteration of the new expression for people to enjoy,” said Allison Varone, Vice President of Belvedere Vodka, Moët Hennessy USA. “The Doughnut Project’s commitment to innovation, flavor, and the use of fresh, simple ingredients to create something extraordinary is very much in line with Belvedere’s own mission. We can’t think of a better way to surprise and delight fans of Belvedere Vodka than with this exciting collaboration.”

The Belvedere Heritage 176 Old-Fashioned Doughnut will be available for $5 each for a limited time, making its debut appearance the weekend of December 11th – 13th and an encore appearance the weekend of December 18th – 20th at The Doughnut Project's West Village location (10 Morton St, NYC).

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Where To Eat Out (or In) This Thanksgiving

It’s that time of year again! Thanksgiving is here we understand the pressure that comes along with preparing for this day. This year, instead of worrying about cooking the turkey and baking the pumpkin pie, treat yourself, your friends, and your family to a special Thanksgiving dinner at one of these restaurants.

La Goulue (NYC – Dine-in & Carry-Out Available) - $82 Three-Course Dinner

La Goulue is offering a three-course dinner available from 12 PM until 7:30 pm for $82 and $41 for children under the age of 12. First course selections include Butternut Squash Soup, Ravioli de Homard, Le Tartare de Thon Japonais and Salade Folle. Main course selections feature Roasted Organic Turkey, Steak Au Poivre and Pavé de Saumon. Desserts include Pecan Mascarpone Napoleon, Pumpkin Tart and Profiterolles Croquantes. For guests looking for carry-out, orders must be placed by Friday, November 20th by calling (212) 988-8169.

Elegant Affairs Caterers (NYC/Long Island/The Hamptons – Carry-Out & Delivery) – 45+ Thanksgiving Dishes Available for Carry-Out & Delivery

Elegant Affairs is offering everything from Baked Brie ($65.00 – feeds 8-12) to a whole roasted Thanksgiving Turkey (20 to 28 lbs., starting at $130) and even Cranberry Citrus Compote ($12). Interested parties can hand select from more than 45 dishes offered by Elegant Affairs that cover appetizers, entrees, sides and dessert. Pick-up is available in Long Island and delivery is also available for Long Island, NYC and The Hamptons. Deliveries and pick-ups can be scheduled up until seven days prior to Thanksgiving and picked up any time from 10 AM to 4 PM on 11/25 OR Thanksgiving Day from 9 AM – 12 PM.

Related: Food & Wine Pairings To Try This Thanksgiving

Bubby's Tribeca

Thanksgiving Dinner: Bubby's will serve a traditional prefix Thanksgiving Day dinner from 11:45 AM – 9 PM ($65 for adults, $40 for children under 10). Bubby's turkeys come from Pallman Farms in upstate NY and all sides, fixins and pies are made from scratch. Limited reservations available for indoor dining here. Depending on the weather, reservations may open for outdoor dining closer to the time.

Bubby's Thanksgiving Dinner at Home: Let Bubby's do the work! This year we will be offering ready to eat take out packages for local pick up on Thanksgiving Day. All orders must be placed by end of day Thursday, November 19th for pick up on Thanksgiving Day during business hours. ($100 for 2 people; $200 for 4 people; $300 for 6 people). Place your orders and view the full menu here.

Paisley

The upscale Indian restaurant in Tribeca, will be open for Thanksgiving with specials and a la carte options from Michelin-starred Executive Chef Peter Beck.

 The Thanksgiving special featured will be a Turkey Kabob, and additional menu items include: Appetizers: Nadir Monji with lotus root, sweet potato, fennel, ginger and spiced lotus chips; Crab Koli, jumbo lump crab, coconut milk, tomato sauce, crab tikki, Madras curry powder and naan chips.

Main Dishes: Aggari Lobster with mango, bor chili and melon seed sauce; Kerelan, duck breast, black pepper, ginger, garlic and tamarind.

Dessert: Double Ka Meetha, a rich bread pudding with saffron, caramelized apricot and chenna; Chai Chocolate Mousse with Parle-G cookie crumbs, strawberry, blackberry, orange whipped cream and roasted chai spice.

Paisley is open for indoor and outdoor seating, and reservations can be made through OpenTable. The restaurant is located at 429 Greenwich Street, New York, NY 10013, and select images can be found here.

Celebrate Thanksgiving with a Turkey Truffle Pie at MIFUNE New York

the Michelin-recognized progressive and innovative Japanese restaurant in Midtown East, Thanksgiving Eve and Day prix fixe menu, which will be priced at $180 per person and plate seven-courses with an optional $70 wine or sake pairing. 

The menu will spotlight their annual Thanksgiving signature organic Turkey Truffle Foie Gras Pie with Foie Gras Gravy, from Chef Yuu Shimano (previously of Guy Savoy’s eponymous three Michelin-starred restaurant in Paris) and Chef Tomohiro Urata (previously of three Michelin-starred La Maison Troisgros in Roanne, France). 

You can view the menu and an image of the Turkey Truffle Pie here: MIFUNE New York. The restaurant will have two seatings at 5:30pm and 8pm with limited indoor seating and 4 semi-private outdoor bubble tents, which can seat up to 6 people per table.

The restaurant’s number one priority is the safety of their diners, so masks and gloves will be worn by the staff with tables set six feet apart. Temperatures will be checked upon arrival and hand sanitizer will be readily available. Guests can make reservations at MifuneReservation@gmail.com.

Related: Cocktails To Sip On This Thanksgiving

Oceana

This year, Oceana will still be serving up its Thanksgiving feast in the newly redesigned restaurant! The three-course prix fixe menu ($95; $60 for children under 12) will include seasonal selections and traditional dishes, from turkey to trimmings. Reservations for groups of 10 or less can be made via the website or by calling Oceana directly.

For those who prefer spending the holiday at home, Oceana is also offering a large and small Thanksgiving Takeout Package with all of the festive fixings. Pre-orders are available through 11:59p on November 16th (until supplies last) for pick-up between 11am-4pm on November 25th and 26th. To place an order, guests should call Oceana directly at 212.759.5941.

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Food & Wine Pairings To Try This Thanksgiving

Thanksgiving is the time of the year where you surround yourselves with the ones you love. This Thanksgiving, why not surround yourselves with the ones you love and a bottle of these wines to share with the table? Not sure what to drink or how to pair it with? Don’t worry we’ve got you covered with a food and wine guide is guaranteed to make your guests think you’re secretly a sommelier.

For Roasted Turkey | Rioja Reserva (2014 Burgo Viejo Rioja Reserva)

Unlike so many other meats, Turkey does not traditionally dominate a plate of food flavor-wise and has a lower fat content. With this in mind, the wine pairing should ideally be either a full bodied white wine or a medium bodied red, with low to medium tannin and relatively high acidity, such as a Rioja Reserva.

For Honey Glazed Ham | Spanish Chardonnay (Enate Chardonnay 234)

Ham, with its sweet-and-salty richness, pairs best with wines that have a touch of sweetness, nice acidity and bold fruit. This Chardonnay has complex and intense varietal aromas reveal green apple, ripe peach, fennel and exotic fruit (guava and passion fruit) against a subtle mineral background. Full and unctuous on the palate yet clean and fresh due to lively acidity. A lightly honeyed finish leaves a lingering impression.

To Go With Cranberyy Sauce Cellier des Dauphins 2019 Cotes Du Rhone Reserve Rosé (SRP: $10.99; purchase here)

This French Rhône Valley Rosé offers indulgent notes on the palate of red berry fruit, redcurrants and fresh floral notes that linger on the finish. Enjoy this wine as an aperitif or with salads containing fruits and green veggies.

To Pair With A FIlet Mignon Bonterra Organic Vineyards The Butler 2014 $50

A Syrah blend with hints of Mourvedre, Grenache and Zinfandel, The Butler 2014 exudes aromas of ripe plum and dark cherries with a hint of violets. It is a rich, velvety wine with good structure, well-integrated tannins and flavors of sweet oak and licorice spice.

INTRINSIC Red Blend ($25/ bottle) w/ Chewy Dark Chocolate Peppermint Cookies

A strong flavor like peppermint can easily be overwhelmed unless the wine also has a similar taste like Intrinsic Red Blend. For a good pairing, a minty cookie with a full-bodied red blend like this wine will create an equal balance of spice, sweet, and savory. Red wines can be a tricky match with chocolate and it truly depends on the wine. INTRINSIC red blend is a good match with its herbal mint flavors, to balance out these decadent dark chocolate mint cookies.

Erath Oregon Pinot Noir ($19/bottle) Noir w/ Linzer cookies

A light to medium bodied pinot noir like Erath takes on red fruit flavors of the jam-based cookie such as raspberry, cranberry, or even strawberry. The sweet, vanilla tones that come from the oak barrels will complement the not-so-sweet cookie base from the tart fruit filling creating a perfect balance between tart and sweet.

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Cocktails To Sip On This Thanksgiving

It’s no secret that there are specific signature flavors that people look forward to in their annual thanksgiving meal – from stuffing to cranberry sauce to mash potatoes, the traditional flavors of a thanksgiving feast are second to none. This Thanksgiving, serve an accompanying cocktail that enhances these beloved flavors with fresh and inventive additions, elevating the sensory experience of the meal as a whole. While you may not know what to cook for the meal, you can be the mixologist of the night with these approved cocktails.

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Kim Crawford Vanilla La La Cocktail

• 1 egg white

• 1 tsp vanilla sugar

• 1/2 tsp vanilla extract

• 1/4 cup Kim Crawford Sauvignon Blanc

• Vanilla flowers for garnish
  

  Method: Place egg white, vanilla sugar and extract, along with the wine in a martini shaker with ice. Shake vigorously and strain into glass of choice. Garnish with flower

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Eastern Orchard – Drink Specific Rocks Glass

• ¾ oz. Fresh lemon juice

• ½ oz. Fresh orange juice

•  .75 oz. Orgeat

•  2 oz. Bourbon
  

  Method: Dry shake and pour into a chilled double rocks glass over crushed ice. Garnish with dried orange wheel and grated nutmeg. (Adapted from Trader Vic, circa 1950’s)

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The Family Dinner

• 1 ounce Artingstall’s Brilliant London Dry Gin

• 1 ounce apple brandy

• 1/2 ounce cherry heering

• 1/4 ounce Allspice Dram

• 1/2 ounce fresh lemon juice

• 1/4 ounce maple syrup

• 8 dashes cranberry bitters
  

  Method: Stir all the ingredients in a shaker without ice to dissolve the maple syrup. Add ice and shake. Empty drink and ice into a collins or highball glass. Add extra ice to fill, garnish with some frozen cranberries and enjoy!

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Fireside Spice

• 3 parts Chai-spiced apple cider*

• 2 parts Patrón Añejo

• 2 parts ginger beer

  Combine all ingredients over ice and garnish with cinnamon and star anise. 

• *Chai-spiced Apple Cider

  2 cups apple cider, 2 cinnamon sticks, 4 cardamom pods, 4 cloves, ½ teaspoon fennel seeds, 3 star anise.  

  In a small saucepan, add the ingredients for the chai apple cider and heat over medium heat.  Once it starts to simmer, remove from heat and let it cool.  Once cooled, strain the spices out to discard and keep the spiced apple cider for the cocktail.

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Velvet White Espresso Martini

• 1.5 oz Disaronno Velvet

• .5 oz Tia Maria Coffee Liqueur

• .5 oz Vodka

• Chocolate Flakes or Coffee Beans

Method: Shake and strain ingredients over ice. Garnish with chocolate flakes or coffee beans.

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The Flippin' Egg

• 2 oz vanilla infused Broken Shed Vodka

• 1 oz sweetened condensed milk

• 1 whole egg

Method: Shake with ice, strain back into shaker and dry shake to get frothy. Fine strain into a chilled glass and grate fresh nutmeg over the cup.

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Spice on Ice

• 1 ¾ oz. Wemyss Spice King Whisky

• 1 ¾ oz. Apple Cider

• 1 ¾ oz. Fever Tree Ginger Ale

Method: In the glass build over broken block ice and stir with a swizzle. Garnish: Caramelized apple crisp and straw

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Apple Cider Ginger Beer

•    4 oz. of Apple Cider

•   1.5 oz. Vodka

• Reed's Extra Ginger Beer

• Cinnamon sticks and Apple Slices          

Method: Apple Cider Ginger Beer Cocktail Recipe: Add Apple Cider and Vodka into glass and stir, do not shake. Pour over ice in a copper mule mug and top off with Reed’s Extra Ginger Beer. Garnish with cinnamon sticks and apple slices.

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Scotch Apple Cocktail

Ingredients

• 2 oz of SIA Blended Scotch Whisky

• 2oz of Apple Juice

• 1oz Fresh Lemon Juice

• ¾ oz Rosemary Simple Syrup*

Method: Fill rocks glass with ice, In the following order add ingredients to glass; Scotch, Apple Juice, Rosemary Simple Syrup and Lemon Juice. Stir

* Mix sugar, water, and rosemary in a saucepan. Over medium heat, bring the mixture to a simmer and cook for 15 minutes. Let cool overnight at room temperature. Strain out the rosemary. Syrup can be stored in refrigerator for up to four weeks. 

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Rome with a View

Ingredients:

• 1 oz Cinzano Extra Dry

• 1 oz Campari 

• 1 oz Lime Juice

• 3/4 oz Simple Syrup

• Top with Soda Water

Garnish: 1 slice of orange

Glass: Highball

Shake all the ingredients except the soda and strain into a glass with fresh ice. Add the Soda, stir and top with a slice of orange Created by Michael McIlroy, from Attaboy in New York.

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The Moët & Chandon Impérial 1869

• 15ml Agave Syrup

• 2 Dashes Grapefruit Bitters

• 1 Dash Orange Flower Water

• 100ml Moët & Chandon Impérial Brut

Method: Pour all the ingredients into the Moët Impérial 150th anniversary Coupe and top with Champagne. Garnish with a sprig of “Queen Anne’s Lace” (also known as “wild carrot”)

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Our Favorite Halloween Collaboration Apothic Wine Halloween At Home With Sarah Michelle Gellar

Halloween is looking a little different this year, so to help celebrate at home, Sarah Michelle Gellar teamed up with Apothic Wine to bring the mischief inside through a virtual one-of-a-kind experience.

"I've always been a fan of Apothic wine. I love how smooth their blends are and drawn in by how the wines challenge convention," said Sarah Michelle Gellar. "Creating this journey together has been so much fun—I've actually spooked myself at times. Like everyone else, I'll be celebrating Halloween at home this year. Now, I feel connected to everyone who will be watching and experiencing their own Apothic adventure."

An Evening of Intrigue: Choose Your Apothic Journey is a virtual one-of-a-kind experience that promises a night that's anything but ordinary and guides rebel wine lovers through a mysterious adventure, narrated by Sarah Michelle Gellar. Not for the faint of heart, each element of the experience will ignite curiosity and result in the discovery of the perfect Apothic wine for those who dare to take the journey.

Try for yourself through to this link to have a night that’s anything but ordinary.

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Wines To Stock Up On This Fall

Are you looking for the perfect wine for a certain kind of person or an event but you aren’t quite sure what to get? Well, we got you covered with our list of all different kinds of wines that you could buy for that event you have to go to or for someone you aren’t quite sure what to buy them. Our list of wines are perfect for the fall time and can be enjoyed by all types of people even those who say they don’t really like wine.

Perfect with dessert: Meiomi Cabernet Sauvignon

Known for their flavor forward Pinot Noir, Meiomi’s Cabernet Sauvignon reveals a deep ruby color with expressive aromas of juicy blackberry, boysenberry and bramble, laced with hints of toasty vanilla and graham cracker. The full and bold flavors are highlighted by a plush, velvety mouthfeel with a long finish.

Pair it with pasta: LAPOSTOLLE Cuvée Alexandre Carmenere Colchagua Valley 2016

Lapostolle is one of the most dynamic and influential wine producers in Chile. The Cuvée Alexandre range is named for founder Alexandra Lapostolle-Marnier’s great grandfather (who created Grand Marnier), and is entirely sourced from their own vineyards. This wine offers expressive aromas of red and black fruit such as maqui berry and spices such as red pepper, vanilla and dill. It’s ideal for rich dishes, such as a four-cheese pasta with truffles.

For the in-between moments of joy: Attems Pinot Grigio 2019

Attems is located in a territory that brings with its name a millenary tradition of viticulture in Friuli Venezia Giulia, the vineyards in fact are located among the plains and hills of the province of Gorizia. This Pinot Grigio is characterised by a straw-yellow color. Its bouquet is marked by an impressive fruitiness, and the palate demonstrates all of the amazing qualities of the Collio region: superb weight and viscosity, mineral-edged, savoury, tangy, and lively.

For when you want to show off Strada al Sasso, Gran Selezione 2016

Strada Al Sasso is Tenuta di Arceno flagship, single-vineyard, single-block Sangiovese. Planted in 1998, this exceptional micro-cru is located in a wind-swept corner of the estate. It features high-density spacing, careful matching of rootstocks and clones to the soils, and low yields. This is the most intense, brooding, concentrated, complex wine of the whole production. The aromatics are saturated with dark fruit, dark-roasted coffee beans and violets. The palate is dense and commanding with dried plums, nutmeg, earth, wet slate, firm acids and fine tannins. While this wine drinks well in its youth, it is built to evolve and improve over the next decade or more.

For a cold night in: Apothic Inferno

California- This small-batch, limited release red blend wine has been aged for 60 days in whiskey barrels. Red and dark fruit flavors combine with layers of maple and spice, giving way to a long, clean finish.

For the person who can’t get enough of the holiday turkey: Chateau Ste. Michelle 2016 Eroica Riesling

Offering sweet lime and mandarin orange aromas, this Riesling is easy to match with a variety of foods – so no matter how many sides you put on your plate, this wine will pair perfectly.

For the Sunday afternoon BBQ: Maison Marcel French Velvet

With intense flavors of ripe plum, cherry, and a hint of chocolate that would pair perfectly with a few smokey BBQ dishes. Masterfully created by Xavier Vignon, one of Châteauneuf- du-Pape’s most respected winemakers, French Velvet is a truly generous and unique expression of South Rhône. 

For those who love to experiment with food and wine combinations: Rkatsiteli-Mtsvane

Offering melon and cantaloupe aromas with good acidity and a lighter softer tannin on the finish due to less time on the skins, this Rkatsiteli-Mtsvane is the wine to explore those food and wine combinations.  

For the person you want to impress: INSTRINSIC 2016 Cabernet Sauvignon

If you need a gift that will impress, INSTRINSIC has you covered as the ultimate holiday present. This wine is every bit as delicious as the bottle is beautiful and features a rustic, yet silky texture. Whether it’s for your new beau or boss, this wine is sure to grab attention this holiday season.

For the person who loves to try something new:  Mosmieri’s Rkatsiteli

Offering an acidic, balanced white wine with spicy and floral notes in the aroma, this Rkatsiteli is perfect for simple dishes, different kinds of cheese, dishes with potatoes, salads, and meat. This is amber wine but the fermentation is done in a steel tank, rather than in a qvevri: so, you get the grip of skins, but with some of the freshness that tank wines are known for.

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New York City Restaurant's We're Happy Reopened

While New York City Restaurants still have not opened inside, plenty have been opened and prospering with outdoor seating or takeout. We’ve compiled a list of our favorites that you have to try out this week. Eat up!

Kyma

One of NYC’s favorite Greek restaurants, opened back up located in Flatiron (15 W 18th St), Kyma will be open Tuesday through Saturday, with ample outdoor seating as well as a DJ Friday and Saturday nights playing a mix of Greek tunes and pop. So while we may not be able to travel to the Greek Islands this summer, at least we can feel transported there for a few hours! Just in time for the harvest in Provence, Kyma has created an outdoor dining patio in partnership with Chateau D’esclans’ Whispering Angel  that allows guests to feel like they have been transported to their favorite European getaway. The patio embraces the vibe of the South of France, utilizing vines not only to help create safe social distancing setups, but to symbolize the grapes and wine making process, while incorporating the regions signature blue hydrangea. Twinkle lights, leafy palms, lavender, and various bottles of Whispering Angel were incorporated into the installation to add to the whimsical romance of the setup.

The elevated Greek comfort food that Kyma patrons have come to love will be included on an updated menu including Kyma Chips (crispy slices of zucchini and eggplant with tzatziki), Tomato Salad (Kyma’s classic Greek salad), Grilled Octopus (with roasted peppers, onions and capers), Lamb Chops and Branzino.

 Oceana

After a long, six month hiatus, Oceana will be opening for al fresco dining on Monday, September 14th followed by indoor dining on Wednesday, September 30th! For the first time at the beloved restaurant’s Midtown location, Oceana will be revealing a brand new interior re-design that exudes a fresh, vibrant, and inviting ambiance, while preserving its timeless charm.

In the meantime, starting Monday, the quintessential American seafood destination will be serving lunch and dinner on two patios—the original space on the East side of the restaurant (49th Street near 6th Avenue) and now the West side within the breezeway at The Park at Oceana (49th Street closer to 7th Avenue). Both locations are completely protected from traffic, and the new breezeway patio features water and lighting installations. Led by the talented chef team, Tim Jocz and Michael Aungst, Oceana will be serving lunch and dinner Monday through Friday from 11:30a-8:30p. There will also be a selection of cocktails and wine, including a special list of Chassagne-Montrachet at a 50% discount from notable producers including: Domaine Bernard Moreau et Fils, Bruno Colin, Domaine Paul Pillot, Pierre-Yves Caroline-Morey, Domaine Blain-Gagnard, Philippe Colin, Caroline Morey, and Joseph Colin.

LoLo’s Seafood Shack

Harlem's original Cape Cod and Caribbean mashup. Chef Raymond Mohan and Owner Leticia "Skai" Young created a menu filled with island flavors including LoLo's Seafood Boil with a choice of shrimp, crawfish or snow crab legs, Fish Fry Baskets, Belizean Conch Fritters, Jerk Ribs and Warm Grain Bowls with a choice of shrimp, salmon or both served w/ ‘durty’ rice, sauce and broccoli. New summer favorites include Coconut Shrimp Spring Rolls, Lobster Tacos and Loaded Fries & Queso. Delicious mango slushies are also available. LoLo’s, which stands for Locally Owned Locally Operated, has been opened since 2014 and currently offers takeout, delivery and (self serve) seated outdoor dining Monday - Friday 12pm-9pm and Saturday from 11am - 9pm and Sunday from 11am - 8pm. They currently have 40 seats at their roadside and sidewalk cafe located at (303 W. 116th St.).  https://lolosseafoodshack.com/

Carnegie Diner & Cafe

In the heart of Midtown (205 W. 57th St.) reopened for outdoor dining for 32 in addition to takeout and delivery and offers guests their delicious food rain or shine under scaffolding. Menu offerings include an array of all-day breakfast omelettes, pancakes, waffles, French toast, salads, burgers and triple decker sandwiches in addition to an array of desserts and drinks including frozen margaritas. They are available daily from 9am - 9pm. 

Beyond Sushi

With 8 tables at their Upper East Side (1429 3rd. Ave) location, 3 tables at their West Side (62 W. 56th St) location, 6 tables at their Nolita location (215 Mulberry) and 9 tables at their Union Square (229 E. 14th St.) location. Beyond Sushi’s flagship 134 W. 37th St. location is also open for delivery and takeout.There are over 50 seats across the four venues to dine al fresco on Executive Chef Guy Vaknin’s signature vegan and kosher specialties including his vegan take on a spicy tuna roll with the Spicy Mang, in addition to the Mighty Mushroom, Sweet Tree Roll, Sunny Side Roll, Pickle Me Roll and Smoky Jack Roll. They also go far Beyond Sushi with dishes like their Fun-Guy Dumplings, Chipotle Seitan skewers and the Nutty Buddy Rice Paper Wrap. 

Clinton Hall

With the expansive outdoor seating area available at their FiDi (90 Washington St.) location. Enjoy great Supercraft beer, hard seltzers, wine and a full bar menu alongside delicious food from Executive Chef Darryl Harmon like his signature Double Smashed Burger, Buffalo Cauliflower, Crispy Chicken Wings, Giant Pretzels and more. Clinton Hall FiDi is open Sunday - Wednesday from 12pm-10pm and Thursday - Saturday from 12pm - 11pm. Their Bronx location (601 E. 189th Street) is now open on Fridays from 4pm - 10pm and on Saturdays from 4pm - 11pm.  

Sushi Lab Rooftop

At The Sanctuary Hotel in Midtown (132 W. 47th Street) offers guests a creative spin on traditional sushi from Executive Chef Frankie Chen. The restaurant features Japanese small plates, along with creative Nigiri, Sashimi and Maki sushi. Of course the star of the show is their omakase experience, utilizing only the freshest ingredients.

Haven Rooftop

Above the Sanctuary Hotel (132 W. 47th Street) in Midtown is ready for diners to escape to. Haven offers delicious food and craft cocktails. Favorites include sliders, tuna tartare, and Buffalo wings, Branzino and Steak Au Poivre with peppercorn sauce. Pair that with a Cloudtini or summer sangria for a truly elevated experience. Haven is open Monday - Friday beginning at 3pm.

Loulou

In Chelsea has 24 tables available for dining al fresco for lunch and dinner daily beginning at 12pm. Signature menu items from Executive Chef Jarett Brodie include the Loulou Burger made with grass-fed beef, clothbound cheddar and caramelized onions, Duck Leg Confit with apple rosemary puree and gala chutney and Steak Frites featuring a 7oz skirt steak and béarnaise. That's in addition to a large selection of craft cocktails, wine and beer.

Nerai

In Midtown East now has an expansive garden patio with 20 tables and over 50 seats for outdoor dining at lunch and dinner beginning at 11:30am daily. The Nerai Garden is now in operation for lunch and dinner daily.  Indulge in dishes from Executive Chef Moshe Grundman like Shrimp Mikrolimano with tiger shrimp in a tomato ragu, Lavraki, Short Rib Yiouvetsi and Seafood Orzotto with octopus, shrimp and mussels. Additionally, wine, beer and other beverages are served. Located at 55 E. 54th Street)

Hole in the Wall

In Murray Hill (626 1st Avenue) and FiDi (15 Cliff Street) is open to outdoor diners Wednesday - Sunday 9am-5pm and reservations can be made through Yelp. Their newest location at Hotel Henri (37 W. 24th Street) is open seven days a week from 9am-10pm.  Signature dishes from Executive Chef Brent Hudson include a Chili Scramble, Avocado Toast and a Breaky Roll with applewood smoked bacon, chorizo pate, folded eggs, chimichurri and mayo on a milk bun with tots on the side. You can also enjoy the Spicy Fried Chicken Sandwich or Crispy Pork Belly with sticky glaze, chili, fried shallots and lime. Sip on a Jalapeno Bloody Mary, a Blood Orange Negroni, an Aperol Spritz or a Mimosa anytime of day. Hole in the Wall's Flatiron location has seating for 40, Murray Hill has 15 outdoor tables and FiDi has 10 tables. 

Junzi Kitchen

Chinese fast-casual concept junzi kitchen is launching a whole new menu with updated recipes at all locations just in time for summertime. Some of the highlights include new main items green pepper beef and chilled chicken salad, fresh vegetable options BBQ summer squash and coriander carrots, and all-new chilled noodles. The new menu is available for pick-up and contactless delivery on https://junzi.menu/

MIFUNE New York

The Michelin-recognized Japanese restaurant that focuses on modern Washoku cuisine, as they offer a fantastic Happy Hour menu that I would love for you to share with your readers. The menu is available from 4pm-6pm Tuesday – Saturday and highlights mixologist Shingo Gokan’s (the winner of the 2017 Tales of the Cocktail International Bartender of the Year Award) signature drinks like the Stray Dog (gin, Skinos Mastiha liqueur, cucumber, pineapple and lemongrass) and Oharu (Lychee-cello, Dassai 45 Nigori Sake, Grapefruit and Orange Blossom) for $10 each.

The menu also features appetizers that serve as the perfect bite to complement the cocktails with options like Black Angus Beef Tataki with a ponzu sesame sauce and Octopus Frites, served under a green bean salad tossed in a Japanese onion dressing and a roasted red pepper-yuzu kosho sauce. The restaurant is open for outdoor dining with 32 seats and canopies, so whether it rains or not MIFUNE New York has you covered.

Casa Barilla

The fast casual Italian pasta kitchen concept by the Barilla pasta brand, located in Midtown (6th and 52nd), has launched Aperitivo Hour every day from 3-7 PM for patio diners. To accompany the drinks, Italian snacks such as Pasta Chips (Fried Barilla Rigatoni and Polenta with lemon pepper) and Braised Meatballs (House made 100% Angus Beef meatballs, slowly braised in tomato sauce), are also available at a special price.

For those in Manhattan unable to visit the restaurant in person, Casa Barilla has also expanded their delivery radius via GrubHub to cover the Upper East and West Side radius, down to Soho (2 miles north and 3.7 miles south of the restaurant.)

MENO

The East meets West tea and coffee house that specializes in coffee juices and dark tea, has opened its doors in the West Village. MENO was conceptualized by the newest rising star hospitality group OTTA Management in partnership with Urban Tea Inc. and it's the first oversea tea house in their U.S. expansion plan. The drinks menu, whose recipes are inspired by the MENO in China but reconceptualized for the New York palate, is divided into five sections. T

he most interesting section is their highly unique and delicious one-of-a-kind Coffee Meets Juice with options like Twilight (lemon juice and coffee) and PPAP (pineapple juice and coffee). For their food menu they serve Smoked Chicken Breast Salads and Beef Bologna Sandwiches and for sweet options they have partnered with Keki offering their Original Bouncy Cakes.

Have a listing you think should be featured contact us or email at Jeremy@offthemrkt.com to tell us more! Follow Off The MRKT on Twitter and Instagram, and like us on Facebook.

Indulge in Breakfast at These Three Spots in NYC

We all know where to eat dinner or even a power lunch, but breakfast hasn’t been getting the love the most important meal of the day should. While being overlooked by Brunch, we’re highlighting three spots where you can eat the best breakfast in New York City any day of the week.

Hole in the Wall 

Hole in the Wall serves brunch favorites at both their FiDi (15 Cliff St.) and Murray Hill (626 1st Avenue) locations from 9am - 5pm, Wednesday - Sunday. Signature dishes from Executive Chef Brent Hudson include his Brekkie Bagel with double-smoked bacon, scrambled eggs, American cheese, fresh tomato, pickles, Verde mayonnaise and a side of waffle fries, Chili Scrambled Eggs with tomato kimchi salsa, sambal emulsion, avo and shaved parmesan, and a Pulled Pork Benedict featuring 12-hour slow-braised pork, poached eggs, burnt butter hollandaise and beet relish.  

Carnegie Diner & Cafe 

Carnegie Diner & Cafe (205 W. 57th St.) in the heart of Midtown features an extensive all-day breakfast menu, which includes a Lobster Benedict, Steak & Organic Eggs, a dozen types of pancakes, decadent waffles and French Toast in addition to bagels, croissants and muffins. Enjoy a bottomless cup of coffee for $3.50 or unlimited mimosas for $19.95 per person Monday - Sunday from 9am - 9pm.

Loulou 

Loulou (176 8th Ave) in Chelsea just kicked off weekday breakfast service, featuring the Gruyere’ Omelet with fine herbs, roasted heirloom tomato and a frisee salad, a Mandarin Parfait with Greek yogurt, mandarin, blueberry, coconut and house granola, and a Smoked Salmon sandwich with capers, arugula, crème Fraiche and ciabatta. Terremoto Coffee is served day and night. Brunch is available from 9am - 12pm Monday - Friday and from 11am - 5pm on weekends.

Have a listing you think should be featured contact us or email at Jeremy@offthemrkt.com to tell us more! Follow Off The MRKT on Twitter and Instagram, and like us on Facebook.

The Proper (No. Twelve) Way to Enjoy The Labor Day Weekend

Caroline Fiske

Proper No. Twelve Irish Whiskey is now a brand that very much stands out. This company surged over 200% last year and it is a favorite for various consumers. Proper No. Twelve on social media (@properwhiskey) has the highest following of any wine, spirit, or champagne brand.

This whiskey is not your typical grain-only Irish whiskey. It is a blend of golden grain and single malt resulting in a smooth and approachable taste with hints of vanilla, honey-like sweetness, and toasted wood. It is also an affordable and accessible quality at only $24.99 per bottle! Each time you purchase some Proper No. Twelve bottles, you are giving back to the people who need it most. For each case that is sold, $5 are donated to First Responder organizations around the world, up to $1 million are donated every year. The Stephen Siller Tunnel to Towers Foundation became the first $1 million donation recipient in March 2020.

Photo Creds

This foundation honors firefighter Stephen Siller who risked his life to save other lives on 9/11. To this day, the Stephen Siller Tunnel to Towers Foundation has spent about $250 million to support first responder families. You can find out more information about the Stephen Siller Tunnel to Towers Foundation on their website at tunnel2towers.org.

Proper No. Twelve donated $100,000 to the Stephen Siller Tunnel to Towers Foundation's COVID-19 Heroes Fund in April 2020. This helps out frontline healthcare workers and their families as well as creating the ‘One For All’ T-shirt which raises additional money and awareness. 100% of the price paid goes directly to the fund.

This summer has not been the same since we cannot do so many things like swimming in a public pool. But now has never been a better time to order a bottle of Proper No. Twelve! It will help improve your grill mastery skills as well as your home bartending skills with whiskey-infused BBQ sauces, frozen boozy treats, and refreshing cocktails. Here are some reasons why you should take a look at these recipes:

• Your taste buds will travel to Ireland when you simply take a sip of Proper No. Twelve neat, on the rocks, or in a cocktail!

• Frozen boozy treats will help you beat the heat!

• You can use Proper No. Twelve infused BBQ sauces whether it is BBQ chicken, steak, or whatever else you desire on the grill for a socially distanced BBQ!

Whether you have a grill, attending a socially-distanced happy hour, or just looking for a boozy way to cool down this summer, these recipes are just for you!

Proper Twelve Mule

• 2 ozs Proper No. Twelve Irish Whiskey.

• 5 oz lime juice

• 3 ozsginger beer

• Lime wedge

dd ice to copper mug. Add Proper No. Twelve Whiskey, lime juice and ginger beer to the glass, garnish with a lime wedge.

The Proper Whiskey Barbecue Sauce

• 1/2 cup Proper No. Twelve Whiskey

• 1/2 tsp Ground Black Pepper

• 1 tbsp Garlic Powder

• 1 tbsp Onion Powder

• 1/2 tbsp Salt

• 3 cups Ketchup

• 1/3 cup Cider Vinegar

• 1/4 cup Worcestershire sauce

• 1/2 cup Packed Brown Sugar

• 1/3 tsp Hot Pepper Sauce

Bring it to a boil in a saucepot. Let it simmer for 20 minutes. Serve.

Mint Irish Coffee Proptail

• ½ ounce Proper No. Twelve Irish Whiskey

• ¼ ounce Branca Menta

• ½ ounce Kerrygold Irish Cream

• 1-ounce cold brew coffee

Mix reach pop individually in mixing cups. Fill popsicle molds (silicone is best).Place in freezer for approximately 5 hours. Remove from mold and consume immediately orplace infreezer bag for later

Have a listing you think should be featured contact us or email at Jeremy@offthemrkt.com to tell us more! Follow Off The MRKT on Twitter and Instagram, and like us on Facebook.