Another frolic afield! This time I’m over on Alcohol Professor again, writing about the history of Brooklyn Brewery and the New York Distilling Company, two Brooklyn-local efforts sharing a common founder. Will whiskey be sampled after the tours? Sadly, not yet. But beer and gin? They’ve got that covered.
Another Frolic Afield! I’m back on Alcohol Professor, discussing the cocktails at the recently opened East Village bar Boulton and Watt.
Over at Alcohol Professor, I have some things to say about Odd Bedfellows, a whiskey tasting at Brooklyn’s Tooker Alley that focused on whiskey that breaks the mold and challenges the imbiber with flavors and ideas not commonly associated with the spirit.
Although Manhattan’s Chinatown is the best-known of the city’s many Chinese enclaves, other pockets of settlement that draw far fewer tourists and don’t really cater to non-Chinese speakers exist all over the five boroughs. The biggest, most crowded, and most interesting to explore is the Chinese neighborhood in Flushing, Queens. Sitting in the shadow of Citi Field and the remnants of the World’s Fair, Flushing is a massive Chinese neighborhood with a dense concentration of restaurants, shops, and arcades. It sees far fewer tourists than Manhattan’s Chinatown, so navigating it can be a little trickier if you don’t read and speak the language. Many signs have no English translations (some have Spanish translations), and many shop proprietors speak very little, if any, English. But fortune favors the adventurous, and you can generally get along just fine so long as you recognize the fact that, unless you are Chinese, you are the minority here.
Maintaining the most notable presence amid the scattered remnants of Louisville’s once mighty whiskey distilling industry is Brown-Forman. Their facility near the corner of Dixie Highway and West Broadway (right across the street from Heaven Hill) is crowned with a giant bottle of the distillery’s signature product, Old Forester Bourbon. There is a second location a little further up the road at 2921 Dixie Highway, where I believe most of the distilling takes place, but it doesn’t have a giant bottle of Early Times or anything on it. About the only thing to see when you drive down the service road to that facility is a security guard who will politely but firmly tell you to turn around and please don’t take any photos. Neither location is open to the public for tours, but at least the 850 Dixie Highway location sits right on the highway, so you can stand on the sidewalk and take photos of the building and the giant bottle of Old Forester — though if you are particularly nerdy and linger around too long trying to get your photo just so, the guard at the front gate might get suspicious and start making calls.
Over yonder on Alcohol Professor, I wrote an article about visiting Corsair Artisan Distillery in Nashville.
Over on Alcohol Professor, I write about visiting Virginia’s A. Smith Bowman whiskey distillery and meeting their master distiller, Truman Cox.
February 21’s Good Spirits represents the second Edible magazine event I’ve had the chance to attend, the fourth time they’e done this particular event, and for my money they put on one of the best and best-organized food and drink events in the city. This year’s event was held at 82 Mercer, and only twice in my preparation did I pause and stupidly ask myself what their address was. It’s a nice space with two cavernous rooms which, for this event, were lined with tables staffed by some of New York’s most interesting food, spirits, and cocktail makers. It’s almost overwhelming the amount of food and drink available for the sampling, but Edible organizes their events in such a way that, even with a large crowd and a lot of vendors, it’s easy to both gauge what you want and actually get to it. A lot of food and drink events are circus disasters, oversold, jammed too full of attendees, and impossible to move around during. Not so here. I know talking about crowd control and logistics isn’t terribly exciting, but when you’ve been to enough events that don’t have these things down, you suddenly realize how important it is and how much more enjoyable it makes an event.
Like many of the country’s big city’s New York was once a mecca for mid-century exotica, tiki bars, and places conceived entirely on the impressions of far away lands one could get from the album covers of Martin Denny or Alfred Lyman. Almost all of it is gone, though a few places still pay homage to American fantasies about Polynesia and the mysterious East. Nestled in a nondescript strip mall in Staten Island is New York City’s last remaining vestige of authentic tiki culture. Tiki establishments usually came in one of two flavors: the Trader Vic’s style cocktail lounge or the gussied up Chinese restaurant. Jade Island Restaurant, as you might guess from the name, is among the latter.
In November, I had a chance to visit San Diego for the first time. As befits a man of my tastes, the trip was built entirely around fancy places to eat and drink. San Diego offers a surprising number of options, both in the trendy, touristy downtown “Gaslamp” quarter, as well as in the surrounding suburbs and towns. With only a few days, I was hardly able to map any sort of definitive guide, and there were many stones left unturned. However, your pals at Teleport City — with an assist from accomplice Monster Island Resort — managed to hit enough bars and restaurants to make it worth jotting down on the off chance that you, too, one day find yourself in San Diego and long to follow in our footsteps. I was sans vehicle for most of the time and staying downtown, so most of my choices were driven by proximity as much as they were by recommendation. But either way, it worked out pretty well. As always, Greenie McGee of Greenie Travels fame was our regular partner in crime and is responsible for most of the pictures in this write-up.