These days, airlines are notorious for failing to please even the most passive palate, but a quartet of Brits is channeling air travel's glory days for a pop-up, making sky food glamorous for a short while. Dine Mile High (secret location; no phone) is a theatrical dining experience that's landed east of Little Italy for an extended Manhattan layover, bringing with it sass and smoked duck breast, and a team that ensures that no glass of Champagne goes unfilled for long.
All photos by Billy Lyons Smoked duck breast with pickled walnut and chicory
It's here. It's beer. It happens once a year. This Saturday, September 20, marks the release of the venerable Zwanze. And although it sounds like some sort of infectious disease to be desperately avoided, craft beer connoisseurs line up by the thousands to experience this rare Belgian lambic produced annually at the legendary Cantillon Brewery on the outskirts of Brussels. A sort of Halley's Comet for the craft community, it makes a brief appearance at only a handful of select bars across the globe, flashing brilliantly before vanishing as quickly as it came. Tapping at just 23 locations in the United States, New Yorkers are fortunate enough to have two options for tomorrow's big day: Alewife in Long Island City and Spuyten Duyvil in Williamsburg.
Fall is the most glorious time of the year in New York City, so get out and enjoy the things that are going on around town. Start with one of these events.
Frying Pan via Facebook All aboard the Frying Pan for some thematic German drinking
Photos by Eve Turow Andy Ricker, Frank Falcinelli, Frank Castronovo and Gabe Stulman during "Is Brooklyn Becoming the Next Manhattan?" at Taste Talks
The weekend's Taste Talks events went off without a hitch, bringing together top New York food mavens and eager eaters to share in conversation and plenty of good dishes. From Friday evening to Sunday night, Taste Talks hosted a round of events -- dinners, presentations, a Future of Food expo, and Sunday's All Star BBQ -- where top chefs like Mario Batali, Danny Bowien, and Andy Ricker shared their thoughts and culinary skills with crowds.