Best Beer Dishes in NYC
It’s New York City Beer Week, which means that for the next few days, we’ll all have brew on the brain. But why limit your consumption to just drinking it straight out of a glass? Especially since so many restaurants are using beer as a base for supremely tasty, soul satisfying dishes. We’re talking about the Beer-Infused Alsatian Country Soup at The Modern in midtown, the Beer-Battered Pickles at Taproom No. 307 in Murray Hill, and the Beer-Brined Pork Chop at Benchmark in Brooklyn. And you know what’s even better? They all taste great accompanied by an icy cold pint of beer! Here are a few more of our favorites…
Prune's Ginger Beer Roasted Pumpkin
There isn’t really beer in the unique, Roasted Pumpkin entree at this excellent, East Village eatery. At least not the alcoholic kind. But we love Gabrielle Hamilton’s use of Ginger Beer, a spicy soda, to lend a malty and aromatic accent to the sweet, winter veggie. She enhances the dish even further with hoppy, slightly bitter Brewer’s Yeast, which is a by-product of beer making. It’s a flourish that any brew aficionado is sure to love.
Read MoreDBGB Kitchen and Bar's Crispy Calamari
It’s not exactly shocking to find beer as a batter for fish, but we love the unexpected use of Red Rye Ale to coat the Crispy Calamari at DBGB Kitchen and Bar. Chef Eli Collins uses the citrusy beer to batter tender squid rings and tentacles, before dressing them with Spring Onions, Spicy Pickled Peppers, Mizuna Salad, and Kaffir Lime Cream. We’re never eating subpar, breadcrumbed calamari topped with watery tomato sauce again!
The Modern's Alsatian Country Soup
Beer may not immediately spring to mind when you spot the crock of Alsatian Country Soup served in The Bar Room at The Modern. In fact, it looks a lot more like a cappuccino. Coffee-colored liquid is topped with a cap of Sour Cream Foam, and sprinkled with a cinnamon-like dusting of house made Spice Bread. But the deeply savory flavor of this complex soup owes nothing to espresso, and everything to Sixpoint’s Sehr Crisp beer. The heady, pilsner-infused broth perfectly complements a handful of sweet, Nantucket Bay Scallops, and smoky, salty strips of Benton’s Ham.
Acme's Beer and Bread Porridge
The co-founder of Denmark’s adulated Noma, Mads Refslund has continued to redefine Nordic cuisine with his cutting edge creations at Acme in the East Village. A dessert of Beer and Bread Porridge is so artfully presented and refined, you’d never know it was based on Ollebrød, a Danish peasant dish. Although instead of soaking stale scraps of rye bread overnight in beer, Refslund douses his housemade sourdough with a full bodied Guinness… topping the resulting sweet porridge with Salted Caramel Ice Cream and White Chocolate Foam.
Read MoreThe Dutch's Barrio Tripe
If you’re generally tripe adverse, we’d recommend taking a chance on the Barrio Tripe, currently being served at Andrew Carmellini’s hopping SoHo spot, The Dutch. In a riff off of Menudo, a traditional Mexican soup, the offal here gets stewed into submission in a delicious bath of Sixpoint Righteous Ale. Puffed hominy, fresh radish, creamy avocado, and a smattering of appealingly junky Fritos further complement the dish. Interestingly enough, Menudo is believed to be the ultimate cure for a hangover. How perfect for Beer Week!
Read MoreAmple Hills Creamery's Stout n' Pretzels Ice Cream
This Prospect Heights scoop shop is known for being the first in the city to make their own ice cream base. They’re even better known for their constantly rotating line-up of funky flavors, like “Salted Crack Caramel,” and “Stout n’ Pretzels,” a dark chocolate ice cream infused with a generous wallop of Guinness. Looking for an even more interesting showcase for suds? Try the brand new “Beer Muncheez,” a sweet cream ice cream with Apple Lambic beer, cheddar cheese-dusted pretzels, chips and puffs.
Read MoreTaproom No. 307's Beer-Battered Pickles
Just try to find something on the menu at this Murray Hill gastropub that doesn’t contain beer. From the Brown Ale-based Beef Chili to the Pale Ale Pickled Onion-topped Burgers, the Beer-Brined Tiger Shrimp Fajitas, and even the Baked Brie glazed in Raspberry Ale, most dishes owe a debt to the malty, hoppy beverage. But as hard as we try, we just can’t get past the Beer-Battered Pickles, sided with a zippy Chipotle Mayo. Hey, can we get a beer with those?
Benchmark's Beer-Brined Pork Chop
This Park Slope eatery is a carnivore’s delight, with plenty of pasture-raised steaks (love the Bone-in Ribeye,) and hearty, rustic sides, like Wild Mushroom Spaetzle with Mustard and Arugula or Goat Cheese Potato Puree. The perfect complement to all of that meat? Beer, of course! Ale is put to excellent use on the Beer-Brined Berkshire Pork Chop, which is marinated overnight in Sixpoint Righteous Rye, and flavored with brown sugar, thyme, juniper, rosemary, and mustard seeds.
Read MoreBack Forty's Beer-Braised Chicken
This seasonal bistro goes straight to the bar for the base of their tasty, Beer-Braised Chicken. The free range bird is simmered in Victory’s Prima Pils for over two hours, then served with Rice and Beans, Roasted Root Vegetables, and a Heirloom Citrus Marmalade, made with California Mandarins and Limequats. It’s both hearty and homey… the perfect dish to cuddle up to on a cold winter’s evening in the city.
Read MoreAlewife NYC's Steamed Mussels
Beer is a natural vehicle for steaming fish or shellfish, and we’re loving the mussels at Alewife NYC in Queens. The Long Island City gastropub cooks its plump, Maine Mussels in beer and red chili flakes, before topping them, intriguingly, with sprigs of deep fried mint. Follow it up with an oversized Stout Float… two scoops of housemade ice cream deposited in a glass of creamy, Left Hand Milk Stout.
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Ginger produces a hot, fragrant kitchen spice.[5] Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be steeped in boiling water to make ginger tea, to which honey is often added; sliced orange or lemon fruit may also be added. Ginger can also be made into candy, or ginger wine which has been made commercially since 1740.`
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