Guinness Week Part IV: Molly's Shebeen

At St. James's Gate Brewery in Dublin, barley, hops, yeast, and water are brewed together to make Guinness. This Sunday, over 13 million pints will be consumed, and as St. Patrick's Day approaches, we thought we'd devote the entire week to the beautiful elixir. So tag along as we uncover five of our favorite places to get a perfect pour.

The appreciation for Guinness reaches all corners of the globe, but it's important to note the regional differences that exist in the beverage. Irish Guinness is brewed to 6% alcohol by volume and remains unpasteurized. In the states, the two most significant differences are 1) It's lower in alcohol and 2) It's pasteurized. To allow for export, Guinness sold to North America is brewed to 3.5% and then pasteurized to ensure stability on the arduos journey across the Atlantic.

After the malted beverage arrives, it falls into the hands (and glasses) of some of the city's finest bars, pubs, and watering holes. At these locales, glassware, the pour (always in two runs), storage temperature, and the cleanliness of tap lines all play a role in what ends up in your glass. After Friday, we will have only scratched the surface, but if you happen to make it to any of our favorites Sunday or anytime after, your pour will be in good hands.

Click to read more ...

More Alfresco Options with the New Gramercy Terrace

The Gramercy Terrace reopened last Friday on top of the Gramercy Park Hotel, 17 stories above Lexington Ave between 21st and 22nd.  The newly refurbished kitchen is twice the size of the old one and is operated by Jeff Seizer.

Their website points out that, "Gramercy Terrace combines all the charm of London's private gentlemen's clubs and the Bohemian bustle of a Viennese coffee house."

"Striking a balance between after-hours chic and the classic style of private membership clubs, the Gramercy Terrace is nothing less than a country club in the city."

The terrace opens at a busy time for nearby rooftop destinations.  TROTN (The Roof of The Nomad) starts serving their $125 five-course tasting next month, Birreria has got the hinges on their retractable roof well greased and ready for summer, and Tavern 29 is serving craft beers and pub food on the roof of a three story brownstone at 47 East 29th Street.

Get 'Em While They're Cold

Maialino has introduced fresh juice mixes to their breakfast menu.  Sous Chefs Jonah Miller and Jason Pfeifer have been experimenting with the juice blends and they're likely to be pretty good.  Pfeifer spent some time in Copenhagen, working at Noma, where he assisted with the restaurant's juice program.

The drinks are also available to-go from the coffee counter and will change with the season's availability.  "We're really excited for summer berries, peaches, and tomatoes later in the season."  Pineapple with mint and ginger, apple with fennel and spinach, and carrot and pear are all served over ice.