Slaking the thirst for what’s new, a growing number of restaurant operators are touting a drink that until recently was in eclipse — hard cider. Even those whose claim to fame at the bar is beer or spirits may now find a place for a well-chosen bottle or tap of the fruity tipple. Some restaurateurs found a following for dinners and tastings with ciders from artesian producers in Britain, France, Spain and here at home in the United States. At d.b.a. in Brooklyn, N.Y., a bar with a ...
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