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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!