THE NEW YORKER


 
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Dining For The Modern Herbivore
By Jiayang Fan, October 3,2016

“Vegan” evokes two images: judgment for abstemious virtue or scarcity on meat-centric menus. Neither happens at Ladybird.”

 
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Riddling Widow
By Emma Allen, January 4,2016

“In 1805, when Madame Barbe-Nicole Clicquot Ponsardin’s husband, François, died, she found herself, at age twenty-seven, the Veuve (“widow”) Clicquot. She threw herself into winemaking, and developed a method (which came to be called riddling) for removing the dead yeast that long clouded champagne: she cut holes in her kitchen table and stored bottles cork down, twisting them so the sediment collected in their necks.”

 

 
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Avant Garden
By Sylvia Kilngsworth, December 7, 2015

The warning, in October, from the World Health Organization that processed and red meat likely cause cancer could generate a spike in plant-based cuisine. It could also be a boon for the latest project from Ravi DeRossi, an Indian-Italian restaurateur, who recently made a wise bet by diversifying his portfolio of indulgence-based businesses (themed cocktail bars and fondue restaurants) to include a new vegan spot in the East Village. DeRossi, who is himself mostly vegan and mostly sober, calls it his “passion project,” along with a vaguely defined new nonprofit, Benefits to End Animal Suffering Today (beast).

 

Amor y Amargo
By Sarah Larson, November 25, 2013
“This tiny East Village “bitters tasting room,” cozy as a Gypsy caravan, is mostly amor: on Halloween, three couples sat around its tiled bar, talking to the bearded bartender and admiring a parade of waist-high karate masters and ballerinas who came in for lollipops.”

 
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Proletariat
By Daniel Fromson, November 18, 2013
“At Manhattan’s tiniest beer-zealot hideaway, malt-liquor bottles double as water carafes, and arrestingly angular stemware hangs behind a copper bar. “RARE, NEW and UNUSUAL BEER” is scrawled on a mirror, referring to a rotating list of dozens of offerings that range from a Texan farmhouse ale to a Swedish stout, along with cider, mead, and wine.”