While Italy may bring to mind wine more than anything else, artisanal beer is gaining in popularity.
Birreria is one of the latest hot spots in New York, a rooftop restaurant and brewery opened last summer on the 14th floor of Eataly’s food emporium. Spacious and panoramic, Birreria is perfect for a late evening with friends enjoying good beer - unfiltered, unpasteurized and naturally carbonated Cask Ales - only made 30 feet from the restaurant by brew masters Sam Calagione of Dogfish Head Brewery in Milton, DE , Teo Musso of Birra Baladin in Turin, and Leonardo Di Vincenzo of Birra Del Borgo in Rome.
The menu features traditional Italian flavors, like salumi and formaggi plates perfect for sharing, alongside a selection of Austrian and German dishes, such as homemade Bratwurst sausage and kraut.
Not to be missed this autumn are the mushroom dishes, such as Carpaccio di pleuroti, delicate raw King Oyster mushrooms with hazelnut gremolata and Grana Padano, and the juicy Maitake con pecorino sardo, whole roasted Maitake mushrooms with pecorino sardo cream, asparagus and peas.
Eataly's Birreria 200 5th Avenue, New York Opening hours Sun-Wed: 11:30am -11pm for food; 12am for drinks; Thurs-Sat: 11:30-12am for food; 1am for drinks Website
These light, flaky and melt-in-your-mouth pain aux raisins are a delight of French patisserie and are great for a breakfast treat, or any time. Make your own pain aux raisins with this easy-to-follow recipe.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.