This article was translated by John R. Bopp
Florence Fabricant, in her New York Times cuisine column, has just written about Peter and Susan Yi opening a cider house with a very Basque style in Brooklyn.
And it’s a Basque cider house all right: txotx, cheese and walnuts, Spanish omelette with cod, big steaks — and all accompanied with local ciders set up in a large industrial pavilion, with, of course, communal tables, just like the traditional Basque restaurants out west.
Grub Street, a website focused on the New York food scene, has also published a report by Chris Crowley about this Basque cider house.
New York Times – 12/12/2017 – USA
BROOKLYN CIDER HOUSE
Peter Yi, who founded PJ Wine in Inwood, has moved on to hard cider. He already makes five styles in the Hudson Valley (some from apples grown in his orchards). But now he is increasing his production, adding this spacious new cider house, bar and restaurant.
(Continue) (Automatic Translation)
Grub Street – 12/12/2017 – USA
Here’s New York City’s New Hard-Cider Headquarters
New York is a hard-cider capital, and as the beverage has regained popularity among more curious drinkers, the number of producers in this state has ballooned. (From 8 in 2014, the governor’s office says, to 24 in 2016.) In May 2015, Peter Yi and his partners bought Twin Star Orchards, a New Paltz apple farm that they converted into a cidery.
(Continue) (Automatic Translation)
Last Updated on Dec 20, 2020 by About Basque Country
