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.

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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.

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The siblings Peter and Susan Yi in front of one of the casks at their new Brooklyn Cider House in Bushwick. Credit Victor J. Blue for The New York Times
The siblings Peter and Susan Yi in front of one of the casks at their new Brooklyn Cider House in Bushwick. Credit Victor J. Blue for The New York Times

 

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