Brasserie 214 traces its roots far across the space-time continuum. The original iteration of the restaurant launched way back in 1938, but recent renovations and menu evolutions have brought French, Northern Italian, Belgian, German, and Scandinavian culinary traditions to the fore. Entrees such as salmon niçoise and duck à l'orange, as well as specialty schnitzels, exemplify the kind of elegant dinner, lunch, and brunch fare prepared by the skilled chefs. Imported beers and stateside craft brews pour from the taps to complement that selection. Of course, it wouldn't be a Long Island brasserie or a valid retirement destination without a robust cocktail selection. To that end, bartenders mix together specialty martinis, sangria, and sidecars with Bacardi, Disaronno, and fresh lemon juice served in a sugar-rimmed martini glass.
At Winegasm Bar & Eatery, patrons poke fun at New York's smoking ban with cigars made of cheese. The menu’s housemade ricotta and feta sticks contribute delicious class to the venue's already-elegant setting: a long dining room replete with wooden shelving that features individual niches for wine bottles. At one end of the space, metal grating spirals into a curlicued design to decorate a tall archway, and the other end ensconces tables in a small alcove of exposed brick topped with a wide mirror. But it's the centerpiece of the room—a sprawling table with more than 12 chairs—that most embodies the eatery's aim of enabling shared stories, hosting communal bites, and encouraging angry juries to really consider all the evidence.
Time Out New York mentions the "sexy little winecentric spot" as an ideal place for splitting small plates. Its Mediterranean-style tapas include bacon-wrapped prunes and steamed mussels, savory openers for burgers or paninis. Also on the roster are platters of prosciutto and gruyere, specialty pizzetas, and fondue—both cheese and chocolate. Given the restaurant's name, however, many guests immediately dive into the wine list for libations from Europe and beyond, using a legend to discern if bottles are organic, made locally, or prepped sustainably. Diners can also sip cocktails and beers as well as reds and whites, tuning in to live music from area artists on Thursdays.
The appropriately named Mosaic Cafe & Lounge assembles three concepts to stand out in Astoria’s bar scene. The first and most obvious of these is a setting inspired by the salons of Belle epoque Paris. The other two are part and parcel: an attentive staff and a menu of fine wines that they have selected themselves.
"I feel a little like a detective," reveals Luke Johnson, overseer of the cheese cave at Stinky Bklyn, to the New York Times. He continues, "I…try to steer people toward something new. If they say they don't like goat, I really push the goat because people don't realize there are so many varieties." And push they do. Staff members pass indulgent segments of their carefully aged cheeses, offering approachable wisdom to novices and a wide-ranging selection for aficionados. The charming Smith Street institution has opened a new location between Baltic and Butler, with fridges and pantries stocked with international morsels such as chocolates, oils, vinegars, and beer, as well as an impressive ham bar.
Visitors can request a peak at the temperature- and humidity-controlled cheese cave, where Luke and staff nurture each wheel through distinct aging processes. Cheeses dwell within the cavern for anywhere from a few days to a few years, undergoing washing, soaking in beer or brine, and the opportunity to view culturally enriching cave paintings. Owners Patrick Watson, Michele Pravda, and Chris Remy also added a green garden and patio behind the shop, providing an ideal place for tastings or a peaceful spot for enjoying one of the shop's artisan sandwiches.
A parade of bas-relief pastoral figures cavorts across the entryway of Delia’s Lounge, signaling both the spirit of revelry and the wealth of mesmerizing visual artifacts to be found inside. A fireplace warms a room stuffed to its plush gills with velvet sofas, leopard-print banquettes, wooden sculptures, and a giant reproduction of the Mona Lisa serenely surveying the cozy scene. Until the wee hours of the morning, the kitchen fills the small, candle-topped tables with a variety of appropriately shareable plates such as pan-seared crab-cakes, chicken quesadilla rolls, hamburger sliders, and shrimp cocktail with house-made horseradish sauce.
New York Magazine dubbed Delia’s a Critics’ Pick, averring that “you won't find tastier, or larger, cocktails in Manhattan.” Martinis range from the spare to the sweet: Hendrick's Gin bears a simple slice of cucumber, apple martinis blend liqueurs, vodka, and an apple slice garnish, and the Godiva white-chocolate martini presents vodka, cacao, and white-chocolate liqueur in a glass lined with a chocolate drizzle.