Craving a burger and fries? Swing in Gaslight Brewery and Restaurant and enjoy a tasty meal in a casual setting.
Those looking to shed a few extra pounds are advised to put their diet on hold, as Gaslight Brewery and Restaurant serves anything but a low-fat menu.
Whether you have something to celebrate or just need something to take the edge off, the drink menu at Gaslight Brewery and Restaurant won't disappoint.
Gaslight Brewery and Restaurant is great for families with kids.
Whether you have a group of five or a group of 20, Gaslight Brewery and Restaurant can seat both large and small groups.
Whether it's just you and a date or you're bringing the whole gang, it's best to call ahead and make a reservation.
Good luck spotting a suit and tie at Gaslight Brewery and Restaurant — casually-dressed diners are the norm here.
Can't get enough of Gaslight Brewery and Restaurant's tasty dishes? They also offer a catering service for parties and events.
Dining out isn't your only option here — pickup is available, too.
Save some dough on parking at Gaslight Brewery and Restaurant.
Bike parking is also available outside the restaurant.
It will typically cost you about $30 to enjoy a meal at Gaslight Brewery and Restaurant.
Save the cash for another day and pay by major credit card at Gaslight Brewery and Restaurant.
Mead may be the ancestor of all fermented drink, but it's still new to many people. That's why Melovino Meadery wants to make the honey-based wine more accessible to the masses. The family-run company plans on doing just that by producing its mead with all-natural ingredients (think True Source Certified?honey) and by continuing to develop new styles, even though their repertoire will stand at more than a dozen by the end of 2014. During tours, visitors get to sample up to six different types of the centuries-old drink that Shakespeare liked to indulge in before writing about knife fights.
At Thirst Lounge, glasses of draft beer and wine complement a menu of American pub food and Latin American favorites. Dishes range from beef sliders to mofongo, a Costa Rican specialty featuring fried plantains. Cubano sandwiches and buffalo wings pair particularly well with a pint of beer, whereas pepperoni or barbecue-chicken pizzas make for good coasters for the glass.
Before settling into Coney Island Pizza, the eatery's dough-spinners manned Coney Island Catering, a mobile wood-fired oven that supplied pies for soirees and corporate functions. The team and its tools still hit the road for catering assignments and special events. For the most part, however, the oven remains in house, where it bakes specialty pizzas crowned with roasted clams, pulled pork, and pistachios.
Besides pies, the oven roasts other bistro and pizzeria eats, from organic farm-raised Scottish salmon to hot wings tossed in sriracha lime sauce. Complemented exclusively with wines from the award-winning Ventimiglia Vineyard, feasts can end on sweet notes with housemade desserts, including seasonal cannoli filled with autumnal pumpkin or wintry snowballs.
After traveling to vineyards throughout the United States and Canada during wine-tasting trips, Michele and Paul Crecca realized they could show others how to make their own wine. They founded Your Own Winery
to share their passion and know-how with newcomers to the world of wine.
Today, they help hobbyists produce and bottle more than 200 varietals of wine, including cabernets, pinot noirs, chardonnays, and pinot grigios. The staff will provide free samples to help students decide what kind of wine to make. It can be a tough decision, because winemaking is a six-to-eight week process that spans from primary fermentation to bottling. Each batch makes 28 bottles, and Michele and Paul even help their clients create custom labels, which have ranged from family photos and beloved pets to cherished pictures.
Whether culled from California's Napa Valley region in the fall or from Chile and Argentina in the spring, every bundle of red and white grapes winds up beneath a patron's stomping feet. Eight months later?after a pressing session and half-hour racking?each red, white, or ros? batch makes the transition from barrel to bottle. Clients then fill, cork, seal, and adorn the bottle with their own label before gently kissing it to remove any curses. For visitors more eager to imbibe wine than concoct it, The WineMakers Cellar accommodates guests with dinners and wine and cheese pairings in its bistro. Handcrafted wine continues to flow at cooking demonstrations, courses, and private parties held within the facility.