They’re opening an in-house bottle shop and adding rare and exclusive ciders to their taps through Nov. 15, as well as holding a $5 guided tasting on Sunday, pairing dinners and talks, includingwhat goes into opening your own cidery (NYC just got its first one!)
Cider has never been more popular since Colonial-era Americans were farming apples to make their own microbrews, and that closeness to the land echoes Wassail’s tiny seasonal menu of dishes like an eggplant “torta,” ginger pasta with lobster and mushrooms, and a butternut squash soup made with cider.
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162 Orchard St.