Maybe I’m wrong or maybe it changed. I know there have to be certain ratios of product use (corn, etc). But I thought the source had to still come from Kentucky? Maybe I’m confusing it with something else.
NJ Monthly mentions a new brewery opening in Colts Neck this Spring called Source Farmhouse Brewery in an historic 125 year old barn. They will feature an indoor tap room, front courtyard, a backyard biergarten, upstairs mezzanine, and rooftop terrace facing the sunset. They are kid and pet friendly.
"When it (finally) opens in April, Source Brewing in Colts Neck won’t be able to serve food (it’s not part of their license). But the self-styled farmhouse brewery from “Shark Tank” alum and Fizzics creator Philip Petracca is looking to entice your palate with some of its outside-the-box brews. As they finish their build-out, Source is also sharing pics of its beers, like the supposedly Champagne-proximate [8.1% ABV Double Brut IPA and a [cold brew-spiked Mocha Stout. The brewery has been in the works since 2017, so expect team, taps, and infrastructure (complete with Bavarian-style biergarten) ready to go when they open. Source Brewing , 300 Route 34, Colts Neck; 732-778-5184
According to the map on their web site it’s on the same property as the Colts Neck distillery aka MuckleyEye which I reviewed here. I’ve got to assume the are affiliated, hope they are better with beer than they are Bourbon or Vodka.
And I logged on to share THIS… @gcaggiano to the courtesy phone, please.
Does OUR Lidl have wine/spirits???
This Texas distillery has no mention of Kentucky.
There are many others
The Hazlet Lidl definitely does not have booze.
Nope, no booze. But I so want to see what this is all about.
Hudson Yards shawarma … that’s hilarious
I’ve been watching (and hearing and feeling… ) this construction for an outrageous amount of time. This was directly below my desk. I’ve been temporarily shipped to Iselin while they finish construction on our floor too. This whole building has had a refresh in the time I’ve worked there. The entry into the office is really gorgeous.
Lol yeah. Wish Ida thought of that…
I went on a bourbon trail tour in KY 10 years or so back, I heard the legalese about 10 times over the course of a weekend. Bourbon can be made anywhere (in America), it has to be 51% corn and must use fresh barrels. Used bourbon barrels get reused by various whiskey makers.
Viaggio Chef Robbie Felice’s new restaurant in Westwood called Osteria Crescendo has their grand opening on April 9th and is taking reservations through Open Table. They had a soft friends and family opening the other day. Below is a link to their menu. It looks very expensive. Some larger family style steaks made for sharing below. He cures and ages his own meats. Below is a picture of the black angus ribeye from their Instagram page.
Florentine Steak | 135
30 day dry aged local black angus porterhouse
porcini | rosemary potatoes | black truffle mustard
dry aged beef fat bittersweet onion sweet
Tomahawk Reserva Ribeye | 175
60 day dry aged local black angus ribeye
rosemary potatoes | dry aged beef fat sweet and sour chips | dry aged beef fat sauce
That looks like some great meat but 175 for a ribeye is nuts! They dont mention how large it is, about the cut (bone in, no bone, tomahawak,) or where it is from. They say local. Is that a northern NJ cow? Lol
That price is higher than most of the best steakhouses in vegas run by world famous chefs. I would love to see some reviews on this beast!
At that price point I would hope to see the word prime in the description. Black Angus usually means choice. It doesn’t mean it won’t taste good, just an observation.
I agree. For 175 bucks I want to know the ranch, the cows name, the bloodtype, past relationships etc
That pic doesn’t look like a prime grade steak…just my opinion but who knows.
The picture was a random picture from Viaggio’s Instagram page. It’s not necessarily what the $175 60 day dry aged steak in question will look like. It’s still an awful lot of money. It’s supposed to be family style which can feed up to 4 people.
Ah I see. Thanks for clarifying. I just think at 175 bucks I need to know what I’m getting into
Maybe the servers elaborate on the dish when they take your order. If it feeds four that should be a beast of a ribeye in the 60oz range. Depending on the cattle, you’re probably looking at about 65oz or so for the biggest tomahawk steaks. I’d expect this to be 60oz for that price. If I hear good things I’m not against spending the money but I just need to know more. You’re making me hungry Eli! (And yes I would split this with someone)