“Wow.” That’s all I can say about my visit to B. United and OEC brewing this past weekend. Going from one industrial park brewery after another after another, most breweries start to look the same, even with the nicest transformation of their tasting room. B. United and OEC’s space is something truly different, and they’re going way, WAY above and beyond to bring some really unique beers and methods of brewing and fermentation to the Northeast.
Just wanted to give a quick shoutout to my homies at Peck’s Arcade for putting together this impromptu tasting for my birthday last week. I showed up unannounced to sneak in a quick solo bite before meeting up for the debauchery that would ensue later at Rare Form, The Shop, and The Ruck. Chef Nick and his kitchen staff killed it as always. (Sadly I only had my phone with me so these pics will have to do.) Thank you, everyone!
Well, I’ve been neglecting the blog a bit lately but that doesn’t mean I haven’t been out there checking new things out. I may switch up the format of the homepage here to focus less on new posts and more on recommendations of my favorite regional spots, but that will take a little bit. In the meantime I’m going to play catch up on some visits with some short posts, some new, some you may have seen on Facebook.
I’ve been waiting for the perfect amount of cloud coverage on blue skies to take this photo for a while now. This is obviously not without its flaws, but likely the best I’ll do without a tripod. Check out the 360 degree interactive Photo Sphere view here, if you’re on a desktop or have the Google+ app installed on your mobile device.
With the recent announcement of the Troy Planning Board giving the go ahead, I figure today is a good day to share these pics with you guys. If you haven’t yet heard, there’s a new butcher shop opening up on River St. in Troy called Sentinel Butchery. Emily Petersen’s plan is to bring whole animal butchery to the Capital Region, sourcing meat from local farms and slaughterhouses whenever possible. She’ll be offering cuts of pork, beef, and chicken, along with sandwiches, charcuterie, and other retail items. I lucked out and was able to tag along on one of her farm visits last week, and it just happened to be one that specializes in Wagyu cattle, Mangalitsa and Berkshire hogs, and lamb, along with a USDA slaughterhouse.
A brief warning about today’s post. This will be a little different than what I usually write about here. This post is going to be extremely photo and text heavy (and y’all know I’m a terrible writer) and the photos on the kill floor are going to be graphic. I don’t think I have too many vegetarian or vegan followers, but if there are any of you out there this post may not be for you.
While heading to Savor in DC this weekend, I found myself looking for a quick place for lunch on the way down. Hitting Philly around 4 hours into the trip, it’s usually an easy stop, with grabbing a cheesesteak from Tony Luke’s being my go to move and getting right back on the road. But I asked friends on The Facebook where they recommended and I was met with an almost universal response: the Roast Pork from DiNic’s (followed by beer at Tired Hands).
Quick post today. Catch Chef Dimitrios shucking some clams and oysters Friday nights this summer at the new raw bar on the patio of The City Beer Hall. The menu will be rotating to keep things fresh, with two different types of oysters, scrimp cocktail, clams and a little something else at the chef’s whim, from crudo to soft shell crabs to whatever else he can get his hands on. I stopped by with some friends last Friday for a quick bite: