Pumpkin frozen Give a Sip | Refinery Rooftop

Best Products Features Refinery Rooftop In Things To Eat, Drink, And Do In New York City This Weekend

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SIP ON REFINERY ROOFTOP’S NEW BOOZY PUMPKIN SPICE FROZEN LATTE 

(until 10/31)

Often times, when you heard “pumpkin spice,” it’s associated with a hot drink or warm dessert. Refinery Rooftop is going against that with the release of their Pumpkin Spice Frozen Latte. But that’s not all! The drink it made with vodka, Mr. Black espresso liqueur, Baileys, and homemade pumpkin spice syrup. We know, we’re freaking out too. The slushie-like drink is $17, and proceeds from each sold will be donated to Team Rubicon to benefit disaster response. Not only are you getting a buzz from a tasty drink, you’re also helping others. Sounds like a win-win to us! Grab one now through Halloween
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Pasta twirl at The Wilson

Eater NY Features The Wilson In NYC Restaurant Openings

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Chelsea: A restaurant serving seafoody American food opened in Chelsea with an all-day menu. Called the Wilson, it’s decorated with portraits of famous Wilsons, including the volleyball from Castaway and actor brothers Luke and Owen Wilson. 132 West 27th St., between Sixth and Seventh avenues

 

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Overhead food shot | The Wilson

Bloomberg Features The Wilson In Their Weekly Newsletter

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The Wilson (Chelsea; opens Oct. 3)
* 198-seat New American restaurant at INNSIDE by Meliá New York
from In Good Company Hospitality, whose other spots include Park
Avenue Tavern and Trademark Taste + Grind
* Executive Chef Jeff Haskell will serve an all-day menu with
brunch launching next month
* Starters: Merguez lamb meatballs with golden raisin pesto and
yogurt; grilled octopus with honey mustard, butternut squash,
and bacon; avocado fries with gochujang aioli and furikake
* Entrees: Blue crab carbonara with spaghetti, guanciale,
Calabrian chiles, and basil crumbs; falafel waffle with spicy
chickpeas, roasted vegetables, and herbed labneh; sea scallops
with nduja vinaigrette and broken potatoes
* Drinks menu from Erik Delanoy, of Otis and The VNYL, features
16 cocktails, including a “Castaway Mule” with Absolut Elyx,
ginger, thai chili, thai basil, coconut, lemon, and seltzer
* Has a giant moss mural that covers the two-story wall while
portraits of famous Wilsons (Owen, Luke, the volleyball from
Cast Away) decorate another wall
* Has upstairs cocktail bar that overlooks the dining room
* 132 W. 27th Street between Sixth and Seventh Avenue;
212-529-2671; www.thewilsonnyc.com

Fish sandwich, The Wilson

New York Times Features The Wilson In Off the Menu

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The semi-underground space with a soaring atrium that once housed Impero Caffè, a Scott Conant restaurant, has been turned into this all-day cafe with an emphasis on seafood. Crispy oyster sliders and spaghetti carbonara with blue crab are highlights. (Wednesday)

Innside by Meliá New York, 132 West 27th Street, 212-529-2671, thewilsonnyc.com.

 

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Bar in The Boogie Room

Uproxx Features In Good Company Hospitality In Bartenders Tell Us The Best Beers To Bring To Your Next Tailgate

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Will Benedetto, cocktail curator at In Good Company Hospitality in New York City

“I just like to have ample quantities of Mexican beer at a tailgate. Tecate, Modelo, Pacifico, and Sol are all great choices. They’re relatively light but still full of flavor so they are great to session and they pair comfortably with any of your favorite tailgate foods.”

 

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Uproxx Features Mondrian Terrace In Bartenders Tell Us The Best Beers To Bring To Your Next Tailgate

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Spencer Elliot, head bartender at Mondrian Terrace in New York City

“Tailgates to me are the communal part of football. With that community, I like to bring beer everyone can enjoy. I’ll bring a Narraganset lager, with its light and easy body and crisp finish. It’s a nice change of pace from the normal tailgate lineup without getting too nerdy.”

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Times Square Chronicle Features In Good Company Hospitality In Beer and Bacon Classic

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Winners included: Best Savory – Clinton Hall, Best Sweet – Sweet Chili, and Best Overall – BarBacon. Other fun booths included Collective Arts Brewing Limited for their arty beer cans, In Good Company for their heartfelt chowder, Ardrii’s Kitchen for friendly staff smiles and The Nugget Spot for scrumptious nuggets.

 

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Uproxx Features In Good Company Hospitality In Bartenders Tell Us Their Favorite Oktoberfest Beers

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Will Benedetto, cocktail curator at In Good Company Hospitality in New York City

“In the States, we don’t have anywhere near the Oktoberfest celebration that you find in Munich. I would argue that our version of Oktoberfest is football! A fall sport that rings in the flavors, clothing, and spirit for fall. So my choice for an Oktoberfest season beer would be Gerst from the Yazoo brewery in Nashville, Tennessee. Gerst to me tastes like fall.”

 

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The Vivant Features In Good Company Hospitality In Breaking the Martini Myths

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Will shared his own thoughts on the martinis that are served at all of In Good Company’s absolutely fabulous New York City venues, including the Park Avenue Tavern, which simply oozes New York when you walk in the door. “The Martini is perhaps the most personal drink that exists.  Sure it may seem simple. To put it concisely, a Martini is essentially just chilled booze with a few accents.  It’s a bare yet elegant cocktail finding elegance in simplicity.

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Manhattan Digest Features Refinery Rooftop In Refinery Rooftop’s Endless Summer Soirée Finishes the Season in Style

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Refinery Rooftop, located in the Refinery Hotel, was the perfect way to spend last Sunday! It wasn’t too hot or too humid. Perfect weather to indulge on a lazy day.

Part of their first ever annual “Endless Summer” event, Refinery hosted a wonderful BBQ spread brought to you by Swingbelly’s BBQ and beer by Montauk Beer. The BBQ included a whole hog! The Jew in me recoiled, but the foodie in me squealed in delight and I decided to dig right in!

Not only was Swingbelly’s BBQ mouthwatering, the beer crisp and cold, but the view and ambiance just made me realize how damn lucky I am to live in NYC.–

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