Of the 16 or 17 varieties typically available, Wassail's cider offerings focus mostly on dry and complex styles (read: less sweet), though they will always have at least one sweet cider, too. Read more.
Steven Baird opened Cardiff to showcase "traditional" cider varieties that focus on "terroir and sustainable practices." Over 20 different ciders are available at any one time with a handful on tap. Read more.
Try the NYC-made (with Hudson County apples) Descendent Succession semi-dry, sparkling cider or the Citizen Rosé from Vermont, which adds blueberries to the apples and ferments them together. Read more.
The ciders at Huertas are mostly sharp or semi-dry and from Spain, though they also feature bottles from the well-known and loved upstate New York cidery Aaron Burr. Read more.
Most of the cider options hail from the New England region, in keeping with the restaurant's longstanding farm-to-table ethos, but there are also options from France, Spain and Switzerland. Read more.
The most popular cider at Hearth is Doc's Draft, an off-dry, sweeter-style cider than most ambitious producers and aficionados are promoting. Read more.
The cider list includes a sparkling cider from Eden Specialty Ciders in Vermont, a limited-edition Aaron Burr cider called "Malus Baccata," and a still and dry bottle from South Hill Cider in Ithaca. Read more.
Of course, ciders from New York dominate, and there are a couple from Washington, but there is also a 750ml bottle made with honey and hops from MillStone Cellars in Monkton, Maryland. Read more.
The first organizational meeting of what was to become NYC Cider Week took place in the back room at Jimmy's. The menu includes dry and semi-dry ciders from NY, VT and NH, among other places. Read more.
