Pub crawls can be fun and all, but let’s be honest—one bar’s pint of Captain Lawrence Liquid Gold is pretty tough to distinguish from the next. So if you’re really looking to divide and conquer the drinking and dining establishments in one particular area, you’d be well served by joining Bon Appetit’s Greenpoint Grub Crawl on June 21st. Sure, the $149 tickets sound steep, but just think of how much you’d pay on a single entrée and cocktail in North Brooklyn nowadays, let alone a specially curated spread (plus music and entertainment) at five different Greenpoint mainstays!
So here’s what you can expect from the upcoming moveable feast, from an old fashioned crab boil at Manhattan Inn to an intense rabbit butchering demo at Glasserie.
11:30 a.m. kick-off at Coco 66
Start the afternoon with brunch at this sleek, recently revitalized bistro, featuring a DIY Bloody Mary Bar, ham and cheese bread pudding, and a live funk jazz band.
Baked Eggs with Chorizo and Spicy Tomato
Quinoa Porridge with Walnuts and Almond Milk
Ham and Cheese Bread Pudding with Gruyere Béchamel
Banana Bread with Salty Date Butter
DIY Bloody Mary Bar
Cara Cara Mimosa (created just for the Bon Appétit Grub Crawl)
Franklin Avenue’s beer geek haven is inviting in a host of purveyors just for the crawl, serving savory Tuck Shop pies, oysters on the half shell, and lobsters rolls from right off the Red Hook Lobster Pound truck.
Fishers Island Oysters via Open Oyster NYC
Tuck Shop Mini Savory Pies and Rolls with Feta
Lobster Rolls from Red Hook Lobster Pound
Special Grub Crawl Beer & Wine Pairings
Meet bar master Matt Fogarty on the spacious back patio, who’ll shake up a brand new cocktail exclusive to Grub Crawl. Afterwards, chef Tim Meyers will butcher a whole rabbit before your very eyes, and serve Glasserie’s famous rabbit liver mousse, along with several other family-style favorites.
Rabbit Liver Mousse
Syrian Geese & Beets
Swiss Chard & Kashkaval Pastries
Lamb & Tomato Pies
Tahini Labneh Feta & Assortment of House Breads
Signature Grub Crawl Cocktail and house wine
The day before the Grub Crawl, Chef Felipe will travel to Maryland to fill his truck with local beers and bushels of blue crabs, for a down-and-dirty crab boil. Chefs and servers will give guests an informal tutorial on how to break down the tasty crustaceans, while live piano music plays in the background.
Maryland Steamed Crabs
Southern Style Potato Salad with Creole Mustard, Hard Boiled Eggs and a Scallion Aioli
Steamed Kielbasa Sausage
Steamed Corn & Potatoes with Old Bay Seasoning
Kale Salad with Radishes and Spring Onion Vinaigrette
Two signature cocktails and Maryland beer
Owner Nick Padilla and supplier Annie Novak from the Eagle Street Rooftop farm will showcase Alameda’s emphasis on local produce and vegetables, by explaining how they work from seed to table.
Radishes with Saxelby’s Pearl Goat Cheese, Farro & Cucumber Salad, and Local Maple Syrup
Pimento Cheese Fries with Bacon
Country Pate with Baguette and Spring Greens
Draft beer and the “Why Wait” cocktail, a rum-based libation made with sage from Eagle Street
For more information and tickets, visit: bagrubcrawl.com