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Hog Pit NYC 1 American Barbecue Southern Flatiron Tenderloin

Hog Pit NYC offers a little piece of the South in one of the least southern cities in the country. With its rich, home style cooking, where "fried" is the operative word on the menu, the Hog Pit is a great place to hang out, drink a beer or two, and share some inexpensive and greasy meat. The atmosphere is fun and eclectic. The sense of humor and lively atmosphere are sure to make for an entertaining night with some good, finger-licking food.

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Hog Pit NYC 1 American Barbecue Southern Flatiron Tenderloin
Hog Pit NYC 2 American Barbecue Southern Flatiron Tenderloin
Hog Pit NYC 3 American Barbecue Southern Flatiron Tenderloin
Hog Pit NYC 4 American Barbecue Southern Flatiron Tenderloin
Hog Pit NYC 5 American Barbecue Southern Flatiron Tenderloin
Hog Pit NYC 6 American Barbecue Southern Flatiron Tenderloin

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Birreria

As of March 2022, Eataly's rooftop bar Birreria has been turned into the pop-up SERRA. The rooftop of Eataly changes its concept each season. In 2016, for example, the sky-high spot transitioned from the beer-centric Birreria to a sea-side-themed rooftop bar called Sabbia. Each reincarnation of the bar is equally impressive, which comes as no surprise after visiting Eataly downstairs. Birreria was a sky-high brewery where Fred Avila, the head brewer, created beer in-house for three or four days out of every week. I had the pleasure of sitting down with Fred and talking to him about his experience brewing above Eataly’s impressive food palace. Fred has been working for Eataly since 2011, but he started home-brewing in 2007. He has become a master at blending different flavors together and was proud to tell me about Birreria’s two seasonal beers. Vera is a summery beer with hints of lavender and blood orange, whereas the Wanda is a dark, mild beer for the fall and winter, with a lightly roasted flavor. Fred is very attuned to the weather when he drinks beer. When I asked if he has a favorite, he said that it changes with the seasons and the forecast, though he did admit, “I love to drink Oktoberfest beers. ” He featured obscure sours and saisons (pale ales specifically brewed for warm weather) in the summertime and interesting stouts in the fall. “People used to just drink IPAs or Pilsners, ” he explained to me. It is clear that working in the beer world has become considerably more exciting. Birreria collaborated with a collection of external breweries, including Dogfish Head, a microbrewery based out of Delaware. Because Birreria was part of Eataly, the list of collaborators also included two Italian companies, Birra del Borgo and Baladin. The founder of Baladin, Teo Musso, is considered the “godfather of the Italian brewing movement, ” Fred informed me. He also let me know that he always liked to have one or two New York beers available. The food menu was no less impressive, especially since it was made entirely using produce from downstairs. Unlike other parts of Eataly, however, Birreria often strayed from Italian cuisine. For example, Fred told me about a mozzarella-stuffed quail, which sounds more Northern European than Italian. Everything on the menu was designed to pair well with the bar’s unique selection of beers, creating a perfect culinary balance. I visited Sabbia shortly after it opened in 2016. It was like a taste of the tropical seaside in the middle of Manhattan: Imagine listening to the Beach Boys and sipping on one of their signature summer cocktails while lounging on a beach chair in the cabanas. The menu is filled with seafood specials that continue the seaside resort theme. It is the perfect summer spot for those who cannot leave town, and there is a retractable roof for rainy nights.

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Crompton Ale House

The Crompton Ale House is the perfect example of a bar that has embraced its surroundings. Right in the middle of the fashion district, the bar is named for Samuel Crompton, the man who invented the sewing machine. The spacious bar is decorated with bobbins and gears to make it seem like visitors are socializing inside a giant sewing machine. Jimmy, one of the owners of the bar, explained that he and his partners brought in a designer to create the unique atmosphere. “We even had threads up on the spools, ” he said, pointing at the wall ornaments, “But they were gathering dust – perhaps we’ll put them back up for Halloween. ”I was speaking with him only a short time after the bar had opened in 2015. Jimmy, who also owns the bars O’Donoghue’s and Genesis, was not quite sure what the bar would become, but he was already excited by the crowds that had arrived. He sees the area as an up-and-coming neighborhood, and has been delighted to meet a lot of locals, which is a change from the tourist-heavy crowds that he experiences in Times Square. With a happy hour from 4pm-7pm on weekdays, the bar draws in a solid after-work crowd. It is not surprising that people are gravitating to the Ale House, with people like Jimmy at the helm. Like many other Irishmen, Jimmy grew up working in a bar. He had his first job filling pints at the age of seventeen. He went on to reminisce how “There were no cocktails – just pints, " but then stated, "It’s changing all the time. ” He told me how at Crompton he is serving local and seasonal beers, in order to keep up with what people are drinking. He was especially proud of the special beer of the house, Crompton Ale, an IPA from upstate New York. According to Jimmy, however, the real reason for the bar’s early success is “the standard of service and the quality of food. ”

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