Wurst bar jersey city license#

In 2017, Corgi Distillery - the first spirits operation in Hudson County- opened in Jersey City’s Bergen-Lafayette neighborhood, located a mile from the Grove Street PATH station. Or go for Diwald’s juicy but rustic Zweigelt from the Wagram region of Austria.

The bar staff might describe the Montuni Frizzante by Il Folicello as an excellent alternative to Lambrusco - light, spicy, effervescent, and exactly what you’d want to drink when facing a plate of cheese during happy hour. The Barossa Valley is represented with a 2018 Sands Grenache by Dave Geyer that’s floral, bright, and pairs exceptionally well with the kitchen’s addictive grilled prawns drizzled with Nam Jim sauce.Īt PS Wine Bar, a lively underground hangout where rowdy guests mill around balancing delicate stemware, you’ll find natural European producers at accessible price tags. There’s also a section devoted to Australia, where one of the owners is from, especially Adelaide Hills, with standouts like the Slint Chardonnay by Ochota Barrels, a cult favorite due to its textural depth and long, elegant finish. The former is a beautifully appointed, Australian-inspired restaurant with a robust wine menu covering everything from a Pet-Nat from the Finger Lakes’ Bloomer Creek to a Greek orange wine. Two of the city’s most talked-about wine destinations, Frankie and PS Wine Bar, focus on the natural. Over at Madame Claude Bis, you can have your fill of a variety of French vins, including an unexpected sparkling Cabernet Franc from the Loire Valley’s Château de Minière or Domaine Cottebrune’s Les Moulins Blanc, a blend of Roussanne, Grenache Blanc, and Vermentino. Chef Dan Richer’s renowned pizzas at Razza are complemented with a curated selection of Italian whites and reds, like a Chardonnay from Friuli or Piedmont Barbera.

Wurst bar jersey city license#

Credit: /Archerbar WINEĮvery restaurant with a liquor license serves wine, and, of course, some lists are more specialized than others. Try the in-house Wurst Cider, a dry, sparkling made from four different apples made in collaboration with the Finger Lakes’ South Hill Ciders. Now, it’s become one of the state’s most exciting destinations for the stuff, which has made it a great partner for many of the country’s (and the world’s) top producers, who recognize the bar’s stature by sending it kegs you might not be able to find anywhere else. The beers on offer take you all over the world - from Czech lagers and Jersey lambics to German kolsch - and the selection of cider has grown considerably since Wurstbar opened in 2016 with just 12. The beer selection includes your solid IPAs and lagers to more adventurous finds like the winter-ready Southern Tier Choklat stout and Hollows & Fentimans’ ginger beer.Īt three-year-old Wurstbar, a smorgasbord of sausages (from duck to kielbasa), poutines, and burgers accompany an equally varied and oft-changing inventory of beers, ciders (there are over 40), and beer distillates. In the Heights neighborhood, which runs along the eastern edge of the city, Fox & Crow has gained popularity for its calendar of live music (from rock to bluegrass) and its dynamic drinks menu. GoodbIPA: Four My Homie, now in its fourth iteration, is a properly bitter brew with floral and citrus notes. (It’s the only brewery in town.) When it opened, a lot of buzz orbited around its gluten-free beers, including a signature pour that has evolved over time. These days, beer lovers have much more at their fingertips, including Departed Soles, a brewery in the Powerhouse Arts District launched by Brian Kulbacki in 2014.