The Industry Makes Potato Skins a Permanent Addition

The Industry has updated its menu for spring and is including my potato skins from their Food Writers menuArt’s Potato Skins are Idaho potatoes topped with Brooklyn Lager and cheddar cheese sauce, bacon bits and crème fraiche. An order is $8 and I of course, highly recommend them. Also appearing on chef Pat Szoke’s spring menu:

  • Salt and Vinegar ChicharronesClams and Sausage, with Linguica sausage, fingerlings, tomato, scallion, shallots and a grilled baguette
  • Sweet Corn Arepas, with mole, asparagus, snap peas, radish, and cotija cheese
  • Mediterranean Salad made with watercress, Napa cabbage, radicchio, arugula, feta, cherry tomatoes, kalamata olives, crispy chickpeas and served with a red wine vinaigrette

Also new for spring are new wines and cocktails. Wines include:

  • Ostatu Rioja Blanco, Spain
  • Chateau De La Vieille Tour, France
  • County Line Pinot Noir, California

New cocktails include:

  • Reed Street, made with Espolón, Aperol, spicy Kumquat Syrup, lemon juice, spiced rim
  • Drunken Monk, made with Buffalo Trace, Yellow Chartreuse, Aperol, lemon juice
  • Mildred Pierce, made with Bluecoat, Aperol, Dry Vermouth, Amaretto

The Industry [Official Site]