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. En savoir plus .
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. En savoir plus .
The lengthy menu includes ice cider from Eden Specialty Ciders in Vermont, a vintage cider from Heck's in Great Britain (since 1841) and a pear cider from Art & Science in Oregon. En savoir plus .
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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
The most popular cider at Hearth is Doc's Draft, an off-dry, sweeter-style cider than most ambitious producers and aficionados are promoting. En savoir plus .
The menu features both dry and off-dry ciders from New York and Vermont and the restaurant also hosts special cider diners where local producers pair ciders with dishes. En savoir plus .
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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
