Brooklyn’s Faccia Brutto Makes Delicious Old World Italian Spirits

The distillery focuses on organic ingredients and classic aesthetics to deliver a quality product

Italian spirits have undergone a renaissance in the US. Though many Italian distillers have sought a Denominazione di origine controllata (D.O.C.) for numerous amaro styles, which would restrict the official category to Italy (like Champagne in France), many spirits producers across the US try their hand at making bitter botanical spirits. There are several distilleries in Brooklyn alone making high-quality fernet, aperitivi, and amari. Faccia …

A Retired New York Department of Sanitation Employee’s Stunning Collection of Treasures

Nelson Molina—a retired New York Department of Sanitation (DSNY) employee—is responsible for one of the NYC’s most eclectic gallery spaces: the top two floors of a 20,000-square-foot active garbage truck garage filled with treasures he found while on the job. Molina collected the discarded objects (posters, toys, vintage electronics, art, memorabilia and more) on his route, which spanned the blocks between 96th and 110th Streets, …

Commending the Conceptual Design of Chef Cedric Vongerichten’s Wayan

The ethos of the restaurant's cocktails and cuisine weave into a Rockwell Group-designed space that we can't wait to revisit

In early February, chef Cedric Vongerichten’s NYC hotspot Wayan hosted an extravaganza for its first anniversary—a milestone that oftentimes ushers in one of the most challenging times for restaurant, after the allure of “brand newness” fizzles out and strength of reputation and seasonal menu changes act as traffic drivers. Wayan easily weathered the transition as many sought out its delectable Indonesian cuisine, prepared with French flair, …