Fernet Branca ice-cream sandwich at Pearl & Ash
Fernet root-beer float at Corkbuzz Wine Studio
Liver-and-onions pâté at Miller's Near & Far
Tiramisu at Ribalta Pizzeria
A few years back, Fernet-Branca—once just a dusty digestif for Italian grandpas—developed a cult following in the drinks industry, with bartenders knocking back the Milanese liqueur as a postshift shot. But recently, chefs have also taken a shine to the bitter spirit, which is made of cardamom, rhubarb, and 25 other roots, herbs and flowers.
Two downtown spots plug it into frozen treats: an intensely herbaceous ice-cream sandwich ($6) at Pearl & Ash and the crowning scoop atop the boozy root beer float ($13) at Corkbuzz Wine Studio. Just a few blocks away, at pizza joint Ribalta, chef Pasquale Cozzolino introduced a tiramisu laced with the stuff ($9) in September. Inspired by his Neapolitan grandfather—a devoted fan of the digestif—Cozzolino dunks airy ladyfingers in a fernet-coffee bath, then tops them with fluffy whipped mascarpone.
And it’s not just sweets that are getting an infusion of the aromatic spirit. At Miller’s Near & Far, the chef adds fernet to sautéed shallots and carrots to caramelize the vegetables, before they’re pulverized with chicken livers into a rich, creamy pâté ($10). In another savory spin, Chris Jaeckle will serve pan-roasted Atlantic cod with a fernet-and-mussel nuoto (an acidic white wine jus) at his soon-to-open trattoria, All’onda.
Pinpointing this rise of fernet in the kitchen is an herbal spirits dinner on October 21 at Betony. Chef Bryce Shuman—who drank Fernet-Branca “religiously” while working the line in San Francisco—plans on using it to poach pears for dessert. For those wary of intense liqueur, these dishes are a lighter introduction to the bitter(s) truth.
Empire Steak House – West
For the classic New York steakhouse experience, look no further than Empire Steak House. Start with an hors d'oeuvre like jumbo shrimp cocktail ($21.95), a Maryland crab cake ($18.95) and French onion soup ($8.95). Carnivores might have a hard time deciding on a main course, though—choices include a Kobe burger ($28.95), dry-aged emperor’s steak for two ($129.95) or a twelve-ounce Wagyu steak ($275). Chilean sea bass ($35.95) and spaghetti with lobster ($36.95) might tempt seafood lovers, too. There are plenty of steakhouse sides to go with your meat, like truffled mac and cheese ($15.95), creamed spinach ($10.95) and a jumbo baked potato ($6.95). If you somehow still have room for sweets, the dessert menu is also quite extensive, with treats like apple strudel a la mode ($13.95), chocolate lava cake ($10.95) and creme brulee ($9.95).
Venue says: “USDA Prime Dry–Aged Porterhouse steak, exceptional seafood, and 400 plus wine list, in a beautiful surrounding with exceptional service”