The history behind our 60 year old sourdough starter.
“If cozy and quaint is what you’re looking for, Vinegar Hill House should get your reservation. The menu features chicken liver mousse, spinach & ricotta manicotti, and a tri-tip steak with bearnaise sauce. Rich, hearty food makes these down-home dishes incredibly satisfying”.
“The pancake at Vinegar Hill House nails it on every count. It’s served as a single unit that fills up an entire plate (though there are two sizes of it, and two correspondingly sized plates). It’s made with sourdough (from a decades-old starter) that gives it a subtle and pleasant tang, offset perfectly by a thin layer of sweet, sliced cooked pear. Best of all, it comes topped with a knob of creamy salted butter, pressed into a little dimple in the dough, and it’s already maple-syruped, positively soaked in it. It’s probably too much, but it tastes just right.”
We’re featured in Japan’s &Premium Magazine’s New York guide.
“Is the Red Wattle America’s tastiest heritage breed?”
“The hunt for a greener grape leads to Beaujolais, where ‘natural wine’ is nothing nouveau”.
Written by Wine Director Bill Fitch, Fall 2010
- Above Magazine
“Temperatures are dropping so why not spend the weekend indoors with this tender herb-roasted pork loin with flavorful salsa romesco? The brainchild of chef Michael Poiarkoff of the cozy Brooklyn-based eatery Vinegar Hill House, the rich dish will make you want to cozy up, stat. (Note: the dish requires preparation one day in advance, so consider making this a full weekend project. Trust us, it’s worth the effort for the heavenly aroma of tarragon, mint, and thyme wafting through your kitchen alone.)
Poiarkoff recently whipped up this gem at Local Fare BKLYN, a gastronomic event hosted on October 5 by Building on Brooklyn, a foundation that provides venues for local artists and artisans to create, exhibit, and engage with the community.”
“Europe’s Mediterranean islands… conjure the sun baked, craggy-rock glamour of an Antonioni film. But the sunny setting also produces memorable wines – and a new wave of imports from these outposts proves the wines can stand on their own merits, providing distinctive character and good value, and serving as go-to matches for the no-fuss outdoor fare of high summer. ‘For me, it’s the most exciting thing in the wine world right now,’ says Bill Fitch [Wine Director at Vinegar Hill House]“.
“From Paris to Tokyo to Copenhagen to Brooklyn, wines made with little to no chemical intervention—so-called natural wines—are the toast of the cognoscenti.”