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The menu at the now-open Big aLICe Brewing Co. features exclusives to Industry City — try the Biere de Fierté, a lemongrass Belgian Tripel aged in white wine barrels, or the rum barrel-aged “A Ship in Harbour” — although longtime fans can still find their crafty favorites.
And you can feel good about yourself as you drink, as the Big aLICe founders craft beer with locally sourced ingredients as a licensed New York State Farm Brewery. In fact, the dedication to doing “what’s best for the environment” is written into their operating agreement — “to our own detriment, if necessary,” co-owner Kyle Hurst says.
TKK Fried Chicken, in a partnership with city-based Kung Fu Tea, opened its first U.S. outpost near Madison Square Park in the fall, adding its fried chicken and kwa kwa bao (balls of fried chicken skin wrapped around sticky rice, mushrooms and pork) to our gastronomic options.
And TKK isn’t the only international chain hoping to break stateside — and finding NYC a fitting portal. A sampling of local expansions over the past two years includes German’s Soup (Guyana), Ikinari Steak (Japan) and Bourke Street Bakery (Australia); just in January, Ole & Steen brought its Danish baked goods closer to (our) home.
Why New York? “Why not New York,” Tony Chan, general manager of East Village dim sum restaurant Tim Ho Wan (Hong Kong) says.
“If you can make it in New York, you can make it anywhere.”