The TQK menu is changing with the seasons, and it's promising to be a colorful time.
Brussels sprouts are coming back (woohoo!), we're going to try out a new pasta (Butternut Squash Agnolotti), and an okonomiyaki is making its way to the menu.
We also made a "PB&J" bread pudding with house-made spiced Concord grape jam and hazelnut butter. It has to be eaten to be believed.
Bundle up, and get cozy with us.
It's the time of year we wait so eagerly for, and the opportunity to beef up our already sizable cider menu.
Celebrate this wondrous beverage with us all week long!
In addition to a cider tap-takeover from 10/24-11/02, we'll be participating at the Union Square Cider Week Market, launching NYC's first urban cidery, two nights of a cider dinner, and a freaky, funky Spanish sidra event on Halloween.
Read about all these shenanigans here.