It's almost become a badge of honor among restauranteurs, to have Six Point Ales make you an exclusive brew.
Joining that select circle, which including Frankies Sputino and Bark, is John Dory, the April Bloomfield-Ken Friedman fish restaurant that reopens this week. It's called Six Point Oyster Stout. Oyster stout is stout filtered through oyster shells. I got an early taste of it at the Eater Awards on Monday. It's incredibly dry, with a great, almost metallic aftertaste, and I could see it going splendidly with oysters.
Sasha Petraske is doing the cocktail list and he's paring the drinks with food (not a trend I support, unless you like to get smashed before the entree comes).
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