DINING DIARY | WASSAIL / by Brackett Bilodeau

Image courtesy of Bon Appétit

Image courtesy of Bon Appétit

New York's first cider-centric restaurant has arrived. Wassail, named for an old Norse/English term meaning "be well" (also used to bless apple trees in the West Country of England), is a vegetarian's dream with Chef Jose Buenconsejo's modern health-driven veggie and grain-focused menu. Built to highlight the bar program's extensive cider selection and vice versa, Wassail's innovative cuisine has quickly captured the attention of downtown diners with vegetarian, vegan, and gluten free options in a warm, convivial atmosphere. Attaché favorites include crispy layered potatoes with turnips, mustard greens, and gribiche, along with a hearty grain risotto with lava beans, meyer lemon, and fennel. The list of cider-inspired craft cocktails is not to be missed. Contact your Attaché for reservations.