The Story of the Chick'n Shack sandwich and the Three Cru Beaujolais

Beaujolais is perhaps the most versatile wine to accompany almost all foods. Probably not good with a caramel stout brownie sundae float, but I have not tried it. However, in Lyon, a town that celebrates food, Beaujolais is served with virtually everything. A salad with warm chicken livers in a mustard vinaigrette? Check. A spinach salad with lardons and warm vinaigrette made with the bacon fat. Cool bottle of Beaujolais--yes! Salmon? Very nice with Fleurie. A roast chicken and Regnie? Yes please. Steak and fries: Morgon. Blood sausage and Chiroubles? Why not.
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Burgers and Chinon in the Neighborhood

Flatiron Wines is surrounded by some of the finest restaurants in the United States, indeed - some of the best on the world.  It is true - in New York you can get whatever you want.

Sometimes though, you just want something simple and pleasing. I have discovered that Chinon and Cheeseburgers are about as satisfying as can be. A neighborhood insider tip - If you go to Shake Shack at 4:30 or 5 there is NO ONE IN LINE!  A little knowledge  is a dangerous thing...

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Muscadet: as at home with the yardbird as with the oyster

Muscadet: as at home with the yardbird as with the oyster

Let’s talk about fried chicken.  It is a perfect food (when made correctly, of course): the tender, moist interior and the crunchy, salty, skin do that magic contrast act that gets our tastebuds out of bed in the morning.  And cooking the bird in breaded pieces rather than whole improves upon nature with respect to the crunch/meat ratio.
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