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Sixpoint Brewery Celebrates 20 Years With a Manhattan Taproom

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About to celebrate its 20th anniversary, Sixpoint Brewery, the highly regarded brewer based in Red Hook, Brooklyn, is opening a spacious 7,500-square-foot taproom in Lower Manhattan, in the Brookfield Place complex. It will offer an array of beers, including the new hazy Resin Double IPA and a rotating selection of sour beers. Beer-friendly food — as well as the complete bar lineup — will be available during the Happy Hour Sneak Peek period from Friday through Jan. 21 (4 to 9 p.m. weekdays, noon to 9 p.m. on Saturdays, and noon to 7 p.m. on Sundays). The full food menu, including appetizers, burgers and salads, will make its debut at the opening on Jan. 22 with the hours expanded from 11:30 a.m. to 10 p.m. daily, except on Sundays, when the doors close at 8 p.m. In spring, a 3,000-square-foot outdoor beer garden will be added.

Brookfield Place, 200 Liberty Street (West Street), 646-719-1009, sixpoint.com.

The name is generic, so much so that it shows up in other cities. New York has iterations of it, like Brooklyn Burgers & Beer and Black Tap Craft Burgers & Beer. Here, the Black Angus burgers are modest, four ounces ($15), with doubles as an option. What distinguishes this spot just added to the string of places, owned along West Fourth Street by Pepe’s Restaurant Group, is that it offers an international roster of burgers: Greek with feta, French onion with Gruyère, Iberico with Manchego and Serrano ham, and Mexican with queso fresco and poblano peppers. You can also create your own from a catalog of toppings, piling on some Brie with jalapeños and mustard sauce if you like. The burgers come on brioche rolls; chicken cutlets and Impossible burgers are other options. Beers are canned, bottled and on draft, and canned wines and soft drinks are offered.

170 West Fourth Street (Jones Street), burgersandbeersnyc.com.

After many months of renovations and setbacks, this Peruvian restaurant, well established in the Essex Market, now has a full-service restaurant in the East Village. Anticuchos, ceviches, causas, rotisserie chicken, papas rellenas, chaufas and saltados, key players on the Peruvian table, are all represented in various iterations.

57 First Avenue (Third Street), 917-675-6115, doncevicheny.com.

Manresa, David Kinch’s restaurant in Los Gatos, California, earned three Michelin stars, and closed in 2022. It has now become this revolving showcase for top chefs. Led by Mr. Kinch, whose official title is now culinary ambassador for Ritual at Manresa, the restaurant will be open for three weeks each month, nightly except Mondays and Tuesdays, for 48 guests, $450 to $560 for food per person; drinks, tax and tip are extra. Starting Jan. 17, the chef will be Ángel León from Aponiente in El Puerto de Santa María, Spain. Succeeding chefs starting in March include Junghyun Park of Atomix in New York, Julien Royer from Odette in Singapore, Isaac McHale of The Clove Club in London, Paul Liebrandt from New York, and Arnaud Faye of Château de la Chèvre d’Or in Èze, France. Ritual was founded and is run by Juan and Luis Caviglia, entrepreneurial brothers from Uruguay who most recently have been arranging for top chefs to cook in private venues. Membership, which provides early and more complete access to reservations along with other perks, is $190 a month; the cost of dinners is additional.

ritualatmanresa.com.

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