I'm very excited to have my review of Earl's Beer and Cheese, the new bar that opened on Park Ave between 97th and 98th aves, in the latest issue of New York Press.
If you haven't been to Earl's yet, perhaps this preview of the piece will entice you:
If the allure of microbrews and the 1970s basement vibe isn't enough to draw you uptown, perhaps the seasonal pickle plate ($6) and selection of local cheeses ($9-$15)—what Earl's humbly calls "bar food"—will. Cescari and co-owner Adam Clark originally thought they'd serve only cheese-focused bar food, but when they gave free reign over the menu to chef Corey Cova, who recently spent time in Momofuku Ssam Bar, the menu was upgraded. Cova is constantly trying out new dishes, but one semi-regular standout is the Beer-Cheese ($6). Inspired by a dish Cova had in a beer hall in Prague, it's a basket of toast with raw garlic to rub over it, served with a spicy cheddar and cream ale sauce. Another standout is the grilled cheese with cheddar, kimchi, pork belly and a fried egg ($8).
Earl's Beer and Cheese
1259 Park Ave
(between E. 97th & E. 98th sts.)