Suggested Food Pairings
We always enjoy pairing our favorite libation with beer friendly foods. Lucky for all of us, there are many exciting food truck and catering options in our neck of the woods, whether Westchester or Fairfield Counties or The Hamptons. Following are just a few local suggestions and food for thought, if you’ll pardon the pun.
Connecticut: Grigg Street Pizza
Our dietary habits were transformed when we met Matt and Jon. Friday nights would never be the same. We knew a party with The Half Pint and Grigg Street would be nothing short of epic.
The Hamptons: King Andrew Cheese
Ever paired beer with cheese? We believe that the two are made for one another. Simply put, they share the same base building blocks (cereal grain), so are ideal natural complements. Intrigued? Consider having both The Top Hops Half Pint and our pals at the King Andrew mobile cheese shop at your next event. Reeve and Jesse are charming and delightful and boy do they know their fromage.
The Hamptons: Rolling in Dough Pizza Truck
Ditto for pizza. Not much better than the delicious brick oven pizza from the Rolling in Dough truck. We've been fans of Owner Matt and his 1943 Pizza in Greenport for many years and loved seeing him take his pies on the road to parties all over The Hamptons. Pair his pies with the right beers and you have a homerun.
The Hamptons: Peeko Oysters
We are huge fans of our pals at Peeko Oysters. Oysters and beer. A match truly born in heaven. Straight out of Little Peconic Bay, Peeko oysters have deep-cupped bottom shells that build incredible flavor. The oysters begin with a gentle punch of freshness and end with a sweet finish. Peeko oysters are always best naked, but a squeeze of lemon always adds an exciting twist! Check out their Shucker and Fisherman Packages. Yummmmmm.
The Hamptons: FYRE AND SALT Catering
We’ve known and appreciated Jonathan Shearman since we first kicked off our weekly dinner ritual at 1943 pizza eight plus years ago. John was always a welcoming presence as he happily cooked in view of all, the burning flames of the oven behind him. We were thrilled to hear that he was going off on his own to pursue his passion for wood-fired cooking using the best ingredients from the sea and farm with careful attention to where these ingredients are sourced, the farmers involved, sustainability and seasonality.