B i e r o c I n a borough that boasts the city’s most popular beer gardens, Long Island City had seemed to be missing out on the draft scene—at least when it comes to spaces devoted solely to the art of the tap. Bierocracy opened this past November as LIC’s fresh take on a Central European-style beer hall, featuring 200 seats, as well as a 48-seat bar. The 4,000-square-foot venue features a lovingly edited list of draft and bottled beers. One of the main draws, however, is the selection of beer-friendly foods. As Bierocracy recently extended its hours and menu to include brunch, BORO decided to drop by and check it out. We grabbed a seat at a communal table, ordered a few cocktails, and then dove into the menu. As most plates are enjoyed family style, be aware that individual orders will be delivered as they are ready. A meal at any beer hall must commence with a basket of warm Bavarian pretzels and spicy beer mustard. A homemade biscuit topped with brisket and crowned with a poached egg arrives in a savory pool of redeye gravy. Smoked salmon is added to a BLT, and French toast stuffed with mascarpone is accompanied with bourbonkissed syrup. A luscious piece of quiche came studded with pork belly and golden cheddar. But the lobster Benedict was the dish that stole the show, perched on a toasted English muffin and blanketed Biscuits and gravy Smoked salmon BLT French toast Bacon makes every brunch better 22 I BOROMAG.COM I january 2016 FOOD & DRINK
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