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The menu features boozy CBD
beverages, with names like Bakin' &
Eggs, a combination of Lillet Blanc,
Pineau des Charentes, blood orange
bitters, egg white and crispy bacon,
and Stoney Negroni, made with Cocchi
Americano, Tio Pepe dry sherry,
Floc de Gascogne and Angostura
bitters. There are also cocktails available
without CBD, like the eponymous
Adriaen Block that combines Cocchi
Americano, Madeira, allspice bitters
and bay leaf.
Those interested in non-alcoholic
CBD drinks can sip on Garden & Tonic,
a drink made with Seedlip Garden, Indian
Tonic and fresh peas, and a blackberry
shrub, basil and egg white concoction
called Blackberry-Basil Sour.
In addition, the restaurant offers
up a menu of tasty morsels,
which they've appropriately named
"munchies." Guests can order plates
of thick-cut Nueske’s Bacon, hand-cut
steak tartare, cheese and charcuterie
boards, as well as Faroe Island wild
salmon, a burger and three cuts of
steak. An optional CBD sauce is available
upon request.
Vegetarians can enjoy dishes like Vinetta,
a Transylvanian eggplant spread
with pita bread and the famous Beyond
Burger, a meatless patty served
with caramelized onions, plum tomato
jam and feta on naan with fries.
For dessert, try the molten chocolate
cake or key lime pie topped with CBDinfused
whipped cream.
Zsolt “George” Csonka, the restaurant's
owner, worked for The ONE
Group in New York City and Las Vegas
before opening the Astoria restaurant.
He started becoming interested
in health and wellness trends, including
CBD (cannabidiol) which is a legal
THC-free product made from hemp.
The owner was fascinated with the
benefits of CBD, which reportedly aids
with alleviating anxiety, pain and inflammation
with no psychoactive side
effects or “high” feelings.
His focus on health and wellness
led the restaurateur to open Adriaen
Block, named for the 17th Century
Dutch explorer who navigated Hell
Gate connecting the East River and
Long Island Sound.
For more information on Adriaen
Block visit adriaenblocknyc.com or
@adriaen.block.nyc on Instagram.
Photos by Lily Brown
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