FOR BREAKING NEWS VISIT WWW.QNS.COM JANUARY 23, 2020 • BUZZ • THE QUEENS COURIER 47
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Forest Hills Station House brings creative food and bar scene to neighborhood
BY CARLOTTA
MOHAMED
cmohamed@
schnepsmedia.com
Established in 2013
near the Long Island
Rail Road, the Forest
Hills Station House
is a modern neighborhood
bar that has
been serving locals with a topnotch
variety of artisanal beer,
whiskey, cocktails, and delicious
comfort food.
Voted one of the best bars in
New York City, the gastropub
at 106-11 71st Continental Ave.
serves as a destination hotspot
for both food and booze lovers
who visit the venue to hang
out with friends for a weekend
brunch or dinner.
It mixes modern traditional
architecture with reclaimed
interior walls and tables from a
barn and sturdy high-top tables
and stools that are handcraft ed
from reclaimed wood. Exposed
brick, poured cement fl oors,
butcher shop tiles and low-lit
Edison bulbs encapsulate a chill
atmospheric vibe with a music
selection of garage rock, hiphop,
old-school blues and modern
folk.
Draft beers are listed digitally
on crisp fl at screen televisions,
along with details, and the
ability to “check-in” and write
messages via Twitter. Muted TV
screens allow guests to keep up
with their favorite teams, without
being obtrusive. Specials,
food pairings, and upcoming
events decorate illuminated
chalkboards.
In their mission statement, the
owners — Steve Elkins, Chris
Guidice, Drew Dvorkin and
Mike Elkins — and general manager
Bobby Burns said they’re
focused on what’s current and
fun in the modern restaurant
business.
“Since our opening, we’ve been
seeking to engage our clientele
with hard-to-fi nd, quality beer
and whiskey,” Burns said. “Our
staff has been trained in the
fi ner details of service and we
seek to introduce our clientele
to new beer, whiskeys, food and
cocktails so that they can share
in our passion.”
“Our carefully curated beer
and whiskey menus have
something to suit all tastes,
from high-end bourbons like
Garrison Cowboy and the Van
Winkle line to hard to fi nd
beers like Focal Banger and
Kentucky Breakfast Stout,”
Burns said.
Th e staff at Forest Hills Station
House are well-trained, knowledgeable,
and eager to guide
guests toward a great bourbon,
rye, craft beer or cocktail to
pair with the chef ’s playful take
on traditional pub fare.
Th e pub off ers specially curated
tap takeovers that feature
rare and speciality beers, sometimes
exclusive one-off kegs
that can’t be found anywhere
else. Its menu includes 16-plus
rotating craft taps, 25-plus craft
beer bottles, over 120 whiskey,
seasonal artisanal cocktails and
progressive pub fare.
Special events at the
pub include High Spirit
Wednesdays with craft and
small batch spirits and amari,
poured at a discount so guests
can hone their palate and get
a bargain at the same time.
Every Thursday, the Cocktail
Challenge includes bartenders
who are challenged to craft a
cocktail with a random, unique
weekly ingredient.
Other miscellaneous events
include the pub’s anniversary
party and annual Great Pumpkin
Showdown — a celebration of
Autumn with 16 Craft Pumpkin
Beers on tap, served in carvedout
pumpkins.
The Forest Hills Station House at 106-11 71st Continental Ave., serves as a
destination hotspot for both food and booze lovers.
Aside from its bartenders serving
up a selection of beers, whiskey
and cocktails, the Forest Hills
Station House professionally
trained chef off ers spins on classics
like Street Tacos, Carnitas
Udon, and Moscow Mule Bao
Buns. Additionally, classics like
4-pound racks of smoked ribs,
hearty mac ‘n’ cheese, and lamb
chops with jerk hummus and
fried chickpeas are also served.
The Forest Hills Station House
With over 700 customer
reviews and a four-star rating
on Yelp, Forest Hills Station
House is open daily at noon
and off ers both a regular menu
and a brunch menu (off ered on
Saturday and Sunday). If you’re
planning to visit, it’s 15 minutes
from Manhattan on the LIRR
and is close to the E, F, R and M
subway station at 71st Street and
Continental Avenue.
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