In Williamsburg, Huda, a Levantine bistro, stands out with its carefully curated beer list that enhances its menu offerings. Among these offerings is a unique sumac and sour cherry gose from the local Back Home Beer, which complements the kebab karaz’s sour cherries beautifully. A crisp lager with Persian blue salt is also available, providing a refreshing balance to the tangy smoked labne.
The beer scene in New York City is evolving as restaurateurs explore culturally specific brews that reflect global flavors. This trend goes beyond the typical selections found in many restaurants, like Tsingtao in Chinese dining or Singha in Thai establishments. Instead, they are opting for rare or small-batch beers that enhance the experience of the cuisine they serve.
For instance, at Phoenix Palace in Chinatown, diners can enjoy a pilsner infused with green Sichuan peppercorns, which enhances the savory salt and pepper cuttlefish dish. This unique beer comes from Young Master, a Hong Kong brewery recognized as a leader in modern Asian craft beer.
At Chola and Lungi on the Upper East Side, guests can savor pani puri or fish fry alongside cans of Rupee, an Indian American beer brand launched in 2020. Designed to pair with “Indian, spicy, and world” cuisine, Rupee caters to a more varied palate and reflects the cultural fusion present in today’s dining.
Thai beer is also gaining traction in New York, offering new flavors both imported and made locally. At Thai Diner, the signature “Thai Disco” is a novel creation brewed by Connecticut’s Twelve Percent Beer. This spicy, herbaceous lager features lemongrass, pineapple, and red and green Thai bird chiles, providing a modern twist that connects diners to authentic Thai flavors. Chef and co-owner Matt Danzer recalls a previous iteration of the beer that was served at Uncle Boon’s, now rebranded for a new audience.
Meanwhile, Williamsburg’s Kru showcases Bearnana Wit from Thai brand Yodbeer, meant to evoke the taste of sundried bananas, even incorporating banana chips into the American-distributed version. This beer, along with others now available in New York thanks to a new Thai beer distribution initiative, allows restaurants to offer flavors not typically found in U.S. markets. Kru partner Jeff Sivayathorn explains that the flavor of sundried banana is a familiar and beloved taste in Thailand, adding variety to the city’s beer offerings.
Back at Huda, the decision to serve Back Home Beer stemmed from a shared vision of cultural representation. Zahra Tabatabai, the brewery’s founder, creates beers inspired by her grandfather’s traditional brewing practices in Iran. She aims to remind diners that Iranian beer is a time-honored craft, despite its rarity in NYC. Restaurant owner Gehad Hadidi notes that Zahra’s approach mirrors the essence of Huda’s cuisine, informed by his Syrian, Lebanese, and Palestinian heritage.
In Greenpoint, Edy’s Grocer serves the same sumac beer from Back Home alongside Almaza, a popular imported Lebanese beer. Edy Massih, the cafe owner, highlights the connection Almaza has with his nostalgic memories of spending summers in Lebanon with his grandfather. This dual offering illustrates the blend of modern and traditional influences within the drink selections at the cafe.
Beyond beer, the landscape of beverages is diversifying in New York. Emerging Korean restaurants like Sunn’s in Chinatown and Sinsa in the East Village are now sourcing locally made makgeolli, a traditional Korean rice wine. The establishment of the new China Wine Club marks an important milestone as it aims to bring wines from Chinese producers into the city’s diverse market, and Lai Rai on the Lower East Side highlights a Vietnamese rice wine maker, further expanding the variety available to diners.
Some restaurateurs are actively working to cultivate a market for drinks less known to American consumers. Huda is also focusing on arak, an anise-flavored liquor distilled from grapes, which enjoys popularity in the Levant but remains relatively unknown in the U.S. Hadidi’s aspiration is to introduce diners to new flavor profiles and deepen their understanding of culturally rich beverages. Locally sourced, Huda also highlights a Yonkers-distilled version of the Persian spirit, aragh sagi.
At the Unapologetic Foods restaurants, which focus on Indian and Filipino cuisine, chef and partner Chintan Pandya sought to provide beers crafted using local ingredients that seamlessly pair with his dishes. He specifically avoided commercial beers, opting to collaborate with Transmitter Brewing in the Brooklyn Navy Yard to develop a line of exclusive beers. This collaboration includes a basmati rice lager, coconut IPA, and mango saison, all tailored with the Asian diaspora in mind. Pandya emphasizes that while it may be easier to source well-known brands like Stella, creating unique offerings fosters a distinctive dining experience.
As this trend of unique, culturally inspired beers takes root in New York’s dining scene, it signifies the exciting intersection of tradition and innovation, offering patrons a chance to explore both flavors and stories behind their beverages.
image source from：https://ny.eater.com/2025/4/22/24413822/restaurant-beer-trend-global-international-flavors-menu-banana-thai
