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Flatbread Pizza at 508 Gastrobrewery

A sausagey way to welcome Oktoberfest, with Manahattan-made beer

While New York contains plenty of wurst and imported beer to acknowledge the start of Oktoberfest, there are few spots that brew their own beer around town and even fewer restaurants. At 508 Gastrobrewery, Chris Cuzme produces beer 50 gallons at a time, right in the restaurant’s basement. And if you ask, he’ll even give you a tour of his small yet tasty operation.

Gastrobrewery flatbread

Among the six he’s fermenting this month: Buster’s Botanicals, a potent Scottish ale infused with lavender, hibiscus, elderflower and honey. Regardless of type, the beer is a perfect pairing for the Italian sausage fire-grilled flatbread pizza ($13). The crunchy, personal pie comes garnished with portobellos, pesto, Fontina cheese, pickled red onions, basil, parsley and sea salt. It amounts to a savory, sharp and aromatic way to soak up those terrific suds — and a clever way to work in the seasonal flavor of sausage with that beer.

Opened in 2008, the kitchen at this SoHo gastrobrewery is run by chef/owner Jennifer Lynn Hill, whose menu skews Mediterranean with some eclectic departures, such as bulgogi sliders ($12). Hill recruited Cuzme in 2012 to specialize in homemade food-forward brews, making 508 a great spot to kick off this very beery time of year.

508 Gastrobrewery
508 Greenwich St.

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