QUEENS — Bottoms up, Forest Hills.
A new gastropub on Austin Street, the third one to open in the neighborhood within the last couple of weeks, will offer high-end food, including duck confit, 36 craft beers on draft and a handful of rare whiskeys, some of which will cost $100 a shot, the owner said.
“It’s going to be high-end but the prices will be very good, too,” said owner Declan Morrison, 34, who also owns Blackwater Inn on Metropolitan Avenue and Taphouse Sports Bar on Austin Street. “That’s what the neighborhood needs right now.”
The Flying Pig's three dozen tap beers include lagers, pale ales and stouts, Morrison said.
The selection boasts suds from all over the world, but primarily from the U.S., including Founders Brewing Co. in Michigan, Smuttynose Brewing Co. in New Hampshire, Cricket Hill Brewery in New Jersey and a few New York breweries, such as Blue Point, The Bronx Brewery and Brooklyn Brewery.
The prices will range from $6 to $10, depending on the beer type and size, Morrison said. He said the pub will also offer a selection of whiskeys that are hard to find in Queens.
“We're gonna have a big whiskey selection from all around the world, including Irish and American,” Morrison said, adding that prices will range from $6 to $100 for a shot.
Among the most unique kinds, patrons will find Midleton Very Rare, which is released annually in a small batch and runs for more than $100 a bottle, The Classic Cask 40 Year Old, which goes for more than $300 a bottle, and Macallan 25, which costs double that, Morrison said.
Shots of each are $100.
There will also be the Johnnie Walker, including Red, Green, Gold, Black and Blue labels, Macallan 18 and 12, Glenfiddich 18, 15 and 14, and Jack Daniel's, including Single Barrel, Gentleman Jack and Honey.
The pub will serve ciders and a variety of wines, including a 2007 Buoncristiani O.P.C. from Napa Valley for $120 a bottle.
But Morrison said he wants his new pub to be known for its food, too.
The chef, Martin Forde, who previously worked at various Manhattan restaurants, including The Lotos Club and The Russian Tea Room, said he will be using only ingredients from local farmers, mostly from Long Island. Seafood will come from a fishery in Montauk.
As for the menu, he said the pub will offer “old-style dishes, but kind of reinvented.”
Among the entrees, patrons will find Crescent duck breast served with gingerbread pudding and blood orange reduction and crisp braised pork belly, served with fingerling potatoes, Savoy cabbage and apple cider reduction. There will also be duck confit and oysters with flavored ice.
The Flying Pig got its name during a contest held by the pub’s owner on Facebook among his friends and patrons at the two other venues he owns.
To "honor" its name, the pub has a life-sized pink plastic pig — the owner called it Austin — which sits in the middle of the venue.