THE CO-OWNER AND CURATOR AT PARK SLOPE’S THE OWL FARM, ON A NEW VENTURE DEVOTED TO ALL THINGS EMPIRE STATE

BY DEREK DEKOFF

For starters, it’s named after an infamous 1869 fraud in which a 10-foot-tall “petrified man” was uncovered behind a barn in Cardiff, New York, and made the public gawking rounds—but was quickly revealed to be humbug.

How many other watering holes can claim such name heritage?

Co-owned by Steven Baird (also a co-owner of The Owl Farm in Park Slope) and three brothers (Mike, Ben, and Seth Wiley), The Cardiff Giant is focused squarely on wines, spirits, ciders, and beers made right here in the Empire State.

“I’ve been the curator for The Owl Farm for almost four years,” Baird explained. During that time, he’s found himself increasingly drawn to products produced locally. “For a while, I’ve been wanting to do a project that really allows me to focus on all these really interesting small producers I’ve met. So, when we started talking about opening up a new bar, I pitched the idea of an all-New
York State project, and everyone was on board.”

The main focus is the draft system. Right now, The Cardiff Giant offers twenty rapidly rotating draft lines split into three categories: twelve beers, five ciders, and three wines. All are available in a variety of pour sizes: 4-ounce tasters, half pints and pints, and shareable carafes (which can, rest assured, also be selfishly imbibed solo).

“I personally love the carafes,” Baird admitted. “They’re perfect for lingering over with a friend in the backyard.” In fact, everything about the place—from the handmade hexagon tiles to the Douglas Fir and Cedar accents—invites lingering. In the daytime, all windows are thrown open, allowing for natural light and a crisp breeze. It’s advisable to take advantage of the roomy backyard, too; a cozy nook to unwind with a drink. (Within minutes, you’ll forget you’re on Myrtle—no small feat.) The best place to perch outside is the custom wood table with lasercut hexagon, made by Brooklyn Slab in Red Hook.

Of course, at night the lights go down, but the place never turns into a dive. (“The whole place just kind of glows,” Baird said.) At the back bar, shelves climb the wall, showcasing spirits, other bottles, and glassware. Visitors can also consult the “Craft Beer Bar” chalkboard for inspiration; a weathered piece of steel listing current draft offerings.

The rotating bottle list currently consists of 10 beers, including, of course, Genesee Cream Ale out of Rochester. Meanwhile, a minimal cocktail roster, Baird said, “really helps put the New York spirits in context.” For example, while most aren’t familiar with Greenhook Old Tom Gin, pretty much everyone has heard of a Tom Collins, so The Cardiff Giant serves a Collins that emphasizes the strengths of Greenhook Ginsmiths’ pride and joy. To the curator, it makes for a far more relatable context than a towering wall of bottles.

The ideal customer is curious, adventurous, and eager to try something he or she has never tasted before. Cardiff Bartenders are encyclopedic in knowledge and effusively excited to share homegrown recommendations. Baird’s advice is, “ask questions and trust your bartender.” An ideal visit involves a short conversation with the barman (or woman) first, then allowing the pros to steer tipplers towards uncharted territory.

“Most of all,” Baird said, “I hope that when a customer’s experience ends, they’ll decide they want to come back another time and explore some more, because this is a state of just extraordinary maker diversity.”

The Cardiff Giant
415 Myrtle Avenue / 929.337.7873 / cardiffgiantny.com