David Flaherty | Correspondent, New York City
David Flaherty is the Operations and Bar Manager for Hearth Restaurant and the three (soon to be five) Terroir Wine Bars in NYC. In addition to his writing duties here on NYCR, he also writes about wine, beer & spirits for his own website, Grapes and Grains, and has penned articles for Men’s Health, Palate Press and Hop Talk.
As a former Consultant and Wine Educator, he worked with dozens of Fortune 500 companies, including Merrill Lynch, Bank of America, and PriceWaterhouseCoopers. He holds a Level 3 Advanced Certificate with Distinction from the Wine and Spirits Educational Trust and has traveled extensively to explore the vineyards and brewhouses throughout Western Europe, the UK and the East and West Coasts of America.
His passion and knowledge have been developed from working in the restaurant, bar and retail wine industry for more than fifteen years. In addition to food and wine, he is also digging on spirits, with a fascination for mixology and fine bourbons.
Raised in Fort Collins, Colorado, one of the country’s great microbrewing regions (shout out to New Belgium and Odell) David developed an appreciation for specialty beers. An enthusiastic homebrewer, he is a member of the American Homebrewers Association and can be found filling his tiny apartment with various bottles, carboys and brewing gizmos.
