Local artwork, the occasional live band, a sunken bar, and an orange-felted free pool table draw as much of a neighborhood crowd as chef Laura Taylor's seasonal, Mediterranean-inspired menu, which changes daily and features fresh fish, savory house-made sausage, perfectly cooked vegetables, and entree-size salads. Green chiles imported from New Mexico give Sunday brunch a delectable southwestern spin. — Rob (NY Magazine)
Eat, in Greenpoint, Brooklyn, is rigorously local and sustainable—all the food is purchased from organic farms in the northeast (with the exception of the fish, which comes from Hampton Bay via Greenmarket vendors), including the 6000 sq. ft. Rooftop Farms atop a warehouse right there in Greenpoint. That also includes Wild Hive Farm, which has almost single-handedly brought the milling of grain back to New York, and which provides all the flour for Eat's breads, pastries and pastas.
In 1998 Andrew Tarlow and Mark Firth inaugurated a restaurant renaissance in Williamsburg when they opened Diner with chef Caroline Fidanza. Caroline had learned to shop the Greenmarkets while working for Savoy's Peter Hoffman, so Diner's menu has always been built around what was at its seasonal best. The brief regular menu, including grass-fed steaks butchered and dry-aged in house, is supplemented by a long list of specials hand-written on a scroll of cash register tape, which in early March included a scrumptious house-corned beef hash under two perfectly poached local eggs.