Monument Lane

Monument Lane is a West Village tavern serving seasonal American fare that takes inspiration from the area's pastoral past; when the land was once rich with salt marshes and grasslands, pure estuaries teamed with mussels and oysters, and acres of apple and cherry orchards bloomed nearby. In the 1700's and 1800's, New Yorkers came to Greenwich Village as a retreat to the countryside; traveling a road named Monument Lane, now called Greenwich Avenue, where the restaurant presently sits.


Chef/co-owner Bill Telepan's love of regional, seasonal produce is manifested not only in the food prepared in his namesake restaurant but also in the décor, which features photographs of local produce and farms. In addition to being a Slow Food supporter, Bill is a dedicated Union Square Greenmarket shopper. The changing seasons are reflected perfectly on his eclectic American menu. The cornucopia of seasonal produce offered at Telepan is complemented by house-smoked ham and trout, heritage breed pork, and pastured veal.

Saxelby Cheese

Just inside the city-owned Essex Street Market you will find the tiniest cheese shop filled with the largest assortment of American farmstead cheeses. Saxelby Cheesemongers has a selection from farms all over the US, but the majority come from cheesemakers in the northeast—New York, Vermont, Connecticut. Many of the products showcased are from farms that proprietor Anne Saxelby has visited or worked on, so she's a font of information about how and where each cheese was produced.

Salumeria Biellese

Salumeria Biellese has been making artisanal salumi on the west side of Manhattan since it was founded by Ugo Buzzio, from the Piemontese village of Curino, near Biella, back in 1925. Ugo was joined in the business by his paesano Piero Fiorio, and today Ugo's son, Marc Buzzio, and Piero's sons-in-law, Paul Valetutti and Fouad Alsharif, carry on the tradition along with their sons, making Salumeria Biellese a third-generation family affair.

Rye House

Rye House is a tavern specializing in spirits, wine and beer made in the USA. Cocktails are created with rum from Louisiana, vodka from Idaho, white whiskey from Iowa, gin from Oregon, bourbon from Kentucky (as it should be), applejack from Jersey, and rye made right on the premises. Lynnette Marrero and Jim Kearns, on the bar, learned their mixology from Julie Reiner (Snail-approved Flat Iron Lounge) and Audrey Saunders (Snail-approved Pegu Club) so you can be sure there'll be sure hands on the cocktail shaker.

Rouge Tomate

Rouge Tomate, a massive bi-level urban retreat fashioned of glass, foliage, eco-friendly fabrics and FSC-certified woods, is the Madison Avenue branch of a high-concept Belgian resto committed to a sophisticated cuisine that is also socially and environmentally responsible.


Momofuku is Japanese for "lucky peach"; it is American for a strange and wonderful little restaurant empire in the East Village. David Chang is a chef without borders – his highly technical cuisine, by turns Chinese, Korean, Japanese, Southeast Asian, and New American, is always market-driven, and mines the dark underbelly of the local bounty.

Mas (farmhouse)

Galen Zamarra, chef/co-owner of Mas (farmhouse) and Slow Food NYC member, is an exemplary proponent of regional and sustainable eating. In a September 2006 interview with Galen said, "I'd love to do more projects with Slow Food. And I'm really interested in sustainability, getting restaurants back to nature, and supporting local farmers." Galen is as good as his word (and his words are as good as his food). He is a great supporter of Slow Food NYC, having arranged food for several major events.


Another branch of Mario Batali's Italian restaurant empire, Lupa specifically celebrates the trattoria-style dishes of Rome. Sous-chef Alexis Pisciotta is particularly proud of their handcut pastas, made daily, and house-cured salumi, which is done using traditional methods. They bring in whole animals and utilize everything—whole cuts for curing, a rack for a special, the balance for sausage or ragu. Their everyday pork is from Heritage Foods USA, the chickens are organic, and they buy locally and sustainably as often as possible.

Lucy's Whey

Lucy's Whey sells American Artisanal cheeses. They all made by hand, and all present "a distinctive flavor profile that reflects the animals, the region, and the ingenuity of the cheesemakers." The staff is passionate and knowledgeable, not only about the cheeses but about the intrinsic relationship between taste, terroir and healthy communities that is at the heart of Slow Food's ethic of food that is good, clean and fair. Full disclosure: One of those people is Chelsea Market store manager Amy Thompson, longtime member of the SFNYC leadership and our resident cheese expert.


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