Manhattan

New Amsterdam Market is a reinvention of the Public Market, once a prevalent institution in the City of New York. New Amsterdam Market is currently held in the parking lot fronting the Fulton Fish Market at the South Street Seaport, a district in which public markets have been held since 1642. Revived for our present times and needs, New Amsterdam Market provides an outlet for for small, local butchers, grocers, mongers, and other vendors who source, produce, distribute, and sell foods made with regional ingredients.

If you go to a NYC Greenmarket in the morning, and then have dinner at Prune that night, you will likely recognize, as individuals, the vegetables on your plate. That’s because chef Gabrielle Hamilton not only uses the best of local, seasonal produce, but prepares and presents it so as to take best advantage of its true identity. Roast suckling pig with pickled tomatoes, grilled chard stems, peas and carrots with honeycomb—inspired dishes, but so simple that they absolutely depend on pristine ingredients and flawless execution, which is just what they get.

Audrey Saunders, co-owner of Pegu Club and one of New York’s premier mixologists, is a protégé of Dale DeGroff, the storied, former bartender at the art deco Rainbow Grill. The elegant, one-flight-up Pegu Club is decorated to evoke the feeling of its 19th-century Burma predecessor, famous for its eponymous cocktail. Audrey provides her nonpareil bartenders with inspiration and the stuff of great cocktails, the best ingredients, including the perfect, and occasionally rare, spirits, freshly squeezed juices, and house-made ingredients like her spicy ginger beer.

Rebecca Charles, owner and chef, has personally rescued an American regional cuisine—that of coastal New England—elevated it to heavenly status, and made of it a nationwide movement. While her exceptional lobster roll has garnered all the press, it is far from the only charm on Pearl’s menu: pristinely fried oysters and clams, each nestled on its own cushion of crunchy, creamy tartar sauce; chowder to die for; crab cakes that are all crab; and oh, that pan-fried fish sandwich and those shoestring fries!

Ottomanelli’s is a classic, one of the last of its kind. When they opened eighty or so years ago there was a neighborhood butcher in every neighborhood in America — now it’s a rarity in New York, an anomaly in most places. Ottomanelli’s was one of the first butchers to source free‐range poultry and pasture‐raised meats, but the real contribution they make is their practice and maintenance of what has become a severely endangered set of skills, of artistry really, that bridges the wide gap between the animal in the field and the food in the pan.

What might you expect from a restaurant named for an heirloom apple native to New York State? The menu at Northern Spy is like a regional farm tour: For nibbling, Ted Blew's Oak Grove Plantation popcorn might precede Cato Corner Farm Bloomsday cheese accompanying an Edward's Surryano Ham sandwich, Cabot's Clothbound Cheddar on a kale salad, roasted locally raised pork from Josh Applestone of Fleischer's, roasted heritage Bo Bo chickens, Don Lewis' Wild Hive polenta, and, in season, vegetables from Zaid and Haifa Kurdieh's Norwich Meadows Farm and Keith Stewarts' Farm.

New Leaf, in Fort Tryon Park just north of the George Washington Bridge, is an enterprise of Bette Midler’s New York Restoration Project. Proceeds support NYRP’s mission of reclaiming New York City’s green spaces, so every dollar spent there does double duty for sustainability – it pays for all the fresh, seasonal ingredients chef Scott Campbell sources from Greenmarkets, local farms and community gardens, and it’s ploughed, so to speak, back into the mission of greening the city.

In 1991 Rob Kaufelt, a.k.a. The Big Cheese, bought Murray Greenberg’s original neighborhood cheese (and more) store, founded in 1940, from then owner Louis Tudda. About ten years ago, Rob attacked low-fat CW with an arsenal of artisanal European cheeses, and the rest is cheese history. Murray’s array of cheeses, as many as 200, now including one of the largest selections of American farmstead and artisan cheeses in the City, is matured in his own caves, below the Bleecker Street store, and sold by a knowledgeable and patient staff who freely offer tastes and good advice.

PRINT is one of New York City’s premiere farm-to-table dining experiences.  Executive Chef Charles Rodriguez and Executive Pastry Chef Heather Carlucci-Rodriguez create dishes that are inspired from products grown in the region. PRINT’s full-time forager carefully procures ingredients that are brought in daily so guests can enjoy the best flavors that the season has to offer.

Good Beer is a craft beer shop in the East Village dedicated to providing customers with the best draft and bottled beers, charcuterie, cheeses, sausages and hot dogs with an emphasis on organic, heritage and regional products.

The stock is roughly 80% American craft beer and 20% from Germany, Belgium and the UK.

(212) 677-4836 

422 East 9th Street

New York, NY 10009