Manhattan

Craft

Award-winning chef Tom Colicchio's Flatiron District Contemporary American is widely recognized as one of the city's top restaurants for impeccably sourced seasonal ingredients. The menu's strikingly minimalist dish descriptions (the names of single vegetables, meats and seafood are listed under categories such as "Roasted," "Braised," and "Sauteed") mirror the preparations themselves, which are seemingly simple and often perfectly executed. While it's a big-ticket dining destination, the food is served family-style, adding a touch of informality to the proceedings; N.B.

Cookshop

When Cookshop opened a little over a year ago a subtle celebration of local fare brought an otherwise dark spot near the West Side Highway to life. Cookshop has the feeling of home—Marc Meyers delights diners with straightforward but sumptuous treatments of seasonal produce and naturally raised meats, the flavors always perfectly tuned. Producers are indicated—the waters of Montauk and the farms of the Hudson Valley and the Berkshires feature prominently—in a room that conveys the importance of the meal, its origins and the company that surrounds it at any given table.

 

Chambers Street Wines

Chambers Street Wines resembles many other neighborhood wine stores, but as you wander slowly from rack to rack (as Snails do) you start to get it – Chambers Street really is dedicated to small producers and natural production. Their website lists more than 200 "natural, organic and biodynamic" wines from all over the world, and their in-store tastings feature interesting, hard-to-find bottles (the day I was there seven small Italian winemakers were showing). Absent from the shelves are the generic wines made by today's global wine groups...but you can get those anywhere.

 

Greenmarkets

Greenmarket was founded in 1976 with a two-fold mission: to promote regional agriculture by providing small family farms the opportunity to sell their locally grown products directly to consumers, and to ensure that all New Yorkers have access to the freshest, most nutritious locally grown food the region has to offer.

Green Table, The

The Green Table, in the Chelsea Market, is an outgrowth of Mary Cleaver’s The Cleaver Company, which for thirty years has been one of NYC’s pre‐eminent green caterers.

Great Performances

Great Performances started in 1979 as Great Performances, Artists as Waitresses, a staffing firm that provided “day jobs” for women in the arts. They have grown into one of the city’s top catering and food service management firms

Gramercy Tavern

Chef Mike Anthony’s love of fresh, seasonal ingredients was born in the kitchen of a tiny Tokyo restaurant, and grew up in top restos in Paris and New York, including Dan Barber’s Blue Hill and Blue Hill at Stone Barns.

Frankie’s Spuntino

A spuntino in Italy is a quick bite, but Frankies Spuntino offers much more than that – the Frankies, the one Falcinelli and the other Castronovo, are equally dedicated to the traditions they learned in their grandparents’ kitchens and to the need for sustainability in the food supply.

Five Points

Five Points chef/owner Marc Meyers has been turning out New American cooking with a strong Italian accent and a strong dependence on NYC’s Greenmarkets since long before the term “market-driven cuisine” was coined.

Esca

ESCA is the just right combination of Dave Pasternack's refined cooking sensibility coupled with Mario Batali and Joe Bastianich's restaurateur expertise.

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