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.


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


Located in Manhattan's East Village, Hearth is rooted in the modern traditions of the American kitchen with influences from its Italian heritage.

Cleaver Company

The Cleaver Company is the parent company of previous Snail winner The Green Table, and is New York's pre-eminent, and was probably New York's first, green caterer. The company was born thirty years ago – long before "green," "sustainability," and "locavore" were part of our food vernacular – out of Mary Cleaver's conviction that the best foods are grown, tended and harvested within a day's drive of your table.

Flat Iron Lounge

The word "lounge" is thrown around a lot these days, but when you walk into the elegant and comfortable Flatiron Lounge, you'll have a definite "Aha!" moment—this is what it means. It's one of the best cocktail bars in the world, but their friendly staff and level of service will have you feeling like it's your neighborhood bar. Proprietor, mixologist, and Slow Food friend Julie Reiner brings a knack for fruit from her native Hawaii to the seasonal menu of classics and house-invented specialties.


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