Butcher Bar

Butcher Bar's mission is to connect customers to the source of their food – small scale, sustainable local farms that are committed to producing natural, humanely raised, high quality and distinctive meat products.

Theier goal is to educate customers to a growing movement of health conscious eating and sustainable farming practices.

Vesta Trattoria and Wine Bar

Astorians Leo Sacco and Giuseppe Falco, along with Astorian chef Michelle Vido, have opened Vesta Trattoria and Wine Bar on 30th Ave in Astoria. They get their bread daily from Astoria bakery Gianpiero, the walls are covered with art by Astoria artists, their flooring, woodwork and uphostery were done by Astoria artisans, and they're turning local Greenmarket products into simple, tasty, well-executed Italian food.

Tortilleria Nixtamal

Fernando Ruiz and Shauna Page founded Tortilleria Nixtamal to do no less than change New York's reputation for bad Mexican food, and to do it with the humblest but most basic of ingredients, the tortilla. But the tortilla depends on the masa — the dough made not of corn meal, but of soaked, ground corn — and the masa depends on the nixtamal — the whole corn treated with lime, just as the Aztecs did. They had to start by finding the one family farm in Illinois that could supply them with just the right white dent non-GMO corn... and as they say, el resto es historia.


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.
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