Restaurant

Left Bank

Left Bank is at its core an American tavern that serves as a reflection of Greenwich Village itself. Left Bank's food is inspired by New York's local farmers, recipes of days gone by, and the relationships it has with its beloved guests. Left Bank not only thoughtfully sources humanely raised products and seeks out local fruits and vegetables, it showcases those ingredients in a simple yet sophisticated manner that allows their true flavors to shine through.

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.

Watty & Meg

Sosie Hublitz founded Watty and Meg in Cobble Hill, Brooklyn to be a neighborhood restaurant, and that's just what it's become, drawing a crowd of regulars, some of them three or four times a week. The kitchen combines French technique with local, seasonal ingredients—chef John Glowaki, a Charlie Palmer alum, lives near the Union Square Greenmarket, where he sources much of the restaurant's local produce, cage-free poultry, grass-fed beef and wild fish.

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.

Telepan

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.

Seersucker

Seersucker is splitting the difference deliciously between local and southern. Chef Robert Newton is sourcing from upstate farmers, the Carroll Gardens farmers' market across the street, and local producers like Blue Marble Ice Cream, Red Hook Winery and Sixpoint Craft Ales, but his cuisine is inspired by the American South—Stoneground Grits Spoonbread, Crispy Pig's Foot, Fried Bologna Sandwich, Pork Belly and Collard Greens, scratch biscuits.

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.

Rose Water

Open since 2000, Rose Water was "slow" long before it was in, and long before Park Slope became a foodie destination.

Momofuku

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.

Pages

Subscribe to RSS - Restaurant