Restaurant

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.

Mas (farmhouse)

Galen Zamarra, chef/co-owner of Mas (farmhouse) and Slow Food NYC member, is an exemplary proponent of regional and sustainable eating. In a September 2006 interview with StarChefs.com Galen said, "I'd love to do more projects with Slow Food. And I'm really interested in sustainability, getting restaurants back to nature, and supporting local farmers." Galen is as good as his word (and his words are as good as his food). He is a great supporter of Slow Food NYC, having arranged food for several major events.

Marlow and Sons

Marlow and Sons started as a kind of Diner adjunct, a place next door where overflow could wait at the bar behind a high-quality bodega for takeout sandwiches, coffee, tea, fair-trade chocolate and Fizzy Lizzy. But one thing led to another, and Marlow and Sons is now the neighborhood osteria to Diner's bistro, featuring east coast oysters renowned for their freshness, local salumi and farmstead cheeses, market-based soups, salads, panini and pastas, entrees based on sustainably raised meats from Chef Sean Rembold's whole animal program, and an exceptionally well priced wine list.

Marlow and Daughters

It was the whole animal program at Diner and Marlow and Sons that led to the latest addition to the family, Marlow and Daughters, an old-fashioned neighborhood butcher shop in the historic former barbershop just up the block. Caroline and head butcher Tom Mylan buy whole animals from sustainable regional farms like Flying Pigs Farm, 3-Corner Field Farm and Slope Farm, from which they supply the restaurants and produce notable charcuterie, including paté, duck leg confit, several kinds of rillettes and fresh sausages.

Lupa

Another branch of Mario Batali's Italian restaurant empire, Lupa specifically celebrates the trattoria-style dishes of Rome. Sous-chef Alexis Pisciotta is particularly proud of their handcut pastas, made daily, and house-cured salumi, which is done using traditional methods. They bring in whole animals and utilize everything—whole cuts for curing, a rack for a special, the balance for sausage or ragu. Their everyday pork is from Heritage Foods USA, the chickens are organic, and they buy locally and sustainably as often as possible.

Jimmy's No. 43

Jimmy Carbone is "Italian on both sides." His amiable, eponymous dive bar*, well below the East 7th Street grade, is a place where, alone or in good company, one can hide comfortably from the world above. There are a dozen beers on draught and as many by the neck, including a number of regionally produced brews, and the menu includes local, farmstead cheeses supplied by local cheesemongers, and all-local pickles from Rick's Picks.

James

James calls itself "a seasonal American restaurant with Old-World European influences," and it is something of an Old World dream come true in Brooklyn for Bryan Calvert (once personal chef to Susan Sontag and Annie Liebovitz) and his wife Deborah Williamson – he runs the kitchen, she the dining room, and they live in the apartment upstairs. Mr. Calvert being a Bouley alumnus, those influences lean toward the French – purées, reductions, confits, beurre blancs – but the produce leans toward the local, including fresh herbs from the couple's own garden.

Il Buco

Chef Ignacio Mattos grew up in his Italian grandmother's kitchen on the family farm, and those origins flavor a menu that celebrates both authentic Italian cuisine and local agriculture—Anson Mills polenta and Chatham cod share space with Umbrian chickpeas and Trapanese sea salt, and a wonderful array of house-made salumi, from coppa to lardo. The dining room, often mistaken for an antique shop, is all rustic warmth and conviviality, and the wine cellar is available for private events.

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