Restaurant

Roberta's

From the outside, Roberta’s, in Bushwick, looks more like a third world eatery than a NYC restaurant, but as soon as you walk through the door the unfinished cinder block wall gives way to the aroma and glow of the wood-fired Italian pizza oven, and the comfortable hum of what has clearly become a neighborhood haunt.

Prune

If you go to a NYC Greenmarket in the morning, and then have dinner at Prune that night, you will likely recognize, as individuals, the vegetables on your plate. That’s because chef Gabrielle Hamilton not only uses the best of local, seasonal produce, but prepares and presents it so as to take best advantage of its true identity. Roast suckling pig with pickled tomatoes, grilled chard stems, peas and carrots with honeycomb—inspired dishes, but so simple that they absolutely depend on pristine ingredients and flawless execution, which is just what they get.

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Prime Meats

Prime Meats is the latest from the two Franks of Snail of Approval winner Frankies Spuntino, and with its somewhat German, somewhat Old New York feel is a departure from their home-cooked Italian style. But it’s not a departure from their commitment to local, sustainable agriculture—produce all comes directly from area farmers or Greenmarkets, and proteins from the likes of Bev Eggleston, Niman Ranch and Pat LaFrieda.

Pearl Oyster Bar

Rebecca Charles, owner and chef, has personally rescued an American regional cuisine—that of coastal New England—elevated it to heavenly status, and made of it a nationwide movement. While her exceptional lobster roll has garnered all the press, it is far from the only charm on Pearl’s menu: pristinely fried oysters and clams, each nestled on its own cushion of crunchy, creamy tartar sauce; chowder to die for; crab cakes that are all crab; and oh, that pan-fried fish sandwich and those shoestring fries!

Northern Spy Food Company

What might you expect from a restaurant named for an heirloom apple native to New York State? The menu at Northern Spy is like a regional farm tour: For nibbling, Ted Blew's Oak Grove Plantation popcorn might precede Cato Corner Farm Bloomsday cheese accompanying an Edward's Surryano Ham sandwich, Cabot's Clothbound Cheddar on a kale salad, roasted locally raised pork from Josh Applestone of Fleischer's, roasted heritage Bo Bo chickens, Don Lewis' Wild Hive polenta, and, in season, vegetables from Zaid and Haifa Kurdieh's Norwich Meadows Farm and Keith Stewarts' Farm.

New Leaf Restaurant and Bar

New Leaf, in Fort Tryon Park just north of the George Washington Bridge, is an enterprise of Bette Midler’s New York Restoration Project. Proceeds support NYRP’s mission of reclaiming New York City’s green spaces, so every dollar spent there does double duty for sustainability – it pays for all the fresh, seasonal ingredients chef Scott Campbell sources from Greenmarkets, local farms and community gardens, and it’s ploughed, so to speak, back into the mission of greening the city.

Print Restaurant

PRINT is one of New York City’s premiere farm-to-table dining experiences.  Executive Chef Charles Rodriguez and Executive Pastry Chef Heather Carlucci-Rodriguez create dishes that are inspired from products grown in the region. PRINT’s full-time forager carefully procures ingredients that are brought in daily so guests can enjoy the best flavors that the season has to offer.

Ted and Honey

Ted & Honey is a sanctuary for food lovers, with a community-feel that the New York Times recently called "the spot where the entire neighborhood is starting its day." Our cheerful red exterior invites patrons to enjoy tasty edibles 7 days a week for breakfast, lunch and dinner. At dinner, the casual café transforms into a restaurant with a wine-bar feel, serving a vast array of local Brooklyn beers, like Six Point seasonal draft, and organic old-wine biodynamic wines Thursday – Sunday from 6pm – 10pm.

Rockin’ Raw Restaurant and Café

Eat only the best foods, foods with real flavor, foods that treat you and your home with care and nourishment, foods that will magnify who you are, REAL FOOD.
Raw/live foods put your body at ease, and a balanced body will not become dis-eased. 
A raw/live food lifestyle will reverse or stop the advance of many chronic diseases, including type II diabetes, heart disease and cancer.
Eating raw saves your Earth, and also saves you money on vitamins, doctor bills, drugs, and health insurance.You are what you eat! 

 

(718) 599-9333

178 North 8 Street

Al di la Trattoria

Venetian-style cuisine.

 

(718) 783-4565

248 5th Ave.

Brooklyn, NY 11215

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