Restaurant

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iCi

"98% of our ingredients are local, and as much as possible, we source our produce from right here in Brooklyn," says Laurent Saillard. Ici, owned by Saillard and his wife Catherine, has taken local to a whole new level by buying their produce from the Red Hook Farm. The menu is seasonal—updated versions of the classics that often have an unusual and tasty spin. My favorites are the skate with garlicky collard greens and the pumpkin "pizza" with goat cheese and prosciutto. The wine list is small but exciting with wines from small growers who work their vines in a traditional manner.

Hundred Acres

Hundred Acres is named for "Hell's Hundred Acres," the gritty, pre-1970 moniker for SoHo. It is the sibling of Marc Meyer's Snail of Approval-winning restaurants Five Points and Cookshop and occupies the old space of Provence, the late French resto air-kissed adieu by a clientele of models and their adorers. Hundred Acres is a far slower place. On entering, guests encounter a wooden table invitingly laden with fresh, local produce...an enticing prelude to the coming meal.

Home

With a name like “Home,” one expects a certain experience—comfy environs, simple rustic dishes, unpretentious delivery: It works. Expect to find beautiful but simply presented... well, “homey” dishes, like (you wish) your mom used to make: crusty macaroni and cheese, aromatic trout fillets, lush bacon-topped salads, classic sandwiches, succulent roasted game, spiced pork chops... all cooked with care and mainly sourced from sustainable local producers.

Colonie

Colonie is located on a tree-lined block of Atlantic Avenue, two blocks from the East River, perched on the edge of Brooklyn Heights. Colonie adds an affordable, approachable and delicious culinary option to Brooklyn Heights' beautiful streetscapes and incredible city views.

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.

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!

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.

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