This well known vegan restaurant in the East Village has been committed to sustainable agriculture, responsible business practices and delicious, fresh, healthful vegetarian cuisine for over thirty years.
Savino DiPalo's latteria opened on Mott Street in 1910, and supplied homemade mozzarella and ricotta to the neighborhood, but under the stewardship of Savino's great-grandson Lou, along with his brother Sal and sister Marie, DiPalo's has grown to become the top importer of Italian food products in New York. Lou won't sell it if he hasn't tasted it, and he doesn't expect you to buy it if you haven't tasted it, so every product in the store is hand-picked, sourced from traditional artisans throughout Italy, and every trip into the store is a taste education.
In 1998 Andrew Tarlow and Mark Firth inaugurated a restaurant renaissance in Williamsburg when they opened Diner with chef Caroline Fidanza. Caroline had learned to shop the Greenmarkets while working for Savoy's Peter Hoffman, so Diner's menu has always been built around what was at its seasonal best. The brief regular menu, including grass-fed steaks butchered and dry-aged in house, is supplemented by a long list of specials hand-written on a scroll of cash register tape, which in early March included a scrumptious house-corned beef hash under two perfectly poached local eggs.
Most people know of or have heard about the great beer bar in the East Village... it's true: d.b.a. has an excellent rotating selection of tapped and bottled beers, from the local avant-garde to the international classics. Look for chocolate stout from Brooklyn, cider from upstate, raspberry lambic from Belgium... and their ample selection of draft beers includes the display of which day the kegs were tapped.
Award-winning chef Tom Colicchio's Flatiron District Contemporary American is widely recognized as one of the city's top restaurants for impeccably sourced seasonal ingredients. The menu's strikingly minimalist dish descriptions (the names of single vegetables, meats and seafood are listed under categories such as "Roasted," "Braised," and "Sauteed") mirror the preparations themselves, which are seemingly simple and often perfectly executed. While it's a big-ticket dining destination, the food is served family-style, adding a touch of informality to the proceedings; N.B.
When Cookshop opened a little over a year ago a subtle celebration of local fare brought an otherwise dark spot near the West Side Highway to life. Cookshop has the feeling of home—Marc Meyers delights diners with straightforward but sumptuous treatments of seasonal produce and naturally raised meats, the flavors always perfectly tuned. Producers are indicated—the waters of Montauk and the farms of the Hudson Valley and the Berkshires feature prominently—in a room that conveys the importance of the meal, its origins and the company that surrounds it at any given table.