The Simple Kitchen is an all natural and organic farm to table restaurant in Chelsea, NYC. Focusing on seasonal and sustainable food paired with a selection of local and organic wine and beer. Usin local ingredients and thier own farm, The Simple Kitchen Gardens, is located less than 100 miles away in Bethlehem, CT.
Local and sustainable food advocate and Slow Food supporter Dan Barber is chef/co-owner of Blue Hill in Manhattan and Blue Hill at Stone Barns in nearby Pocantico Hills.
Local and sustainable food advocate and Slow Food supporter Dan Barber is chef/co-owner of Blue Hill in Manhattan and Blue Hill at Stone Barns in nearby Pocantico Hills.
Laura and David Shea opened the intimate and cozy applewood in 2004 and have developed a steady neighborhood following both for their exceptional cuisine and their devotion to local farmers.
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.
Eat, in Greenpoint, Brooklyn, is rigorously local and sustainable—all the food is purchased from organic farms in the northeast (with the exception of the fish, which comes from Hampton Bay via Greenmarket vendors), including the 6000 sq. ft. Rooftop Farms atop a warehouse right there in Greenpoint. That also includes Wild Hive Farm, which has almost single-handedly brought the milling of grain back to New York, and which provides all the flour for Eat's breads, pastries and pastas.
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.
