Restaurant

Superfine

Local artwork, the occasional live band, a sunken bar, and an orange-felted free pool table draw as much of a neighborhood crowd as chef Laura Taylor's seasonal, Mediterranean-inspired menu, which changes daily and features fresh fish, savory house-made sausage, perfectly cooked vegetables, and entree-size salads. Green chiles imported from New Mexico give Sunday brunch a delectable southwestern spin. — Rob (NY Magazine) 

 

(718) 243-9005  

126 Front St
Brooklyn, NY 11201

Joe Doe

Ever think that a real ‘mom & pop’ business could exist in NYC? 
Meet JoeDoe, the ‘modern day mom & pop’ restaurant in the East Village. JoeDoe opened in September 2008 and is owned and operated by Chef Joe Dobias and Jill Schulster. JoeDoe restaurant is 26 seats with an open-air kitchen. Joe and Jill built JoeDoe with their own two hands and adorned the dining room with 19th century antiques and silverware collected from their parent’s houses.

Blue Hill at Stone Barns

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.

Blue Hill

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.

Back Forty

Back Forty is self-described as a burger joint, but it is one with a difference. Ingredients are generally regional and sustainably produced.

applewood

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.

Angelica Kitchen

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.

Alias

Smart Contemporary American comfort food is the hallmark of this funky Clinton St. restaurant.

EAT

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.

DiPalo's

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.

 

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