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.
The cooking of chef Daniel Eardley reflects his years working on the family farm in upstate NY, and his deceptively simple dishes at Chestnut showcase local produce in a way that lets the integrity of the ingredients shine through. Chef Eardley regularly goes upstate to his native Dutchess County to forage and visit farms of his childhood, filling the car with all it can carry.
The Green Table, in the Chelsea Market, is an outgrowth of Mary Cleaver’s The Cleaver Company, which for thirty years has been one of NYC’s pre‐eminent green caterers.
Chef Mike Anthony’s love of fresh, seasonal ingredients was born in the kitchen of a tiny Tokyo restaurant, and grew up in top restos in Paris and New York, including Dan Barber’s Blue Hill and Blue Hill at Stone Barns.
In the battle for the most “slow” restaurants in a borough, The Good Fork may well push Brooklyn over the top. This cozy restaurant serves seasonal, eclectic cuisine with many locally sourced ingredients
Juventino started by offering fully-prepared and ready-to-cook meals to go, fresh or frozen, at exceptionally good prices; it has evolved into a kind of market-by-day serving dinner Tuesday-Sunday and brunch daily.
Franny’s is the very model of a “slow” restaurant. Everything that can be purchased locally is; all meats are from sustainable sources; all curing is done in-house.
