Restaurant

Green Table, The

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.

Gramercy Tavern

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.

Good Fork, The

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

Franny’s

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.

Frankie’s Spuntino

A spuntino in Italy is a quick bite, but Frankies Spuntino offers much more than that – the Frankies, the one Falcinelli and the other Castronovo, are equally dedicated to the traditions they learned in their grandparents’ kitchens and to the need for sustainability in the food supply.

Flatbush Farms

Brooklyn is at the height of its own seasonal movement with scores of restaurants serving local and sustainable cuisine. The Farm, as its owner Damon Gordon calls it, is leading the pack with Chef Eric Lind, formerly of Eberhard Muller’s Bayard.

Five Points

Five Points chef/owner Marc Meyers has been turning out New American cooking with a strong Italian accent and a strong dependence on NYC’s Greenmarkets since long before the term “market-driven cuisine” was coined.

Farm on Adderley, The

"If that ever happens I'll buy you a farm on Adderley!" is what they say in Cape Town, South Africa to express extreme unlikelihood, like the chances, for example, that first time restaurateurs Gary Jonas and Allison McDowell would make a go of it in Ditmas Park, Brooklyn.

Esca

ESCA is the just right combination of Dave Pasternack's refined cooking sensibility coupled with Mario Batali and Joe Bastianich's restaurateur expertise.

egg

What's better than a southern breakfast except maybe southern breakfast all day? Chef/owner of egg George Weld is an expatriated Virginian, who says, "People should be able to take for granted the provenance of the food they eat," and at egg you can because George doesn't.

Pages

Subscribe to RSS - Restaurant