Restaurant

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.

Hearth

Located in Manhattan's East Village, Hearth is rooted in the modern traditions of the American kitchen with influences from its Italian heritage.

Beer Table

Members of Slow Food NYC may remember Justin Philips – at a series of tastings in 2004, he introduced us to the Supreme Champion Beer of Scotland, Harviestoun Bitter and Twisted. Justin and wife Tricia have now opened Beer Table, where they offer a constantly changing selection of craft beers from around the world. The menu is set up to pair with the beer offerings, and everything is seasonal and locally-sourced.

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