“Creating seasonal, market-driven dishes that are sourced locally and sustainably while ensuring our guests are always happy and have a great experience while dining with us.”
Wholewheat spaghetti made with house-milled grains, tossed with spinach, Parmesan, basil, and crushed chilies; locally sourced grain salad with ramp rémoulade, English peas, roasted carrots, and lemon; wood-grilled broccoli salad with orange, pistachios, and mint.
Vegetable-loving New Yorkers were first introduced to Chef Dan Kluger when he put his mark on Jean-Georges Vongerichten’s abc kitchen. He has brought the same creativity to vegetable-forward cooking at his first solo project in Greenwich Village. The menu changes with the seasons but the dishes are always created with sharing in mind.
Small plates like sugar snap peas with radishes and roasted beets with ginger, orange, and toasted cashews are case in point. As are wholewheat pizzas, made with wheat that’s milled in-house, and topped with ramps, mozzarella, honey, and pickled cherry peppers in the spring. Meanwhile, sustainably farmed seafood like Arctic char is given a smoky touch from a wood-fire grill.
While the dining room is often booked in advance, the large bar here is always open to walk-ins and features cocktails like Lambrusco and rhubarb, and vodka and blood orange made with spirits from local or small-batch artisan producers.
A veg-friendly spot on the Lower East Side that emphasizes local, seasonal ingredients
A Hell’s Kitchen restaurant with the mission: if it’s grown in the region, eat it in season
A seasonal fast-casual restaurant serving vegetable-forward & sustainably sourced food
Simply prepared dishes highlighting pristine, seasonal ingredients in a warm, welcoming atmosphere