What they say

“We have maintained an organic, slow-food approach since opening. During the growing season we are often able to attain ninety percent fulfillment of local, traceable menu items.”

Signature Dishes

Farro salad with shaved baby carrots, rainbow radish, purple snow peas, asparagus, chardonnay vinaigrette; local tuna poke with purple daikon, yellow snow peas, sustainable seaweed and soy chili sauce; Heritage pork chop with english peas, sugar snaps, radishes, preserved lemon, and chili.

What we say

On the far west side of Midtown Manhattan sits the Ink48 Hotel and its restaurant PRINT., one of the few spots in the city that can boast its own dedicated forager. She seeks out local produce, biodynamic wine, and beer from responsible sources. The produce is supplemented by what the team grows on the hotel’s rooftop in a repurposed swimming pool.

The menus shift with the seasons, but are long enough for everyone to find something that suits their palate, from wild mushroom dumplings with bok choy, snap peas, kohlrabi, and cilantro, to asparagus flan with truffle butter, and a waffle with bananas, maple syrup, and house-made butter for weekend brunch. Those planning on heading to Broadway should opt for the pre-theater menu.


A Hell’s Kitchen restaurant with the mission: if it’s grown in the region, eat it in season


Adam Block, owner & Gary King, chef


Breakfast, lunch & dinner, daily


653 11th Avenue, New York, NY 10036


+1 630 779 3411



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