Farm Table is a locally owned and operated restaurant that has been a part of the Wake Forest community since 2014. We have watched this community grow. We have grown along with it, and as a result, we have been successful. It has been through this growth that we have become a staple in our community. Our statement of farm to table is our truth. We support as many local growers as we can because it is the local community who support us day in and day out. We truly love being a part of this amazing community.
In the heart of downtown South Orange you’ll find The Fox & Falcon by David Burke, a celebrity chef culinary destination in the vibrant food scene of Essex County. Embodying the diversity and uniqueness of SOMA (South Orange/Maplewood), The Fox & Falcon by David Burke is a warm and inviting environment to gather over great food and drink.The Modern-American menu offers Chef David Burke classics such as the Clothesline Bacon, Lobster Dumplings, Wings & Rings, the DB Cheeseburger and homemade desserts from David Burke's Dixie Lee Bakery!
The Marshal is an intimate neighborhood gem. Sustainability is paramount to us. Chef Charlie focuses on wood fired cuisine featuring seasonal ingredients from local farmers, wineries & distilleries. The Marshal serves brunch on the weekends, dinner every day of the week & lunch on all weekdays, featuring both indoor & outdoor seating.The menus change frequently, depending on seasonal items that are available. Come enjoy our goat cheese & herb stuffed chicken breast, wood-oven braised local short ribs, sustainably caught cod in a lemongrass coulis, or our variety of seasonal wood fired pizzas baked in our 800 degree wood fired oven.The Marshal features a full bar with an extensive cocktail, liquor and wine list.The Marshal is only blocks from Times Square, within walking distance of all major Broadway theaters, the Intrepid, Manhattan Cruise Terminal, and all major Times Square hotels. You'll find us written up in the NY Times, Wall Street Journal, and many others.
Le chef Mike Price et son collaborateur, Joey Campanaro, ont ouvert le Market Table durant l'automne 2007. Situé à l'angle des rues Carmine et Bedford, dans le West Village, ce restaurant dispose d'une salle à manger spacieuse avec des murs en briques apparentes et de grandes fenêtres offrant une vue sur la vie du village. Le Market Table propose un menu américain de saison, influencé par l'enfance de Mike passée dans une ferme familiale du Maryland et par des années de travail aux côtés de grands chefs. Il organise des soirées spéciales qui reflètent son désir de créer des plats simples avec de grandes saveurs.
Installé sur le toit du Flatiron, bien au-dessus de la 5ème avenue, le Baita at La Birreria est un restaurant éphémère d'inspiration alpine du magasin Eataly. Vous pourrez vous réchauffer au milieu des sapins et des cabines de ski avec un cocktail chaud comme le Vin Brule ou le Bombardino. En plus de spécialités classique du nord de l'Italie comme la raclette, le probusto et la fonduta, le Baita at La Birreria propose le premier et unique bar à polenta de la ville de New York.
The sister restaurant to Chef Helene Henderson’s SoCal phenomenon, Malibu Farm New York offers pier-side dining with year-round sunshine vibes. Family-style seating and plenty of offerings for vegetarians, vegans, pescatarians, and omnivores make Malibu Farm the go-to destination for a laid-back dinner, lunch, or weekend brunch at the Seaport.
Nestled right in the heart of Times Square, The Alderman, A modern American Tavern, promises an unforgettable dining experience that transcends mere sustenance—a symphony of flavors, a dance of textures, and a celebration of New York’s rich culinary heritage.
Tom Colicchio's Craft a reçu trois étoiles par le New York Times et a remporté le prestigieux prix James Beard pour le meilleur nouveau restaurant. En 2010, Tom Colicchio a remporté le prix James Beard pour le meilleur chef. Craft est reconnu pour son engagement à travailler avec des produits de saison provenant de fermes locales, des pêches du jour et des éleveurs spécialisés. Tout est préparé d'une manière authentique pour pour mettre en valeur l'essence de chaque ingrédient. Chez Craft, le Chef Kyle Koenig, le pâtissier Abby Swain et le personnel accueillant proposent aux convives de concevoir leur propre menu à la carte ou de choisir le menu dégustation avec ses sept plats de saison.
Gjelina is a restaurant that serves locally-sourced, produce-forward food with menus guided by conversations and long-standing relationships with farmers, local ranchers, fishermen, and co-ops. Our first location Gjelina LA in Venice Beach opened in 2008 becoming a staple in the local community. In 2023, we opened a Gjelina location in New York at 45 Bond Street. A month into being open, we had a fire and had to close our doors. As we complete construction and prepare for our reopening in fall 2024, Gjelina NY has had a series of pop-ups this summer, beginning with WSA in June and July, and NO BAR at The Standard, East Village, for the month of August. Our third location, Gjelina Las Vegas is scheduled to open at the end of 2024.
The Butcher’s Daughter is a plant-based restaurant, cafe, juice bar and “vegetable slaughterhouse." We treat fruits and vegetables as a butcher would meat: We chop, fillet and carve fresh produce into healthy vegetarian dishes and press them into pretty juices. Our daily-changing menu is 100% vegetarian, with many vegan and gluten-free options. We serve breakfast, lunch, dinner and weekend brunch, and we are currently open for indoor and outdoor dining, along with take-out and delivery.
