There are a lot of restaurants in New York touting organic, locally grown food. There aren’t so many restaurants that have their very own farm supplying them.
Blue Hill
75 Washington Place
at 6th Avenue
New York, NY 10011
(212)539-1776
www.bluehillfarm.com
Blue Hill is just such a restaurant. What would seem like just another organic eatery in Greenwich Village is something more. The restaurant owners are refurbishing the Blue Hill Farm to supply their restaurant with personally chosen ingredients, (rustic ingredients are already chosen form several farms throughout the New England region.) While the family farm is still in early stages of production, it already supplies the several restaurants under the Blue Hill name with grass-fed meats, vegetables and fresh milk.
Birdbath
145 Seventh Avenue South
at Charles Street
New York, NY 10014
(646)722-6565
Birdbath Bakery
233 First Avenue
New York, NY
(646)722-6565
www.buildagreenbakery.com
Another rather grand green technology experiment is going on in the village. Birdbath operates two bakeries in the east and west village and both locations are experiments in total sustainability. The shops feature such green building highlights as wind power, walls made of baked wheat, cups made of corn, and shelves made from recycled paper, they even used milk-based paint. Basically every possible aspect of the stores are making an attempt to further sustainability, they even offer a 25% discount if you arrive on a bike or skateboard! The cookies and cupcakes are all made from organic food, and the store design is a testament to the human capacity for creativity within limited construction means.
Savoy
70 Prince Street
at Crosby Street
New York, NY 10012
(212)219-8570
www.savoynyc.com
A local favorite, Savoy is a restaurant where having the most exquisite organic locally grown food is the paramount concern and owner/chef Peter Hoffman makes sure that’s the case. He has harvested relationships with countless food producers in the New York area and near by states to hand pick precisely where his food comes from. He says that going to a food producer and getting to know the grounds of creation really helps him learn how the way a food is produced affects the way it tastes.
These examples are by no means the only restaurants in the city that are experimenting with new and exciting innovations in sustainable cooking, but not so environmentally conscious restaurateurs could learn a few things from the sterling examples set by them.
No comments:
Post a Comment