Underneath the restaurant Atera, Farm.One is growing more than 500 products for city restaurants.
Tag: Tribeca
“Even the food will amaze you, like if you get any meat dish they’ll cook it in front of you but not on a stove. I know pretty cool right?”
Their garden may not supply all of their ingredients, but by planting smartly, the restaurant has managed to bring new flavors to the menu.
Their innovation is a simple one: They sell their greens alive, still growing in trays so that there is no decay between the farm and the plate. Just snip, wash and eat.
Chicken soup is made with retired egg layers, while retired dairy cows supply their “in-your-face flavorful” ground beef.
New Yorkers now have access to “extreme small-batch varieties” of sake at venues across the city.
At his new location, Bill Telepan kicks it down a notch.
Bubby’s proprietor Ron Silver is excited about flavor, and also about form.
Take a peek inside Tribeca’s new food hall, All Good Things, where hungry shoppers find a curated selection of artisanal goods from the likes of Dickson’s Farmstand Meats, Orwasher’s bread, Blue Marble Ice Cream, Nunu Chocolates, Blue Bottle Coffee and Cavaniola’s cheese, plus an upstairs oyster bar and a downstairs fine-dining restaurant.
A carefully curated feast under one roof.
In our current issue, Nancy Matsumoto takes us inside Tribeca’s new food hall, All Good Things, where hungry shoppers find a curated selection of artisanal goods from the likes of Dickson’s Farmstand Meats, Orwasher’s bread, Blue Marble Ice Cream, Nunu Chocolates, Blue Bottle Coffee and Cavaniola’s cheese, plus an upstairs oyster bar and a downstairs fine-dining restaurant.
