Farm to Table Restaurants
Local, farm to table restaurants may seem like a trend, but supporting these restaurants is critical if we want to develop a healthier, more sustainable food system. Eating at these types of restaurants is easier than ever before, and here is a (growing) guide to some of the best farm to table spots in NYC and beyond.
Plant based, non GMO, sustainable, artisanal and organic whenever possible.
Locally and globally from small & family farms. abcV is here to serve, inform and inspire a cultural shift towards plant based intelligence, through creativity and deliciousness. Offering high vibration foods, embracing balance with beauty, wellness, wisdom & love to nurture our personal and planetary ecosystems.
Pro Tip: Ask for a table near the open kitchen so you can watch the veggie magic happen.
Rosemary's is an Italian restaurant with a rooftop garden serving seasonal, farm-to-table cuisine located in the West Village. Founded in 2012 by Carlos Suarez, the owner of Bobo, Claudette, and Rosemary's Pizza, Rosemary's is named after Suarez's mother and is inspired by her home in Lucca, Tuscany.
Executive Chef-Partner Wade Moises serves seasonal Italian dishes that highlight produce from the rooftop garden and Hudson Valley Farm, as well as house-made pasta and focacce.
A natural extension of the rooftop garden at Rosemary’s West Village, Rosemary’s Farm was founded in 2015 to further the restaurant’s commitment to serving fresh, local, and sustainable products.
Produce and eggs from Rosemary’s Farm are served at all Casa Nela restaurants.
Dedicated to creating a sense of community around food, Rosemary’s Farm regularly hosts events including an annual Pig Roast and monthly communal benefit dinners at Rosemary’s West Village.
Pro Tip: After ordering your entree, take a quick trip to their rooftop farm.
Nestled on a unique garden plaza with romantic East River views, Riverpark represents a dynamic culinary destination reflecting Chef Tom Colicchio’s overall vision as a restaurateur. Our modern American menus change daily, highlighting seasonal ingredients from our own Riverpark Farm - located just a few feet away from our kitchen - and other local farms and green-markets.
The Riverpark Farm at the Alexandria Center for Life Science is one of the largest and most urban farming models in New York City. Developed through a partnership between Riverpark restaurant and the Alexandria Center, the Farm supplies fresh produce to the adjacent Riverpark restaurant, under the direction of Chef/Owner Tom Colicchio.
The Farm is a ground breaking example of a stalled site used to stimulate economic activity, benefit the environment, beautify an area, and engage the community.
Since 1986 Friend of a Farmer has been a pioneer in the farm-to-table movement. We’ve created a reputation for seasonally fresh and local ingredients within an atmosphere unlike anything else in New York City.
To provide our guests with a warm familiar feeling found only in the countryside, we’ve carefully crafted and hand built all of the wooden columns, ceilings, floors, and fireplaces.
Our specialty cocktails and homemade juices are all pressed at the farm. The seasonal ingredients, homemade syrups, infused liquors and balanced pours blend beautifully to create a unique and delicious finish.
Our wines are carefully selected and primarily focused around the boutique, family owned vineyards, many of which are sustainable and bio-dynamic.
Thirty years later and Friend of a Farmer still remains a family owned and operated business that has stayed true to its roots and concept.
Amali’s name was inspired by a historical term for lands shared by modern day Greece, Italy and Turkey.
In that spirit, our menu is inspired by the Mediterranean way of life and emphasizes vegetables, olive oil, cheese, grains, and fish.
In keeping with the values of that dining tradition, we support sustainability - from the food we buy, the wine we serve, to the finishes in the restaurant and our sustainable economic practices.