We are passionately committed to offering the freshest, safest ingredients, presenting a seasonal menu, that is locally focused and globally artistic, and cultivating a healthy relationship on our tables and for the planet. ABC Kitchen & Michelin star Chef Jean-Georges Vongerichten invite you to enjoy our award-winning cuisine, curated in alignment with the farm-to-table movement. Our menu is free of pesticides, synthetic fertilizers, insecticides, antibiotics, hormones, is GMO-free, and naturally and humanely sourced from regional farmers and fair trade cooperatives, celebrating community and the future of the slow food movement.
Our atmospheric elements, under ABC Home curation, feature environmentally conscious stories, honoring the preservation of the arts and global sustainability./
St. Louis native Danny Meyer's barbecue joint tops the short list of Manhattan's best 'cue contenders. Chef Kenny Callaghan knows his wet sauces and dry rubs: The menu includes traditional St. Louis spareribs, Texas salt-and-pepper beef ribs, Memphis baby backs and Kansas City spare ribs. The atmosphere is sports-heavy and includes a prominent bourbon bar and galvanized-metal buckets for your bones.
More than a mere crusader for sustainability, Dan Barber is also one of the most talented cooks in town. He builds his oft-changing menu around whatever's at its peak on his Westchester farm (home to a sibling restaurant). During fresh pea season bright green infuses every inch of the menu, from a velvety spring pea soup to sous-vide duck breast as soft as sushi fanned over a slivered bed of sugar snap peas. Start to finish, there's a garden on every plate-from buttery ravioli filled with tangy greens to just-picked cherries under a sweet cobbler crust. Once among the most sedate little restaurants in the Village, this cramped subterranean jewel box has become one of the most raucous.
