Restaurant Philosophy

Chef/Owner, Neil Kleinberg, a 30-year veteran of the NYC food scene, uses fresh, seasonal ingredients in his eclectic American menu. The result is classic dishes with a twist. “These are the foods I grew up on, and that I love to eat and love to cook,” he says. “There’s a little Jewish deli, a little mexican, a little American takeout, but it’s the best quality of all those mixed together. It’s the stuff I liked to eat when I came off the line years ago exhausted, sweaty, and starved.”

His goal is to make the best version of the most classic foods, and that starts with great ingredients. We source many of our products through the great organization called Farm to Chef. These include cage free eggs & chickens, beautiful seasonal and local produce, as well as prime quality meats and high grade maple syrup.

Here’s some of some of our most steady purveyors:

• Bobolink Dairy
• Blooming Hill Farms
• The Pickle Guys
• Eli’s Bread
• Jeffrey’s Meat Market, Essex Street Market
• Saxelby Cheesemongers
• Akiyama