Since the early 2000s, a host of new health-conscious establishments have transformed the restaurant scene nationwide. While some of these establishments focus on serving exclusively organic or vegan fare, others have a mandate to deliver local and farm-to-table products. In the beginning, most of these restaurants were on the pricier side, but increasingly, even fast-food or quick-service restaurants are focusing on local and farm-to-table products. But this raises a question: In New York City, what exactly does local or farm-to-table mean? 6sqft investigated to find out how these concepts are being defined and what types of local products are most likely to end up on plates and bowls in our city’s restaurants.
Learn what’s local
Plenty of new restaurants and bars have been popping up on the Lower East Side over the last few years, but one of the more recent standout eateries to appear is Black Tree. This Brooklyn transplant has only been around for a little more than a year, but their incredible menu has drawn in everyone from food critics at the Wall Street Journal and Zagat to Guy Fieri—who by the way can be seen dusting Black Tree sandwich crumbs from his goatee in an episode of Diners, Drive-Ins and Dives.
We recently caught up with Mac Sillick and Sandy Hall, the owners and culinary creatives behind the delicious Downtown venture, to chat about their business. Find out about their “farm to sandwich” approach, why they only use locally sourced food, and why they moved their business from Crown Heights to the Lower East Side.
**GIVEAWAY**: The fellas are also offering up one lucky reader ‘drinks for two’ at the Black Tree bar. Keep reading to find out how you can enjoy some organic cocktails on the house!
The interview and giveaway here