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En el centro de NY y con la huerta en la azotea...un ejemplo!!,
From nyt
Red and yellow watermelons, ripe strawberries, squash blossoms, heads of romaine and Bibb lettuces and fresh chickpeas are among the crops being lowered, using a pulley system, from the rooftop garden on a building in Greenwich Village. These will supply the kitchen of Bell Book & Candle, a restaurant opening in a month or so on the building’s ground floor. John Mooney, above, the chef, and his partner, Mick O’Sullivan, are growing more than 70 varieties of herbs, vegetables and fruits using a hydroponic automatic watering system of vertically planted structures, like little towers studded with openings for the plants. The pulley system is an alternative to hauling produce down six flights of stairs (there’s no elevator). The partners are sharing their harvest with neighborhood restaurants, but once they open, Mr. O’Sullivan estimates they will grow about 60 percent of their own restaurant’s produce.
eye lo descubrió en January 2011
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eye lo descubrió en September 2011
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A converted carriage house, with walls now dressed in red and white plaid, provides the setting for this intimate little East Villager, where traditional French bistro and New Orleans fare find their confluence. Fish and seafood headline this tour de force — from oysters Rockefeller with pancetta and spinach to lobster flavored by spices from the Big Easy. As space is limited (the place can seat, perhaps, two dozen people) and Jack's reputation seems to grow daily, reservations are essential. Tasting menu $50. TRAIN: 6 to Astor Pl
eye lo descubrió en June 2011
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nuevo!!
arqto ENRIQUE NORTEN
eye lo descubrió en September 2011
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Portholes, teak paneling, angular passageways and windows, cabin-inspired private rooms, and arched ceilings — Lure certainly impresses first-timers with its luxury liner motif. That said, it's the food — the truest measure of a restaurant's capacity for staying afloat — that makes this place SoHo's fashionable choice for fish and seafood. Those opting for bar food dining can enjoy Puget Sound oysters, artic char or Littleneck clams; meanwhile, the "Fish Board" features options like grilled swordfish with soy-ginger marinade and bay leaf-crusted seared tuna. TRAIN B, D, F, V to Broadway-Lafayette; R, W to Prince St; 6 to Bleeker
eye lo descubrió en June 2011
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Shaffer City Oyster Bar-Grill
+1 212-255-9827
40.740531 -73.991042saved by one person: there is one review
Few New Yorkers know oysters the way Jay Shaffer does. The Long Island native even raises his own, on beds in Shinnecock Inlet (he sells them here as "Shaffer Cove" oysters). He opened this convivial seafood restaurant in the Flatiron District in 1998, and the bar swiftly became a go-to destination for Manhattan oyster lovers, not just for the dizzying range of East and West Coast varieties but for Jay's inimitable bluster and banter.
eye lo descubrió en August 2010
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Sofisticado y antiminimal
eye lo descubrió en May 2011
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comida por twitter????
de elmundo.es
Entre la 40 y Madison, en pleno centro de Manhattan, se encuentra el restaurante 4Food,(4food.com), donde la comida rápida se encarga a través de Twitter, un concepto pensado para los que no pueden separarse del móvil ni siquiera a la hora de comer.
Esta iniciativa permite ahorrar tiempo a los hombres y mujeres de negocios que trabajan en una de las zonas más concurridas de día en Nueva York. El pedido se puede realizar desde el móvil o la web y luego pasar a recogerlo. Cada cliente diseña su propia hamburguesa con los ingredientes que desea, desde la tradicional carne de vacuno, el queso y los vegetales, hasta torta de arroz prensado, hummus o frutas.
Una vez hecha la combinación, se puede publicitar a través de la red de microblogging, de forma que si otros clientes encargan ese menú, se consiguen puntos para gastarlos en el local. Incluso hay una pantalla que muestra en tiempo real las actualizaciones del perfil de 4Food (@4foodnyc) y los trending burguers con los platos más demandados.
eye lo descubrió en March 2011
y 