Manhattan

Mas (la grillade)

Mas (mas) nm – Country house or farm in the South of France, usually made of stone.

Smorgas Chef

Smörgås Chef Restaurant Group was founded in 2003 by Norwegian chef and entrepreneur Morten Sohlberg and his partner MinYe.

The first location was established on historic Stone Street in the Financial District as a modest sandwich shop, which grew into a full-service restaurant and bar. As its popularity grew in the city; Smorgas Chef added 2 more locations—one in the West Village and another on Park Avenue located in the Scandinavia House Cultural Center.

Harlem Shambles

This butcher shop's name comes from its location (Harlem) and an old term for a meat market (Shambles). The shop will focus on locally sourced meats, and the owner is a trained butcher who'll be able to do custom cuts for customers.

Left Bank

Left Bank is at its core an American tavern that serves as a reflection of Greenwich Village itself. Left Bank's food is inspired by New York's local farmers, recipes of days gone by, and the relationships it has with its beloved guests. Left Bank not only thoughtfully sources humanely raised products and seeks out local fruits and vegetables, it showcases those ingredients in a simple yet sophisticated manner that allows their true flavors to shine through.

Monument Lane

Monument Lane is a West Village tavern serving seasonal American fare that takes inspiration from the area's pastoral past; when the land was once rich with salt marshes and grasslands, pure estuaries teamed with mussels and oysters, and acres of apple and cherry orchards bloomed nearby. In the 1700's and 1800's, New Yorkers came to Greenwich Village as a retreat to the countryside; traveling a road named Monument Lane, now called Greenwich Avenue, where the restaurant presently sits.

Slice

Slice was born in New York City in the fall of 2005, seeking to evolve the current pizza eating experience using fresh, local, seasonal ingredients, along with deliciously innovative and internationally inspired toppings. Slice sources all of its pizza ingredients from New York and New Jersey, including from Satur Farms and Irving Farm. Slice also offers one of the largest selections of New York State ales in the city, with dozens of local beers to choose from. All of Slice's food is free of GMOs and preservatives and its space was built using reclaimed and recycled materials.

Telepan

Chef/co-owner Bill Telepan's love of regional, seasonal produce is manifested not only in the food prepared in his namesake restaurant but also in the décor, which features photographs of local produce and farms. In addition to being a Slow Food supporter, Bill is a dedicated Union Square Greenmarket shopper. The changing seasons are reflected perfectly on his eclectic American menu. The cornucopia of seasonal produce offered at Telepan is complemented by house-smoked ham and trout, heritage breed pork, and pastured veal.

Saxelby Cheese

Just inside the city-owned Essex Street Market you will find the tiniest cheese shop filled with the largest assortment of American farmstead cheeses. Saxelby Cheesemongers has a selection from farms all over the US, but the majority come from cheesemakers in the northeast—New York, Vermont, Connecticut. Many of the products showcased are from farms that proprietor Anne Saxelby has visited or worked on, so she's a font of information about how and where each cheese was produced.

Salumeria Biellese

Salumeria Biellese has been making artisanal salumi on the west side of Manhattan since it was founded by Ugo Buzzio, from the Piemontese village of Curino, near Biella, back in 1925. Ugo was joined in the business by his paesano Piero Fiorio, and today Ugo's son, Marc Buzzio, and Piero's sons-in-law, Paul Valetutti and Fouad Alsharif, carry on the tradition along with their sons, making Salumeria Biellese a third-generation family affair.

Rye House

Rye House is a tavern specializing in spirits, wine and beer made in the USA. Cocktails are created with rum from Louisiana, vodka from Idaho, white whiskey from Iowa, gin from Oregon, bourbon from Kentucky (as it should be), applejack from Jersey, and rye made right on the premises. Lynnette Marrero and Jim Kearns, on the bar, learned their mixology from Julie Reiner (Snail-approved Flat Iron Lounge) and Audrey Saunders (Snail-approved Pegu Club) so you can be sure there'll be sure hands on the cocktail shaker.

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