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NYC's 8 Best Farm to Table Restaurants

Farm to table dining is one the biggest trends taking over the culinary scene, and considering the good it does the environment, the farming industry, and the economy, it’s something New York City couldn’t be happier about. Though the Big Apple is known for its endless concrete and dwindling greenery, these eight restaurants have managed to not only provide a farm-to-table experience for their diners, but to excel at it.

Best of NYC Farm to Table: The Marshal (Midtown West)

This cozy, rustic hotspot boasts a wood oven firing oven, which churns out a menu of farm-to-table dishes in New American cuisine. The eco-conscious visionaries behind this establishment source food from local farmers, wine from local wineries, and liquor from local distilleries. While supporting the local community, they also reduce the amount of carbon emissions from shipping. Sustainability is paramount—The Marshal doesn’t burn any gas and cooks only with replanted apple and cherry wood from local orchards. Wood-fired main dishes on the dinner menu include The Marshal’s famous wood-oven roasted meat loaf, ground Arcadian Pastures sirloin, chuck, and flank steak stuffed with mozzarella from Tonjes Farm, plus parsnips, turnips, carrots, local kale, and onion gravy. On the brunch menu, try the Esposito Bros. sausage, thigh-cut bacon, and the New York cheddar wood-oven frittata with fresh herbs. It's served with fingerling potatoes and arugula that hails from Satur Farm. There's also a full bar! 628 Tenth Ave., 212-582-6300,

Best of NYC Farm to Table: ABC Kitchen (Flatiron)

ABC is dedicated to the idea of serving only the freshest, safest ingredients via a seasonal menu. Michelin star Chef Jean-Georges Vongerichten is responsible for the eclectic menu that often carries dishes such as Fried Organic Chicken served with collard greens and hot sauce butter. Whole wheat pizzas, homemade pastas, and an assortment of fish dishes can also be found on the menu. All of ABC’s ingredients are naturally and humanely sourced from regional farmers and fair trade cooperatives. 35 E. 18th St., 212-475, 5829,

Best of NYC Farm to Table: Riverpark (Kips Bay)

Riverpark features its own urban farm only a few feet away from the kitchen, truly encapsulating the “farm to table” mentality in Manhattan’s sprawling concrete jungle. The menu changes daily to reflect whatever foods are currently in season, but you can expect to find dishes as delicious as Grilled Lamb Chop (parsnip, gremolata, truffle jus), Whole Roasted Fish for Two (baby fennel, Cipollini onions, lemon confit, almonds), and Roasted Diver Scallops (salsify, blood orange, Sicilian pistachio, wheat berries) during every visit. 450 E. 29th St., 212-729-9790,

Best of NYC Farm to Table: Blue Hill (Greenwich Village)

Blue Hill boasts three culinary locations—one in Manhattan and the other destinations in Pocantino Hills, New York. The original Blue Hill, which made its debut in 2000, is located in Greenwich Village. Hidden a few steps below street level, Blue Hill is housed in a landmark speakeasy by Washington Square Park. Like its other locations, Blue Hill’s Greenwich Village menu showcases local food and a wine list that hails from producers who respect artisanal techniques. Ingredients come from nearby farms, including Blue Hill Farm in Massachusetts, and Stone Barns Center for Food and Agriculture in Pocantino Hills, New York. Diners can choose the four-course “Tasting Menu” or the “Farmer’s Feast,” a six-course tasting inspired by the week’s harvest. Dishes at press time include Experimental Corn—Maine lobster, squid, and speck, and Rotation Risotto—smoked tomato and farmer’s cheese. Dress is elegant casual. 75 Washington Pl., 212-539-1776,

Best of NYC Farm to Table: Dianne and Elisabeth (Midtown West)

This wine bar and kitchen is newer to the Hell’s Kitchen dining scene, but it definitely holds its ground when it comes to memorable dishes. Dianne and Elisabeth is ideal for sharing small plates, so make sure you come with an adventurous palette. The Roasted Shrimp (local market fresh shrimp chimichurri and grits) and Red Ravioli (beet pasta filled with goat cheese, ricotta, and a sage butter sauce) are two of Dianne & Elisabeth’s most popular dishes amongst locals and visitors alike. 644 Tenth Ave., 917-472-7808,

Best of NYC Farm to Table: Market Table (West Village)

Market Table

Photo: Jon Selvey

The West Village’s Market Table offers seasonal American fare influenced by Chef Mike Price’s childhood, which was spent on his family’s farm in Maryland, as well as his years of experience working alongside talented chefs. Market Table invites foodies to enjoy dinner, lunch, or brunch. From the brunch sandwich menu, explore the spiced lamb merguez sliders with tzatziki, arugula, and roasted baby eggplant. As for sweets, indulge in the carrot and zucchini muffins with whipped mascarpone. Market Table boasts an airy dining room with exposed brick walls and large windows, which invite lots of light in. 212-255-2100, 54 Carmine St.,

Best of NYC Farm to Table: Clay (Harlem)


In a sleek corner space in Harlem that once housed Perk’s—a historic nightclub—Clay is a new American farm-to-table restaurant that boasts a natural wine bar. Executive Chef Gustavo Lopez showcases local, seasonal ingredients, humanely sourced meat, and sustainable seafood. He also has a keen eye for artistic plating. From the menu of pastas—all made in-house—is garganelli tossed with crumbled house-made pork sausage and kale. Main dishes include confit duck leg with celeriac, smoked faro, collard greens, and tart blueberry gastrique. A natural wine and cocktail menu complement the farm-to-table menu and reflect thoughtful sourcing and natural ingredients. 212-729-1850, 553 Manhattan Ave.,

Best of NYC Farm to Table: Foragers Table (Chelsea)

Foragers Table

Foragers Table offers vibrant seasonal fare made in an open kitchen. Its international team transforms simple, organic, and locally sourced ingredients into innovative New American dishes. Foragers has its own farm in Upstate New York. Menus include dinner, dinner tasting, brunch, and a children’s offering. At press time, the dinner menu offered the emmer reginetti bolognese—sfoglini pasta, lamb bolognese, broccoli rabe, brown beech mushrooms, chili flakes, and parmigiano reggiano, and the red snapper a la plancha—a medley of local sweet corn, chanterelles and heirloom cherry tomatoes, grilled sweet corn puree, shishito pepper, pickled shallot vinaigrette, and salsa verde. 212-243-8883, ext. 206, 233 Eighth Ave.,

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