Seasons
6 min read
The beauty of eating with the seasons
A seasonal kitchen begins by listening—to the growers, the weather and the ingredients at their best.
Every Tuesday morning, before the dining room wakes, our kitchen team walks the stalls at the Grand Army Plaza market. We taste, we talk and we listen. What we bring back that day quietly shapes what you will eat later in the week.
Letting the harvest lead
Autumn in New York is generous. Delicata squash, crisp heirloom apples, the last of the sweet peppers and the first of the chicories all arrive within a few short weeks. Rather than forcing a fixed menu, we let these ingredients tell us when they are ready.
“The best menu is the one the season has already written. Our job is to read it carefully.”
Working with growers we know
Most of our produce comes from fewer than a dozen farms within a day’s drive of Brooklyn. Knowing the people behind each crate means we hear about the cold snap that sweetened the carrots, or the late rain that made the mushrooms bloom.
What it means at your table
It means dishes change, sometimes week to week. It means flavours that feel bright and alive. Most of all, it means every plate carries a small story of where it came from.
