to the left as you walk in the front door. Long room. Often large parties at big tables toward the back of the restaurant. I think they bring warmed olives when they seat you [or they used to, anyway]. Does this ring a bell?
Chef Theo Friedman meets with one of North Brooklyn Farms' farmers to discuss the chef−produce purveyor relationship, in addition to the importance of seasonality and flavor when developing the menus for his transformative culinary events. In preparation for his Stella Artois dinner party, Chef Theo then visits Union Square Greenmarket to pick out fresh, local ingredients for his end-of-summer celebration.