“Our mission is to create beautiful meals and serve delicious food while supporting the regional food and farm economy. Using ‘a day’s drive from farm-to-table’ as a distance guide, we source from smaller, local purveyors, focusing on regenerative agricultural practices, and rely largely on fair trade and organic ingredients for products that do not grow in our region.”

Chicken pot pie made with pastured chicken and a flaky crust; house-made pasta that changes daily; matcha cake with rose whipped cream, yuzu gel, and black tahini.

The link from farm to restaurant at Mary Cleaver’s restaurant, Cleaver Counter, is shorter than most. A long-time caterer and pioneer in local food, Cleaver also owns The Green Table Farm in the Hudson Valley where she and her team raise hogs, pastured poultry, and grow vegetables and flowers. The team shuttles the bounty from the farm to this restaurant in Chelsea Market in Manhattan (the restaurant will relocate to Brooklyn in 2019) ensuring they have the freshest local produce possible.

The menu leans heavily on comfort foods like chicken pot pie and a vegetarian mushroom pot pie with a wholewheat crust. Grilled cheese is made over at lunch with raw milk cheddar and a seasonal chutney. The restaurant practices, meatless Mondays, and there are always vegan options available. No matter what entrée you order, there will be biodynamic or organic wine to pair with it.