“We created a place for like-minded people to come together and share their experiences over good food.”

Celery root pot pie with gruyère and black garlic; fluke crudo prepared with seasonal citrus and herbs; whole roasted hen of the woods mushrooms with juniper butter.

Entering the dining room at this eight-year-old Lower East Side restaurant, it feels like you have left the city. There are long wooden farm tables with benches on either side, a skylight that allows light to stream in, and plants tucked in here and there. Perenially stylish fellow diners are a clear reminder, however, that you’re eating in one of Manhattan’s hippest neighborhoods. They’re here not just for the people-watching, but the farm-totable cooking.

The team sources its ingredients, whenever possible, from local and sustainable suppliers like Zone 7, a New Jersey-based farm distributor that connects 120-plus sustainable farms with buyers like The Fat Radish. Their bounty, along with meat from ethically minded butcher Heritage Meats and NY-based hydroponic herb-growers like Square Roots, is featured on a menu with dishes like smashed cucumbers in its own natural juice with chives and burnt black garlic, Arctic char with golden tomatoes and pine nut relish, and local-harvest beef with arugula chimichurri.

“Vegetarians, if not vegans, could love it hard.” –Sam Sifton, The New York Times