Northern Spy Food Co.
New York, NY 10009
Village Voice's Description
What makes Northern Spy (named after a native New York apple) different from all the other locavoric, market-driven restaurants popping up everywhere lately? Cheaper prices, for one thing, and a California perspective on the part of the chef and partners, whose experience comes from a pair of well-regarded San Francisco restaurants. The food is playful and light, including a roast chicken in lemony broth; salad of freekeh, cheddar, and butternut squash; and mushroom sandwich. There's also a market in back that purveys all sorts of locally produced groceries, which constitute a sort of museum you can enjoy while waiting for your order. The interior is a tribute to Martha Stewart.
Tips from foursquare
Enjoy a big portion of corned-beef hash with two well-poached eggs ($14) or a kale salad with clothbound cheddar ($11). The warm biscuits with jam are an excellent side ($3).
It's official - housemade artisanal sodas are having a moment. Try one of our favorites here: cucumber mint, which you can also get as a fizzy wine cooler mixed with Grüner Veltliner ($8).
Recommended: Pig’s trotter roulade; pickled eggs; polenta with baked eggs; corned beef hash; kale salad with cheddar, squash and almonds; mushroom sandwich; pear-and-frangipane tart; apple pie.
Check out the new daily happy hour here from 4 until 7 p.m. Beer, wine, and cocktails are $2 off; bottles of wine are $5 off. There will also be an $8-and-under menu of small plates.
Brunch here is great. Whatever you do, get the biscuits and the honey butter. (and maybe a side order of bacon)
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Reviews and News
As we built our list of the 99 Essential Restaurants™ in Lower Manhattan, we spoke with the chefs and owners who give these places... More on Northern Spy Food Co. »
Biscuits and gravy from Northern Spy Food Co. (511 East 12th Street, 212-228-5100), $9 Has the cold crippled your healthy eating... More on Northern Spy Food Co. »
Part one of my interview with Northern Spy Food Co.'s Hadley Schmitt ran yesterday. Here in part two, the chef talks about keeping... More on Northern Spy Food Co. »
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