Mmmmm

 

About The Eats

We celebrate ingredients that grow up the way nature intended. From produce that is free of pesticides and GMOs. to poultry and eggs that aren’t limited to cages. to proteins that are grass-fed and humanely raised. Drinks that are composed of natural flavors. Coffee and desserts that are fair-trade. We are dedicated to great-tasting grub with no funny business–we will serve you nothing less than the highest quality meals and refreshments.
  • PRODUCE

    Fresh Meadow and Hepworth Farms supply us with their certified-organic fruits & veggies. Organic farming practices are designed to encourage soil and water conservation, as well as pollution reduction. Pesticides and genetic modifications are left entirely out of the equation, which means they are left entirely out of your body. You can feel good about that.
  • CROPS

    In our organic, non-GMO crops, we celebrate the magical powers of grains. Red wheat berries are higher in protein and more robust in flavor than white. Buckwheat groats, a hulled fruit seed related to rhubarb and sorrel, promotes lower cholesterol, blood pressure and is a good source of magnesium. Bulgur is a dried, cracked wheat that is high in fiber and protein and has a low glycemic index. Freekeh, or roasted & rubbed green durum wheat, is high in protein, fiber and B vitamins. Red quinoa has the perfect balance of all nine amino acids essential for human nutrition. Talk about efficiency.
  • SWEETS

    Blue Marble, the only certified-organic creamery local to NYC, provides our ice cream, which we scoop into sundaes or blend into shakes. Flourish Baking provides our baked goods, using fair-trade chocolate and organic, local ingredients.
  • PROTEIN

    We source our red meats from Vermont Country farms & Fossil Farms. Our boar is wild-caught in Texas. Our cattle is raised on lush, nutrient-rich grass fields. A natural grass-grazing diet allows the meat to reach its full potential in context of nutrients, texture and protein-to-fat ratio. Organic farming practices are designed to encourage soil & water conservation and reduce pollution. Our smoked meats are nitrate-free, and our hotdogs are certified-organic and uncured. Our free-range chicken hails from Goffle Road Farms, who prohibit the use of steroids, antibiotics or animal by-products. Our duck comes from Maple Leaf Farms, family-owned and committed to raising the best birds possible. All poultry is free of hormones, antibiotics and cages because cage-free chickens live happier, stress-free lives and are less susceptible to diseases. Little Green Foods makes our vegan veggie patties in organic, small batches, where the only additive is love. There are no added colors, artificial flavors or synthetic substances, which means everything going into your body is coming from nature.
  • CHEESE

    We get our cheeses from Mainland, Organic Valley and Wisconsin. Mainland celebrates a key ingredient in the aging process of their cheese--good, old-fashioned time. And Wisconsin is historically good at making prize-winning cheese. Daiya supplies the vegan option. All of our milk cheeses are rGBH-free, come from pasture-raised cows and are made with vegetable or microbial rennet. rGBH is a hormone injected into cows to make them produce more milk. It is banned in 7 countries, might be linked to cancer, and is just not quite right. Rennet is what helps cheese to coagulate, and we use cheeses with vegetable or microbial rennet so our vegetarians can get in on the fun.
  • BEVERAGES

    Ronnybrook Farms delivers our rGBH-free milk from grass-fed, local cows. We serve Maine Root Sodas because they use evaporated cane juice, organic spices and purified water. Cup & Compass provides our organic, freshly-squeezed lemonades, and our coffee and teas are fair-trade and organic. Juice boxes are organic and all-natural, so your kids are as happy as you are.
  • SAUCES

    Our sauces are organic and gluten-free, and made with organic cage-free eggs and non-GMO oil, vegan where possible. Genetically modified foods can leave foreign materials in our bodies, that can then transfer into the DNA of our bodies’ natural bacteria. We’re just going to stay away from all of that for you.
  • The Benson Farm

    Checkout where our cheese comes from benson family video
  • SIDES & BREADS

    LeBus or Classic City bakes our fresh, all-natural, artisinal bread daily. We use russets harvested from Idaho, where the soil is volcanic and rich and the climate and irrigation is ideal for the tastiest, most nutrient-rich french fry. Our sweet fries come from East Coast sweet potatoes, which have drier skins and thus yield a crispier fry. Our pickles are all-natural and hand-packed at Grillo’s Pickles from Boston, and they use a 100 year old recipe.
  • PRODUCE

    Fresh Meadow and Hepworth Farms supply us with their certified-organic fruits & veggies. Organic farming practices are designed to encourage soil and water conservation, as well as pollution reduction. Pesticides and genetic modifications are left entirely out of the equation, which means they are left entirely out of your body. You can feel good about that.
  • CROPS

    In our organic, non-GMO crops, we celebrate the magical powers of grains. Red wheat berries are higher in protein and more robust in flavor than white. Buckwheat groats, a hulled fruit seed related to rhubarb and sorrel, promotes lower cholesterol, blood pressure and is a good source of magnesium. Bulgur is a dried, cracked wheat that is high in fiber and protein and has a low glycemic index. Freekeh, or roasted & rubbed green durum wheat, is high in protein, fiber and B vitamins. Red quinoa has the perfect balance of all nine amino acids essential for human nutrition. Talk about efficiency.
  • SWEETS

    Blue Marble, the only certified-organic creamery local to NYC, provides our ice cream, which we scoop into sundaes or blend into shakes. Flourish Baking provides our baked goods, using fair-trade chocolate and organic, local ingredients.
  • PROTEIN

    We source our red meats from Vermont Country farms & Fossil Farms. Our boar is wild-caught in Texas. Our cattle is raised on lush, nutrient-rich grass fields. A natural grass-grazing diet allows the meat to reach its full potential in context of nutrients, texture and protein-to-fat ratio. Organic farming practices are designed to encourage soil & water conservation and reduce pollution. Our smoked meats are nitrate-free, and our hotdogs are certified-organic and uncured. Our free-range chicken hails from Goffle Road Farms, who prohibit the use of steroids, antibiotics or animal by-products. Our duck comes from Maple Leaf Farms, family-owned and committed to raising the best birds possible. All poultry is free of hormones, antibiotics and cages because cage-free chickens live happier, stress-free lives and are less susceptible to diseases. Little Green Foods makes our vegan veggie patties in organic, small batches, where the only additive is love. There are no added colors, artificial flavors or synthetic substances, which means everything going into your body is coming from nature.
  • CHEESE

    We get our cheeses from Mainland, Organic Valley and Wisconsin. Mainland celebrates a key ingredient in the aging process of their cheese--good, old-fashioned time. And Wisconsin is historically good at making prize-winning cheese. Daiya supplies the vegan option. All of our milk cheeses are rGBH-free, come from pasture-raised cows and are made with vegetable or microbial rennet. rGBH is a hormone injected into cows to make them produce more milk. It is banned in 7 countries, might be linked to cancer, and is just not quite right. Rennet is what helps cheese to coagulate, and we use cheeses with vegetable or microbial rennet so our vegetarians can get in on the fun.
  • BEVERAGES

    Ronnybrook Farms delivers our rGBH-free milk from grass-fed, local cows. We serve Maine Root Sodas because they use evaporated cane juice, organic spices and purified water. Cup & Compass provides our organic, freshly-squeezed lemonades, and our coffee and teas are fair-trade and organic. Juice boxes are organic and all-natural, so your kids are as happy as you are.
  • The Benson Farm

    Checkout where our cheese comes from benson family video
  • SAUCES

    Our sauces are organic and gluten-free, and made with organic cage-free eggs and non-GMO oil, vegan where possible. Genetically modified foods can leave foreign materials in our bodies, that can then transfer into the DNA of our bodies’ natural bacteria. We’re just going to stay away from all of that for you.
  • SIDES & BREADS

    NY Brooklyn Bread in bakery in Brooklyn NY makes all-natural, artisinal bread fresh daily. We use russets harvested from Idaho, where the soil is volcanic and rich and the climate and irrigation is ideal for the tastiest, most nutrient-rich french fry. Our sweet fries come from East Coast sweet potatoes, which have drier skins and thus yield a crispier fry. Our pickles are all-natural and hand-packed at Grillo’s Pickles from Boston, and they use a 100 year old recipe.
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decorative food hot sauce pineapple sandwich shake decorative ingredients bowl of produce

FAQ’S

  • What’s special about grass-fed, pasture-raised meats?

    Animals who are raised commercially are bred to stand and eat grain their whole lives. That means no exercise, and no vegetables, which means a much higher fat-percentage. Organic, grass-fed meats are tougher and leaner because there is less fat marbling and more muscle. As a consumer of grass-fed, pasture-raised meats, you are putting less fat, more minerals & nutrients and zero unnatural substances into your bodies. Happier animals, happier people.
  • Where does your chicken come from?

    Our chicken comes from New Jersey’s own Goffle Road Poultry Farm. For three generations, Goffle Road has carefully followed all organic practices-- their chickens are free range and free of antibiotics, hormones, steroids and animal by-products. The farm is in the process of being certified organic, on track for the end of 2017. The USDA has extremely careful guidelines, and the process is very expensive, requiring an application fee, annual renewal fee, assessment on annual production or sales, and inspection fees. Our farmers started how we did--small and in need of outside support. We stick by them.
  • Organic vs Conventional vs All Natural-- what is the difference?

    Conventional food by and large focus on producing a large quantity at the lowest possible cost, with the help of chemical pesticides, herbicides, fungicides, chemical fertilizers, and often sprouted with genetically modified seeds. The same crop is usually grown in the same location year after year. Animals raised in a conventional food system might never see the outdoors during their lifetime. All natural foods are minimally processed and free of synthetic preservatives, growth hormones, antibiotics, hydrogenated oils, stabilizers & emulsifiers. These foods are not subject to government certification, with the exception of meat & poultry which, “must be minimally processed in a method that does not fundamentally alter the raw product.” Organic foods are produced using methods that do not involve synthetic additives or contain genetically modified organisms and are not processed using irradiation, industrial solvents, or chemical food additives. The USDA certifies products as organic and annually retests farms to ensure they are upholding organic standards and practices. Animals that are certified organic must come from animals whose parents were certified raised organic and raised from birth on organic land. They must be fed organic crops. The land cannot have been sprayed with pesticides, herbicides, fungicides or synthetic fertilizers for a minimum of 3 years prior to certification. No animal by-products may be fed to animals. No genetically modified organisms may be used in feed or the animals, and no antibiotics may be administered. The product to be certified must be documented from birth to purchaser for traceability and verification.
  • What’s a grain finish?

    While our livestock eats what they would naturally for the duration of their lives, the last 5-6 weeks require a “grain finish” to keep meat flavors consistent. In this case, our farmers use a mix of organic barley, snow peas, flax and alfalfa. This mixture is put in the middle of the pasture, so the animals can choose when to eat and how much-- there is no force-feeding involved.
  • rBST? What’s that?

    rBST is a hormone injected into cows to make them produce more milk. It is banned in 7 countries, might be linked to cancer, and is just not quite right.
  • How do exotic meats compare to beef?

    In regards to nutrition, bison, elk and wild boar are leaner than beef and contain more protein and minerals. Bison is more red in color because a lack of fat marbling. Elk contains a great source of iron, phosphorous and zinc. Both bison and elk taste a little sweeter than beef, elk being a bit more mild. Wild boar has a unique flavor profile-- sort of nutty and rich.
  • Are your foods sourced locally?

    We source as locally as possible, and build relationships that make the most sense. We never sacrifice organic and all-natural certifications in order to source more closely to home. For example, while we source our meats from Fossil Farms (based in New Jersey and dedicated to sustainable, humane farming) and Pat LaFrieda (a family-owned operation that began in Brooklyn, that focuses on minimally-processed meats free of hormones and antibiotics and humanely raised on natural diets), these guys outsource to the midwest, where livestock grows happily and naturally on many different family farms. Boar runs wild in Alabama and Florida, and are trapped professionally in their natural habitats by Fossil Farms. Organic Valley supplies us with cheeses from a handful of local, family-run farms.
  • Where’s the regular bacon, man?

    I’m going to be frank with you, you’re not gonna find it here. But I promise you can’t find better. Our duck bacon has 57% less fat and 28% less sodium than “regular” pork bacon, but is still rich and delicious in flavor. Country bacon is a round cut from the pig’s shoulder, and is leaner than your traditional applewood smoked. Beer-braised bacon is our smoked pork belly that happened to clinch first place for taste in The Great Big Bacon Picnic in Brooklyn, NY. We stayed away from hormones & additives and both pork bacons are nitrate-free.
  • Do you have vegan protein options?

    Yes! James Sarkar started Little Green Foods after finding it very difficult to find vegan products that weren’t loaded up with soy and over-processed. He makes our veggie patties in his renewable energy facility in New Jersey-- both of which are vegan and made fresh in small batches.
  • What’s a sprout bun?

    Sprouted grain. Compared to whole wheat, the sprouted grain is easier for those with wheat sensitivities to digest, and is also healthier because sprouting is a way for all vital nutrients to be released and thus absorbed in your body. Our sprout bun contains wheat, rye, spelt, oats, sunflower, sesame, soy and of course sugar and yeast.
  • Most pickles use chemical preservatives. Are yours all natural?

    Grillo’s Pickles has been using the same perfected recipe for over 100 years. It came all the way from Italy, passed down from Grillo generation to generation. In this recipe, grape leaves act as a preservative. Every batch is all-natural, fat free, vegan, certified kosher, gluten free and raw, never cooked and never frozen.
  • How does this collard wrap work? Can I get it wrapped in lettuce instead?

    Because we use organic produce, our lettuce leaves are usually too small to make a consistent lettuce wrap for your burger. It becomes a real headache for the kitchen. So, we use collards, which are much larger in size. Blanched to tenderize, the collard is simply wrapped around your burger components like a burrito. Collard greens are super high in vitamins A & C, and a great source of calcium and fiber.
  • What are all these grains in the new crop bowls?

    In our organic, non-GMO crops, we wanted to celebrate the magical powers of grains. Red wheat berries, the entire edible part of the wheat kernels (the germ, bran and endosperm without the hull or outer shell) are higher in protein and more robust in flavor than white. They do contain gluten. Buckwheat groats, a hulled fruit seed related to rhubarb and sorrel, promotes lower cholesterol and blood pressure, and is a good source of magnesium. It is a suitable substitute for people with gluten sensitivities, as it is a fruit seed. Bulgur is a dried, cracked wheat that is high in fiber and protein and has a low glycemic index. Freekeh, or roasted & rubbed green durum wheat, is high in protein, fiber and B vitamins. Last but definitely not least, red quinoa has the perfect balance of all nine amino acids essential for human nutrition. Talk about efficiency.
  • What’s pimento cheese?

    It’s a spread made from our aged cheddar (from pasture-raised cows, rBST free, aged 24 months), mayo, peppers, garlic, herbs and spices. Comes melted, gooey and delicious.
  • What’s the deal with your non-homogenized milk?

    We get our milk from Ronnybrook Farms, located in Ancramdale, NY. Homogenization, a mechanical process in which the large butterfat globules are pulverized to micro-sized creates the illusion of homogeneity. Unfortunately, your digestive system gets confused and may recognize the milk as a toxin, because the milk fats are no longer digested slowly, but instead absorbed into the bloodstream. So, Ronnybrook produces good, clean, pasteurized and non-homogenized milk that tastes better and is better for you.
  • Why are the egg yolks so orange?

    Our eggs come from hens who live as they were meant to live-- without cages and without fake, cheap diets. They eat worms and bugs, and roam free, thus producing a more vibrant, nutrient-rich yolk. Pete and Gerry’s Organics works with small family farms in the Northeast to supply us with certified humane, USDA organic eggs. When available, we also buy Carol’s Eggs-- a very similar but even smaller-scale operation.
  • The caramel tastes-- I don’t know exactly-- different. What kind is it?

    We found Fat Toad Farm, who makes caramel from goat’s milk. Judith and Steve run the place with their daughter Calley and a small team, milking all 60 goats twice daily. All combining, stirring, bottling and shipping happens right on the farm. Goat’s milk caramel originates from Mexico, known as cajeta.
  • Why are these milkshakes so delicious?

    Well, it starts with the ice cream, and we already talked about the milk. Blue Marble is the only certified-organic creamery native to New York City-- they use simple ingredients and a lot of love to create a delicious, natural product. All we really do is blend it up so it fits through a straw. Our favorite thing about Blue Marble is their effort to help other parts of the world. Through their non-profit initiative called Blue Marble Dreams, they recently partnered with a group of women in Butare, Rwanda and opened the country’s first ice cream shop, called Sweet Dreams!
  • Do you have Coca-Cola or Pepsi products?

    No, we partnered with Maine Root Fair-Trade Certified Sodas, because they are all-natural! No pesticides or herbicides produces a much fresher-tasting drink. Maine Root diet sodas are sweetened with stevia instead of aspartame.
  • Where do you get your chocolate sauce?

    Our chocolate sauce hails from Holy Kakow, based in Portland, Oregon. Wyatt Woods started the company with a mission to improve the planet by practicing sustainable, organic processes. Each batch is made small and personal, just the way we like it.
  • How did kimchi end up on the menu?

    One of our busboys in Astoria started a Kimchi in his mom’s restaurant, called Kyle’s Kimchi. He actually came to our Headquarters dressed in a full suit, ready with a full pitch. Made locally with all natural ingredients from his grandmother’s 60 year old recipe, Kyle’s Kimchi fit right in. Plus, it’s delicious.