New York City (Fodor's, 2012) - Fodor's [179]
In addition to waving to fellow chefs who shop the market, he catches up with the many farmers he’s befriended over the years. “They’re cultivating more than a business,” Anthony says. “They’re cultivating a community.”
Anthony’s typically dressed in civilian clothing when he hits the market, but shoppers often sense his passion as he inspects and buys unusual produce. “They’ll ask me, ‘How do I use that? What does that taste like?’”
At some restaurants greenmarket finds are scrawled on a chalkboard or highlighted on the menu as daily specials. Anthony likes to maintain a bit of drama. “We want people to bite into our food and ask, ‘What is this? Where did this come from?’”
The food at Gramercy Tavern is seductively simple, letting the ingredients speak for themselves. “When a dish is shouting with the flavors [of] soft, seductive sweet potatoes, roasted sweet shallots, or the very best organically raised New York State chicken, we know we’re doing our job right.”
Anthony’s Top Greenmarket Snacks
On Friday—Anthony’s day off—you’ll typically find him back at the Greenmarket, shopping for his personal “VIP customers”—his wife and young child. “If I stay focused, I can get through in half an hour,” he says. Still, there are some worthy distractions. He rarely escapes without downing a cup of cider or a drinkable yogurt from Ronnybrook Farms, and a few samples of toasty Martin’s pretzels. Then there’s the nut-flecked granola from Hawthorne Valley Farms. “I’m lucky if that makes it home.”
AND FOR DESSERT …
Sure, it’s an international chain, but if you’re looking for a major chocolate fix, you can count on Max Brenner: Chocolate by the Bald Man (841 Broadway, near 13th St. | 212/388–0030) to provide your poison. Max Brenner: Chocolate by the Bald Man is a Willy Wonka–esque chocolate emporium filled with college kids, families, and tourists—chocolate lovers, one and all. The extensive chocoholic menu boasts flavored chocolate beverages in custom-made sipping “hug mugs,” chocolate fondues, cookies, cakes, brownies, and ice creams, even chocolate pizzas. If the Max Brenner scene isn’t for you, check out the more sophisticated City Bakery (3 W. 18th St., between 5th and 6th Aves. | 212/366–1414) a few blocks to the north and west, where you can sip gourmet cocoa as thick as mud and nosh on crème brulée tartlets with chocolate crusts or bag some addictively salty pretzel croissants to go.
SPOTLIGHT ON MIDTOWN WEST AND CHELSEA
Big is the buzz in Times Square and neighboring hoods, where neon-lighted billboards, towering skyscrapers, and Broadway theaters play starring roles. But watch out for restaurant rip-offs in this urban-theme-park environment.
It’s true that tourist traps abound on the Great White Way, but fortunately you needn’t head far from Times Square to score a stellar meal. Just move away from the bright lights and unrelenting foot traffic that clogs the area. On calmer side streets and in adjoining Hell’s Kitchen there are excellent dining options for budget travelers and expense-account diners alike. Some of the best steak houses and Italian restaurants are here, and many eateries offer budget pretheater dinners and prix-fixe lunch menus to draw in new business.
But if the constant hustle and bustle unsettles your stomach, head south to Chelsea, a calmer neighborhood filled with art galleries and casual eateries. Chelsea may not be a white-hot dining destination, but you can eat well if you know where to go.
STEAK WITH STYLE
The design at Quality Meats (57 W. 58th St., near 6th Ave. | 212/371–7777)pictured aboveis inspired by classic New York City butcher shops in its use of warm wood, stainless steel,