no one throws down like a chef.

When we celebrate, we like to eat oysters, drape iberico ham all over everything, and leave the runny cheese out on the counter all day.  Here’s what we will or wish we could take home.

Runny Cheese & accompaniments

harbison (which just won this award and totally deserves it)
robiola due latte
 kriemhild dairy crème fraîche: if you want to up your blini & caviar game.  100% grassfed
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fresh honeycomb from Maine
bright & hot: pear mostarda, awesome with robiola, crispy pork belly, foie torchon

by sea, By Hoof

blis bourbon barrel-aged fish sauce
boquerones from Collioure
caviar: caluga, Israeli osetra, California osetra, hackleback, golden paddlefish
oysters: so many, call Tomas to discuss the perfect ones for your NYE menu
iberico ham: bellota, non-bellota, bone-in or boneless, fermin
serrano ham: redondo, fermin
guanciale, niman ranch
lardo, prosciutto & speck , la quercia
mortadella, fra mani



garlic, black fermented
fresh mushrooms: chanterelle, yellowfoot, black trumpet, maitake, honshemeji, oyster
macomber turnips, which happen to be A+ with oysters
le puy french green lentils (A.O.C.)
hearts of palm, with two-day pre-order
beets & baby beets, all types
bintje and butterball potatoes
full-size heirloom carrots: chantenay, yellow sun, purple dragon
olives, taggiasca (meaty, buttery, amazing with rabbit)
marcona almond oil
truffle products: carpaccio, flour, honey, juice, peelings, oil, salt
aged shoyu: small batch aged soy sauce from Japan
white shoyu, when you want the briny richness of soy but not the dark caramel notes
last of the season heirloom squashes
local heirloom radishes: black, watermelon, purple diakon
native organic sunchokes


lemons, preserved, belazu
finger limes, perfect for crudo and ceviche, very aromatic
meyer lemons, blood oranges, kumquats
fresh yuzu (use the juice + make kosho)
french white verjus from Perigord
red verjus from 8 brix
cepa vieja sherry vinegar (aged 40 yrs in oak barrels)
villa manodori balsamic vinegar (made by this guy)
fresh olive company’s rose harissa
fig balsamic
vin jaune vinegar from Jura

hearty Greens

equinox farms mesclun mix
county line farms baby mixed chicories
green & purple baby brussels sprouts
single variety chicories: escarole, radicchio, trevisano, belgian endive
red & green watercress

limited supply

bella bella foie gras lobes, “A” and “B” available
 rising c ranch sour oranges
pedersen farms romanesco cauliflower
By Diego Maldonado