• Apples

    Harvest

    Autumn weekends are spent pressing apples from our trees and friendly orchards upstate. Look for our  bourbon cider cocktail in October.

    Read More

    Harvest

  • photo-1f

    Our Farm

    Located in Ghent NY, we grow vegetables, raise hens and bees, press apples and make beer. We’ll offer a CSA to our customers in the near future. (early spring 2014)

    Read More

    Our Farm

  • cattail dish

    Foraging

    We forage in March and continue through the autumn mushroom season.  look for ramps, garlic mustard, trout lily, violets, nettle, elderflower, lambs quarter and more on our seasonal menus.  

    Read More

    Foraging

  • North East Kingdom

    Drink

    spring – pickled ramp martini . summer – elderflower cordial .  fall –  hard cider . winter –  cranberry shrub (pictured)

    Read More

    Drink

  • nk background12

    Homemade

    Tortellini with local ricotta and house- foraged black trumpet mushroom (seasonal)

    Read More

    Homemade

  • Hen of the Woods

    Wild Mushrooms

    Autumn means making cider and and foraging for wild mushrooms in the Hudson Valley (hen of the woods pictured)

    Read More

    Wild Mushrooms

  • nk_background_21

    Restaurant

    Inspiration for Northeast Kingdom  comes from friends in farming communities in Vermont as well as our own farm in Ghent NY.

    Read More

    Restaurant

  • nk homepage front w bike

    Bushwick

    We’re located at the Jefferson stop on the L train, on the corner of Troutman Street and Wyckoff Avenue in Bushwick, Brooklyn.

    Read More

    Bushwick

  • Den and Wine Cellar

    The Den

    Our wine cellar and an intimate meeting spot for locals. Also available for private events and catered parties.

    Read More

    The Den

  • chef brian 2014

    Our Food

    We’re a restaurant in Bushwick, Brooklyn. We grow vegetables on our farm, buy meat from local farmers, forage wild mushrooms and love food.  Brian Clarke, formally from Dovetail and Narcissa is Chef.  

    Read More

    Our Food

News

We will be closed Christmas day

 Please  join us for New years Eve and New Years Day Brunch

 

2104 NEW YEARS EVE

 fluke ceviche

~ turnip, radish, lime ~

 

fresh linguini

~ clawhammer house-cured bacon, nek farm egg ~

sirloin

~ fingerling, cippolini, scallion ~

fennel panna cotta

~ pear & ginger ~

$55 / $85 with wine pairing

We will be offering an additional limited menu, including a truffle burger!


__________________________________________________________________________

 

We’re now serving dinner until midnight on Friday’s and Saturday’s !
Late night menu until  1 am 

(NY pasture raised beef)


Follow our OPEN KITCHEN project on Instagram