Autumn weekends are spent pressing apples from our trees and friendly orchards upstate. Look for our bourbon cider cocktail in October.Read More
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
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
spring – pickled ramp martini . summer – elderflower cordial . fall - hard cider . winter - cranberry shrub (pictured)Read More
Tortellini with local ricotta and house- foraged black trumpet mushroom (seasonal)Read More
Autumn means making cider and and foraging for wild mushrooms in the Hudson Valley (hen of the woods pictured)Read More
Inspiration for Northeast Kingdom comes from friends in farming communities in Vermont as well as our own farm in Ghent NY.Read More
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
Our wine cellar and an intimate meeting spot for locals. Also available for private events and catered parties.Read More
We’re a restaurant in Bushwick, Brooklyn. We grow vegetables on our farm, buy meat from local farmers, forage wild mushrooms and love food. Kevin Adey is Chef.Read More
Late night menu until 1AM
We’ve started a farm upstate to grow the vegetables that we prepare at NEK. We have hens, bees and are making beer and cider. We hope to be offering a CSA to our guests in the near future. Keep up to date – subscribe to our Farm Report on our website.
We get asked often about our meat, where it comes from, etc. Here’s the deal.
Every week we buy whole or half animals which we break-down in house.
Working directly with farmers, and breaking the meat down ourselves, rather than buying “meat in a box”, gives us greater control over the quality of the meat, and knowledge that the animals were raised with care and respect. It also allows us to help contribute to a local economy and support sustainable agricultural practices
Here is Chef Kevin breaking down NY pasture raised beef