• house garden sp 14

    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)

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    Our Farm

  • Apples

    Harvest

    There’s a long abandoned orchard near Valatie, NY and it doesn’t take long to fill up the back of our truck with a vatiety or Empire, Gala and Delicious apples. We try to make cider every year, some we serve, other we make into hard cider.

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    Harvest

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    Foraging

    We forage in March and continue through the late autumn mushroom season. We believe harvesting wild edibles captures the micro-seasons and vibrancy of flavors in nature that are fleeting.  

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    Foraging

  • North East Kingdom

    Drink

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

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    Drink

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    Homemade

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

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    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)

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    Wild Mushrooms

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    Restaurant

    Inspiration for Northeast Kingdom came from friends in farming communities and the old-timer deer camps of our native Vermont.

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    Restaurant

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    Bushwick

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

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    Bushwick

  • Den and Wine Cellar

    The Den

    Sip crafted cocktails,  local beer or wines by the faux fire in our intimate den and wine cellar. Also available for private events and catered parties.

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    The Den

  • NEK ink

    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.  Kevin Adey is Chef.    

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    Our Food

News

Ramps! Asparagus! Fiddlehead Ferns!: Brooklyn’s 8 Best Spring Dishes

by   4/14/14

best spring dishes

Northeast Kingdom’s Stinging Nettle Soup: Since Northeast Kingdom is staunchly committed to sourcing their ingredients locally (or foraging for them with their own hands), spring produce is just beginning to find its way onto the menu. But a stinging nettle soup serves as an excellent teaser for dishes yet to come, the luminous greenness broken only by a yolky oblong of halved egg and a swirl of crème fraiche.

18 Wyckoff Ave., (718) 386-3864

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NEK FARM

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 upto date subscribe to our Farm Report on our website.

house garden sp 14

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Follow our OPEN KITCHEN project on Instrgram

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Not meat in a box

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

https://vimeo.com/87143769

 

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Northeast Kingdom – Bib Gourmand 2014

The MICHELIN guide New York City